Guilt-Free Chocolate Chip Cookies
By: Anmol Mahtani
Here’s a fun fact, according to a national survey of 1,0000 adults found that Americans eat an average of 18,928 cookies in a lifetime, resulting in up to one cookie a day between the ages of 18-70. What if you could feel a little less guilty about this cookie intake? Try out this crowd-pleasing, vegan chocolate chip cookie recipe!
This recipe calls for swapping out the eggs for mashed bananas, ditching butter for margarine and adding an option of incorporating vegan chocolate chips.
25 minutes preparation time
10 minutes per batch
2 ¼ cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 cup non-hydrogenated margarine, softened
¾ cup white sugar
¾ cup packed brown sugar
1 mashed ripe banana
1 tsp vanilla extract
1 12-oz (or 2 cups) dark semisweet chocolate chips (vegan chocolate chips if accessible)
Just a few simple steps towards chocolaty goodness:
Preheat oven to 350 degrees Fahrenheit. Combine flour, baking soda, and salt into a small bowl.
In a large bowl, beat together margarine, white sugar, and brown sugar until smooth.
Add banana and vanilla extract.
Gradually add the flour mixture while beating until the mixture is smooth.
Stir in the chocolate chips.
Chill the dough. Pro Tip: Chilling the dough allows for a more defined texture where it’s chewy on the outside and soft on the inside. Allow the dough to chill for at least 20 minutes.
Drop spoonfuls of dough about 1 inch apart onto ungreased baking sheets. Bake for about 10 minutes, or until the cookies are golden brown.
For any cookie inquiries, feel free to contact this cookie monster through email@example.com.