Moist Chocolate Chip Cookies

Ingredients (use vegan versions):

• 2 cups whole wheat flour (use soft wheat/pastry)
  
• 3/4 teaspoon baking soda
  
• 3/4 teaspoon salt
  
• 2/3 cup canola oil
  
• 1 1/4 cup Sucanat
  
• 1 teaspoon vanilla
  
• 1 1/4 cup vegan chocolate chips
  
• 1/4 cup rice milk (or soy should work)
  
• 3/4 cup chopped walnuts
  

Directions:

Combine all dry ingredients except for
the Sucanat, vegan choc chips and
nuts. Mix sucanat and canola oil and
vanilla together and then add dry
ingredient mixture. Add 1/4 cup rice
milk and then stir in choc chips and
walnuts. Put Tablespoon dropfuls onto
cookie sheet and bake at 350 degrees
F for 12 to 15 min.

They should look
slightly undercooked when removed. As
they cool, they harden enough to remove
from cookie sheet. There’s a fine
balance–You don’t want them raw so
don’t remove to early, but they Should
look pretty moist when removed. They
cook into a delicious moist cookie!

FYI: I often just mix ALL dry
ingredients together and then add the
oil and milk. I’m not sure they tasted
any different taking this short cut!