Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups all purpose flour ((can use whole wheat pastry flour))
  • 1 cup superfine almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sourdough starter ((discard or unfed starter is fine))
  • 1/4 cup vegetable oil
  • 1/2 cup applesauce
  • 1 1/2 cups + 2 tbsp vegan cane sugar or turbinado sugar
  • 1 tbsp molasses ((optional))
  • 1 tbsp pure vanilla extract
  • 2 cups vegan semisweet chocolate chips

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Place a rack in the middle of the oven.
  • Whisk together the flour, almond flour if using, baking soda, baking powder and salt in a large bowl.
  • Add the wet ingredients to the dry and mix with a wooden spoon or spatula until there is no visible dry flour, but do not overmix.
  • Cover the bowl and refrigerate for 15 minutes up to a day. This will help the batter firm up a bit as well.
  • Using a scoop or spoon or even your fingers, scoop out 1 1/2-inch wide mounds of the cookie dough on a parchment or silpat lined baking sheet. Give at least two inches between each cookie since they will spread.
  • Bake the cookies, in batches if necessary, for 16 minutes at a time, or until the bottoms are lightly golden-brown. Let the cookies stand on the baking sheet on a rack for at least 20 minutes before using a thin spatula to slide them off the baking sheet and onto the rack to cook further. The cookies will firm up as they cool.