Makes 10 large cookies, soft and chewy.
3/4 cup unbleached all-purpose flour
1/4 cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup sugar
¼ teaspoon sea salt
⅓ cup maple syrup
1 teaspoon vanilla extract
¼ cup canola oil
1/2 cup vegan chocolate chips
Preheat oven to 350.
In a large bowl, mix flour through salt. In a separate bowl, mix syrup, vanilla, and oil. Add the syrup mixture to the dry mix and mix with a spatula until combined. Add chocolate chips, and mix until combined. Scoop onto baking sheet covered with parchment.
Bake on preheated oven for 9-10 minutes, until the edges feel firm to the touch. At this point, the centers will still be very soft. Remove from oven, and let cool in pan for 5 minutes. Remove from pan and place on cooling rack, to cool completely (or eat immediately with ice cream).
3/4 cup unbleached all-purpose flour
1/4 cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup sugar
¼ teaspoon sea salt
⅓ cup maple syrup
1 teaspoon vanilla extract
¼ cup canola oil
1/2 cup vegan chocolate chips
Preheat oven to 350.
In a large bowl, mix flour through salt. In a separate bowl, mix syrup, vanilla, and oil. Add the syrup mixture to the dry mix and mix with a spatula until combined. Add chocolate chips, and mix until combined. Scoop onto baking sheet covered with parchment.
Bake on preheated oven for 9-10 minutes, until the edges feel firm to the touch. At this point, the centers will still be very soft. Remove from oven, and let cool in pan for 5 minutes. Remove from pan and place on cooling rack, to cool completely (or eat immediately with ice cream).
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