These cookies are made with whole cane sugar instead of the more traditional brown sugar and the applesauce works as an additional binding agent.
Chef's notes
Contributed by Maddy Strassler, head pastry chef at Angelica Kitchen in NYC
Steps
1
Preparing and Baking the Cookies
Ingredients
1 1/4 cup all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp fine sea salt
3/4 cup neutral vegetable oil
3 tbsp unsweetened applesauce
1 tbsp pure vanilla extract
1 cup granulated cane sugar
1/2 cup finely ground whole cane sugar, sifted
3/4 cup vegan chocolate chips
Preheat the oven to 350°F. (175°C). Line a baking sheet with parchment paper. Set aside.
Whisk, measure and sift together the all-purpose and pastry flours, baking soda and salt into a medium mixing bowl.
Place the oil, applesauce and vanilla in a medium bowl, whisking to blend. Add the granulated and whole cane sugars to the oil mixture, whisking thoroughly until emulsified.
Pour the wet mixture into the dry mixture. Using your hands, mix just to bring the dough together. The dough will be somewhat crumbly but should hold it’s shape when pressed together. If it does not, work in applesauce, a tsp at a time, until it comes together.
Add the chocolate chips and again using your hands, blend the chips into the dough.
Form the dough into golf-ball sized balls of equal size. Place on the baking sheet about 1 1/2- inches apart. Press the dough down with the palm of your hand until each cookie is about 1/4-inch thick.
Transfer to the preheated oven and bake for 10 minutes. The cookies will be very soft and may even look underdone. but they will harden as they cool. For crisper cookies, bake a few minutes longer.
Remove from the oven and place the baking sheet on a wire rack for 5 minutes. Then, using a spatula, transfer the cookies to a wire rack to cool before serving or storing. The cookies should be soft and chewy.
Store the cookies, airtight, at room temperature. They will keep for a few days.
