OK, this is a Vegan website, so please use vegan ingredients.
If you don’t know where to get them or how to use them, I’ll set it straight, I promise.
2C whole wheat flour
2t baking powder
1C (at least) chocolate chips (I buy these in bulk so I can get a bit carried away)
1/4C oil (I use canola)
1/4C apple sauce (I almost always substitute at least 1/2 of any oil in a recipe with apple sauce)
1t vanilla extract
1t almond extract
1/2C chunky peanut butter
350 degree oven, ungreased cookie sheets.
In a large bowl, mix sugar, oil, apple sauce, vanilla,and almond until creamy. The longer you mix oil and sugar the better, you get a nice carmelly texture.
Add peanut butter and water and mix well.
Then add flour, baking soda, and chocolate chips mix until smooth.
Drop teaspoon size amount on cookie sheets, they dont spread much so you can put them pretty close if you need to.
I use 2 cookie sheets and get about 15 cookies per sheet.
Bake for seven minutes then flip and rotate the sheets and bake for 7 minutes more. 14 minutes total.
If you just leave them in for 14 minutes that’s fine but check them after 10 minutes to make sure you don’t have over cookies.(overcooked cookies) They will always seem a bit soft until they cool, the bottoms should just start to brown.
IMPORTANT BAKING TIP
All ovens have no idea who is using them. They heat up to there own idea of what 350 degrees is, then they trick you into using them and under/over cooking your meal. When baking set your temperature to 25 degrees more then the desired preheating temperature then, after you put your bun in the oven, lower the temperature to the desired setting. Your ingredients will actually lower the oven temperature for 60 seconds or so, so the 25 degree higher setting will compensate nicely.
Thanks for coming, Enjoy!