This flavorite comes from my fabulous, culinary extraordinaire, sister Sondra. She introduced us to this “party in your mouth” and we can’t get enough of it! She baked, I watched and we ate. Calling for maple syrup, this recipe is unique and sweet all while completely vegan. I knew I had to post for all to enjoy!

Ingredients:

1 cup whole-wheat pastry flour (see note below for wheat-free version)

1 tsp baking powder

1⁄2 tsp baking soda

1⁄4 cup unrefined sugar

1⁄4 tsp sea salt

1⁄3 cup pure maple syrup

1 1⁄2 tsp pure vanilla extract

1⁄4 cup organic neutral flavored oil (a little generous 1/4 cup)

1⁄3 cup non-dairy chocolate chips (Suggestion: use Trader Joe’s Semi-Sweet Chocolate Chips)

Directions

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).

Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.

Bake for 12 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.

Makes 8-10 large cookies. Note: For a wheat-free version, use spelt flour, adding an extra 1/4 cup of flour (for 1 1/4 cups total).

Recipe adapted from  Vive Le Vegan by Dreena Burton

Top picture: One of our two adorable twin nieces, Madeline Kate.