Nut Butter-Chocolate Chip Cookies
- 1/2 cup oil or butter (use oil for vegan version)
- 1 cup maple syrup or 1/2 cup maple syrup and 1/2 cup sugar
- 1 cup nut butter, either almond or cashew
- 1/2 tablespoon vanilla
- 31/2 cups pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 11/2 cups chocolate chips (check that the chocolate does not have added whey, milk fat, or casein for vegan version)
Instructions:
I am a cookie fanatic. I love them fresh out of the oven, so rarely do I bake more than I can eat at one time (I won’t say how many that is). I also like to keep them simple, and find that ever since developing these recipes, which are mostly eggless and maple syrup–sweetened, my tastes have changed; standard crunchy cookies made with butter and sugar no longer suffice. My cookies are dense and moist—cookie qualities that I love and, hopefully, you will too.
- Preheat the oven to 350 degrees. Grease a cookie sheet.
- Stir together the oil, maple syrup, nut butter, and vanilla.
- In another bowl, whisk together the flour, baking soda, and  salt. Add the flour mixture to the wet ingredients and stir to combine. Stir in the chocolate chips.
- Drop spoonfuls of the dough onto the prepared pan and flatten them with the palm of your hand. Bake 8 to 10 minutes.