Chef Melissa’s chocolate chip cookies
White whole wheat flour
Ground flaxseed meal
Himalayan pink salt
Vegan stick butter
1½ Tbsp, melted
Vegan semisweet chocolate chips
- Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper (or lightly coat pans with cooking spray).
- In a large bowl, combine flour, sugar, flaxseed meal, baking powder, baking soda, and salt.
- Make a well in center of flour mixture; add applesauce, melted butter, and vanilla to well. Stir together just until flour mixture is blended; stir in chocolate chips.
- Drop batter by rounded tablespoonfuls onto prepared cookie sheets (9 cookies per sheet); press down each round to flatten a little. Bake until edges of cookies turn light golden, 12-14 minutes. Transfer cookies to wire rack; let cool.
- Serving size: 1 cookie