Sarah Plato
2 1/4 cups all purpose flour
1 Tsp baking soda
1 Tsp Salt (maybe just under 1 Tsp)
1 cup Earth Balance soy free, dairy free butter substitute
1/2 cup white granulated sugar (heaping and unlevel)
1/2 cup brown sugar (heaping and unlevel)
1 Tsp Pure Vanilla Extract
1/4 cup applesauce (no sugar added)
1 pkg 10oz Enjoy Life dairy-free, nut free semi-sweet chocolate chips
Preheat oven to 375 degrees. Cream your butter substitute and sugars together until well blended, then add the applesauce and vanilla and mix well. Then add in your flour, salt, and baking soda. Once all ingredients are mixed together well… fold in your dairy free chocolate chips. If you have time wrap up your cookie dough in saran wrap and place in the fridge for few minutes. If not proceed to scooping out even teaspoon size dollups of dough onto a nonstick cookie sheet about an inch or two apart. I use a cookie scoop to ensure mine are similar in size. Bake in your convection oven for about 9 minutes depending on how soft or how crunchy you prefer them. I like mine slightly crispy around the edges and super soft in the center. If you are at a high altitude you may have to watch them and bake until you like what you see. Once out of the oven let them cool on the sheets themselves for a couple minutes before transfering them to a cooling rack or display plate or platter. I wouldn’t place them in a closed container for at least 30 minutes or they might steam up too much and fall apart…remember there are no eggs in these.
