This recipe is a knock- off from my book The Whole Foods Experience, which is available from Amazon.com (Go to MY BOOKS )
Utensils: Bowls, measuring cups and spoons, cookie sheets, spatulas and mixing spoons
Prep. Time: 20 minutes
Cooking Time: 15 minutes or so
Category: Contains wheat, eggs & date sugar and maple syrup
2Â cups unbleached white flour
2 tsp. allspice
1 tsp. baking powder (aluminum-free)
1/2- 1 cup crushed walnuts
1 cup unsweetened chocolate chips (from Whole Foods)
one egg, whipped
1 cup apple cider or juice
1 tsp. vanilla extract
1/2 c. mac nut oil
1/2 cup honey (approximately)
1/4 cup date granules (approximately)
1. Mix dry ingredients in a large bowl, except for nuts and chips, wet ingredients in a small bowl.
2. Combine the two and make sure all flour is mixed in. Add walnuts and chocolate chips.
3. Taste the dough and add a little more honey (if dough is dry) or date granules (if too wet). If you are using sweetened chocolate chips, you may need less of these. I used my taste buds, so the amounts are approximate.
4. Drop by spoonfuls on a cookie sheets lined with parchment paper. (If unavailable, oil them.)
5. Bake in a preheated 375 degree oven for about 15 minutes. Check bottoms. They should be light brown and somewhat firm. Allow to cool.
Yield: My original recipe says 3 dozen, but I think I made these bigger, so my yield was closer to 2 dozen cookies.
Note: You can add more or less nuts and chips as well as more or less sweetener to your taste. The cookie batter should be taffy like, not runny, so that will determine what you add, if anything.