Lesser Evil Chocolate-Chip Cookies
(that are rather indistinguishable from the classic, only better for you to some degree - no refined
sugar,
dairy-free, etc.)
- 2 1/4 cups unsifted all-purpose flour (I use Arrowhead Mills white. If you insist on wheat, the cookies will seem like punishment. Really.)
- 1 level teaspoon baking soda
- 1 level teaspoon salt (sea salt)
- 1 cup soy margarine (I use Shedd's Willow Run, which is lactose-free)
- 1 cup Sucanat (organic natural sugar cane)
- 1/2 cup date sugar
- 1 teaspoon vanilla extract
- 2 large eggs (organic brown free-range)
- One 12-oz. package of semisweet chocolate chips (I use dairy-free Tropical Source, which have a few varieties)
Preheat oven to 375. Combine flour, baking soda, and salt in a bowl; set aside. Combine margarine, sugars, and vanilla. It's better if you do this with your hands, because the sugars and margarine are stubborn about clinging to each other. Beat until creamy, then beat in eggs, one at a time. Gradually and thoroughly mix in bowl of dry ingredients, then mix in chips by hand or wooden spoon. Drop preferred size of dough onto ungreased cookie sheets, and bake for 8-10 minutes.
Also, don't worry about the vanilla if you don't have it. It doesn't really make a difference.
Recipe (with my own changes) from Marilu Henner's Healthy Life Kitchen