Finally, A reason to eat more cookies! The whole wheat flour makes these cookies a little healthier, a little heartier, and little cakey-er. No complaints, here. :)
1/3 cup sugar
1/3 cup brown sugar (light)
1/2 cup almond milk (or your nondairy milk of choice)
2 tablespoons of arrowroot powder (or cornstarch)
3 teaspoons of pure vanilla extract
2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon of salt
1 cup semisweet chocolate chips
1. Preheat oven to 350.
2. In a mixing bowl, m,ix together the sugar and oil for about a minute. You want to make sure all the brown sugar lumps are broken down. Add almond milk and arrowroot and beat vigorously until there are no clumps. Mix in vanilla.
3. Add half the flour, baking soda, and salt and mix well. Mix in the remaining flour. Fold in the chocolate chips.
4. Drop dough by rounded tablespoon on baking sheets either lined with parchment paper or lightly greased. Space cookies about 2 inches apart flatten them down a bit with your fingers.
5. Bake 10 minutes for soft, chewy cookies. 12 minutes for crispier ones. When they're done baking let the cookies rest on the sheets for about 5 minutes before transfering them to wire racks to finish cooling.
EAT UP! :)