New Mexican Chocolate Chip Cookies – Eat With Your Eyes


Ingredients: 1/2 cup almonds, coarsely chopped (optional, but extremely delicious),1 teaspoon baking soda,1/2 cup brown sugar, packed,1/2 cup brown sugar, packed,1 tablespoon Flour,1/2 cup almond meal or finely ground almonds,1/2 teaspoon ground New Mexico chile pepper (or another mild ground chile),1 teaspoon ground cinnamon,2 tablespoons pure maple syrup,2 tablespoons Salt,1/2 cup sugar,1/4 cup unsweetened applesauce,1/2 cup good-quality unsweetened cocoa powder,1 teaspoon vanilla extract,3/4 cup vegan chocolate chips,3/4 cup (1 ½ sticks) Earth Balance or other vegan margarine, melted and cooled

  1. Preheat oven to 375 F.Line baking sheet with parchment. If you dont want to use parchment, no worries, just dont grease the baking sheet.In medium bowl, whisk together flour, almond meal, cocoa powder, baking soda, salt, cinnamon and chile powder. In large bowl, whisk together Earth Balance, maple syrup, sugars, applesauce and vanilla.Stir flour mixture into butter-sugar mixture until combined.Stir in chocolate chips.Stir in almonds, if using.Drop rounded teaspoonfuls of dough onto baking sheet.
  2. Bake 8-10 minutes.
  3. Let cool on baking sheet for 5 minutes then transfer to cooling rack.When completely cooled, store in an airtight container for up to 3 days.


Original Source Link