Double Chocolate Chip Cookies
3 1/2 cups unbleached all-purpose flour
3/4 cup rolled oats
4/4 tsp baking soda
5/2 cup unsweetened cocoa powder 1 cup sucanat or unrefined sugar
6/8 tsp sea salt 1 cup non-dairy chocolate chips
7/2 cup soymilk
8/2 cup brown rice syrup
9/4 cup applesauce 1 tbsp vanilla extract
Method Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, stir
together the flour, rolled oats, baking soda, cocoa powder, sugar and salt until well combined. Add
the chocolate chips and stir until well combined. In a medium bowl, whisk together the soymilk,
applesauce, rice syrup and vanilla extract.
Pour the wet mixture into the dry mixture and mix well until combined. (start with a spatula and end
with your hands). Drop balls of dough, about 3 tbsp each, 3 inches apart on the prepared sheet.
Press the dough flat with a piece of plastic wrap until the cookies are 1/3 inch thick.
Bake for 20-25 minutes or until the bottoms are golden brown. Let cool on a rack. The cookies will
firm as they cool
The best method for baking these is on a parchment paper-lined sheet pan. These cookies will adhere
to whatever they are baked on. When parchment paper is used, it can be peeled away from the bottoms
of the cookies easily.