This recipe was given to my mother by my dad's aunt out in California back in the mid-eighties. All I did was replace the eggs ands butter. Makes about one and half dozen cookies.
1/2 cup non-hydrogenated shortening or Earth Balance spread
1/2 cup organic cane sugar
1/2 cup brown sugar
2 Tbsp flaxseed meal
6 Tbsp water
2 tsp vanilla
2 1/4 cup whole wheat pastry flour
1/2 tsp salt
1 1/2 tsp aluminum free baking powder
1 cup chocolate or carob chips
3/4 cup chopped nuts (pecans are best, in my opinion)
Combine shortening, sugar, flaxseed meal, water, and vanilla in a medium mixing bowl, and beat with an electric mixer until well blended. Sift flour into liquid mixture, then add salt and baking powder and mix well. Stir in chocolate or carob chips and nuts. Drop my spoon fulls on to cookie sheet, and flatten out slightly. These cookies don't spread very far, so don't leave them highly mounded. Bake at 375 degrees for about 10 minutes or until tops are just set. Cool on wire rack.
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