Prep Time: 20 Minutes
Cook Time: 10 – 12 Minutes
Chilling Time: 2 Hours (or can prepare a day before)
Ingredients
1 Cup smart balance butter melted and then cooled for at least 5 minutes
1 ½ Cup light brown sugar
½ Cup granulated sugar
2 Tablespoons powdered egg replacer (for this recipe I used Neat Egg)
½ Cup applesauce
1 Teaspoon Mexican Vanilla
¼ Cup of Honey (if you are opposed of using honey you can use sugar free maple syrup)
3 ¼ Cups of all purpose flour
2 Teaspoons cornstarch
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Teaspoon salt
2 Cups Chocolate chips I used half Regular Semi Sweet and White Chocolate Semi Sweet
Instructions
- In a large bowl mix together the cooled melted butter, brown sugar, regular sugar, applesauce, honey, and vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and powder egg replacer.
- Slowly add flour mixture to wet ingredients, stirring until completely combined.
- Fold in Chocolate Chips.
- Cover the bowl with clear wrap and allow to chill for 2 hours (or prepare the day before). While the dough is chilling, preheat the oven to 350F and prepare cookie sheets by lining with parchment paper.
- Scoop about 2-2 ½ Tablespoons of cookie dough and roll into balls, and slightly press down the tops. Place them at least 2 inches apart on prepared cookie sheet and bake for about 10- 12 minutes.
- Allow the cookies to cool completely on the cookie sheet.
- Keep the unbaked cookie dough in the fridge while waiting to put the next batch in the oven.
