ABOUT THE RECIPE:

These  plant-based (oil-free!) Chocolate Chip Cookies are a great choice for a yummy vegan version of the classic sweet treat! Apple purée stands in for the oil, adding moisture and texture to these delightful cookies.

Makes 20 to 24 large cookies

INGREDIENTS:

• 2 cups whole-wheat flour
• 1 cup brown sugar or maple sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup pecan halves, roughly chopped
• 1 cup vegan chocolate chips 
• 1½ cups fresh apple purée (see "how-to" notes, below)
• 1 teaspoon vanilla extract
• ⅓ cup plus 2 tablespoons plain or vanilla flavored dairy-free milk (sweetened or unsweetened)

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper. Put the flour, sugar, baking soda, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the pecans and vegan chocolate chips, and stir with the whisk to combine. Stir in the apple puree, vanilla extract, and dairy-free milk, and mix just until incorporated. If the dough seems overly wet, stir in a bit more flour, 1 tablespoon at a time. Alternately, if the dough seems overly dry, stir in a bit more dairy-free milk, 1 tablespoon at a time.

For each cookie, drop about 2½ tablespoons of the dough onto the prepared baking sheet. Flatten slightly using the back of a flat spatula. Bake 15 to 18 minutes, or until slightly golden around the edges. Remove the sheet from the oven and let cool for 2 minutes. Transfer cookies to a wire rack. Cool for 10 to 15 minutes. Stored in an airtight container in the refrigerator, the cookies will keep for about 2 days.

• Chef's Note: To make the apple purée, peel and core 3 very large or 4 medium apples. Rough chop the apples. Put the apples in a blender or food processor and process until the consistency of a thick, smooth applesauce is achieved. Be careful not to liquify!
• Chef's Note: If preferred, you may use a thick, jarred applesauce, well-drained.