Almost Vegan Choco-Chip Cookies

I found this yummy recipe while searching for a healthier version of choco-chip cookies, if there was such a thing. In reality, calorie wise, it's a bit less than your typical Toll House recipe. But, is your typical Toll House choco-chip cookie made with natural sugar and have fiber it in? NOPE! Anthony will choose these cookies over store bought, which makes my heart happy. We do not buy alot of store baked goods anyhow. I typically bake it myself.

Here are the ingredients. You are definately going to want and double this! I have made this in the past with whole wheat flour instead of barley flour, but the barley is a better flavored flour and the texture of the cookie is much better. I call this "almost vegan", because I use regular choco-chips. I haven't tried the carob chips because we are not vegan (we love things that have eyes....lol).

Ingredients
1 cup rolled oats
1/4 cup plus 2 tablespoons canola, safflower, or sunflower oil
1/2 cup plus 2 tablespoons maple syrup
1/2 teaspoon vanilla
1 cup chocolate chip or vegan carob cookies
1/4 cup chopped nuts (optional for those who think peanuts are evil) ;)
1 cup barley flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Preparation
I use a silpat whenever I'm baking things that go on a cookie sheet. http://silpat.com/  I never burn my cookies because of this little investment. If you don't use silpats, make sure to lightly grease your cookie sheet. Preheat oven to 350 F. Process the oats in a food processor or blender until they are the consistency of coarse flour.

In a small bowl, mix the oil, maple syrup (I think you could actually use less of the maple syrup) and vanilla until well combined; set aside. In a large bowl, stir together the flour, baking soda, baking powder, salt and ground oats until well blended and then stir in the chocolate chips and nuts, if using. Pour the wet ingredients into the dry ingredients and mix with a spatula until everything is well blended.

With a small ice cream scoop or two 2 spoons, scoop out a heaping tablespoon of the batter onto your cookie sheets. Bake, one cookie sheet at a time on the center rack, for 11 minutes. Rotate the cookie sheet. Bake 5-6 minutes more or until the cookies are barely golden around the edges. Remove from the oven and place the cookie sheet on a rack. Let the cookies cool for a few minutes on the cookie sheet, then place the cookies on a cooling rack to finish cooling.

This little guy LOVES to be in the kitchen with his Mommy and Daddy. He get's it honest, I guess! I've also included a picture of my little wiggly dishcloth that I just knitted. Love it! As you can see, I am soooooooo inconsistent in my stitches. I start out real tight and then after I put it down a few times and then go back to knitting, I get real lax. I still love it though! I love the way it feels in your hands while washing dishes.

I wrote this while we were waiting for our cookies to cool and now that they have cooled, we are grabbing our cookies and heading to the deck to enjoy! (As Anthony comes out from his train room asking, yet again, "Are they cool yet? Pleeeeease Mommy?")