Chocolate chip thins

Vegan-friendly

Serves: 36

 Prep Time: 15 mins Cooking Time: 15 mins Total time: 30 mins

This simple recipe allows you to enjoy chocolate chips cookies without the guilt of the extra calories. At about half the size of your average cookie, and the extra crunch these are a delicious indulgence.

Ingredients:

  • 2 1/4 cups whole wheat all-purpose flour
  • 1/2 cups steel cut oats
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking soda
  • 1 1/4 cups unsalted butter, room temperature
  • 2 cups sugar
  • 1/4 cups milk (or coconut milk)
  • 1 tsp. salt
  • 2 tsp. pure vanilla extract
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

 

 

Method:

  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk together the flour, baking soda, baking powder; set aside.
  3. In the electric mixer bowl (with the paddle attachment) combine the butter with sugar
  4. Beat on medium speed until light and fluffy. Reduce speed to low; add the salt, milk and vanilla.
  5. Beat until well mixed, about 1-2 minutes.
  6. Add flour mixture; mix until combined. Stir in the chocolate chips.
  7. Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

  8. Bake until cookies are golden brown 12 to 15 minutes.

  9. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

  10. Transfer to a wire rack, and let cool completely.

  11. Store cookies in an airtight container at room temperature up to 1 week.

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