1 cup all purpose flour (unbleached)
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup of Splenda or Stevia (or any sugar you would like to use, half natural cane sugar and half natural brown sugar for exemple, also i have tried this recipe with dried raisins or dried cherries instead of sugar you would use 1/2 cup, the only mesuring that can be different would be with Stevia some taste sweeter, so taste it before you add some)
1/2 cup grape seed oil (any oil would ,but if you want to make it totally low fat use 1/4 cup of unsweetened apple sauce)
2 large egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup of Splenda or Stevia (or any sugar you would like to use, half natural cane sugar and half natural brown sugar for exemple, also i have tried this recipe with dried raisins or dried cherries instead of sugar you would use 1/2 cup, the only mesuring that can be different would be with Stevia some taste sweeter, so taste it before you add some)
1/2 cup grape seed oil (any oil would ,but if you want to make it totally low fat use 1/4 cup of unsweetened apple sauce)
2 large egg
1 teaspoon vanilla
3/4 cup dark chocolate chunks (cut up some dark chocolate, i use Cé moi 80% cacao)
Directions:
Preheat oven to 350 degrees F.
Stir together flour, soda and salt. Set aside.
Whisk together both types of sugar (or whatever you decided to use), oil, eggs and vanilla. Add flour mixture to oil mixture and stir just until blended. Stir in chocolate chunks.
Using a tablespoon measure, scoop up dough and shape into tight rounds of about ¾ to 1 inch. Space them about 2 inches apart on two ungreased cookie sheets. The mounds should be bursting with chips. Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.
Makes close to 2 dozen
Preheat oven to 350 degrees F.
Stir together flour, soda and salt. Set aside.
Whisk together both types of sugar (or whatever you decided to use), oil, eggs and vanilla. Add flour mixture to oil mixture and stir just until blended. Stir in chocolate chunks.
Using a tablespoon measure, scoop up dough and shape into tight rounds of about ¾ to 1 inch. Space them about 2 inches apart on two ungreased cookie sheets. The mounds should be bursting with chips. Bake for 8-10 minutes. Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.
Makes close to 2 dozen
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