Chocolate Chip Cookies

This is a recipe out of the Happy Herbivore cookbook.  It is egg free and very low in fat.  It also makes a small recipe - about 18 cookies.  I made it for five kids, two of which have egg allergies and one of which has a peanut allergy.  They declared them thumbs up.  They are very light and soft.

Ingredients:

1/3 cup unsweetened applesauce

1/2 cup light brown sugar

1 tsp vanilla extract

1/4 cup non dairy milk

1 cup whole wheat pastry flour

1 tsp baking powder

1/4 tsp fine salt

1 T. cornstarch

a few dashes of cinnamon

1/2 cup vegan chocolate chips

Directions:

1.  Preheat oven to 350 degrees.

2.  In a large bowl, combine applesauce, sugar, vanilla, and non-dairy milk.

3.  In a small bowl, whisk flour, baking powder, salt, cornstarch, and cinnamon.

4.  Transfer the dry mixture into the wet mixture in three batches.  Stir until almost combined.

5.  Fold in chocolate chips.

6.  Drop spoonfuls on cookie sheet and bake for 8-10 minutes for a soft and light cookie, or a few minutes more for a firmer cookie, being careful not to burn.  I used a non-stick cookie sheet.  If yours isn't smooth, I would recommend spraying it with non-stick spray.

Calories: 61, Fat: .07g, Cholesterol: 0g, Carbs: 12.5g, Sugars: 6.2g, Protein: 1g