Best. Chocolate. Chip. Cookies. Ever.
The last time I made these my dog ate them before I could get a photo. I know what they say about dogs and chocolate, but she tells me she's evolved.
I generally wait until someone's bit into one of these before I tell them they're healthy cookies. Otherwise they might hesitate before sinking their teeth into the moist chewy goodness. With no cholesterol, no refined flour, and no transfats, there's no reason not to enjoy. (Okay, if you're a dog, you shouldn't eat the whole plate full of cookies. That was bad. Very bad.)
The egg substitute I use in these (and most baked goods) is something I call "flax goop." It's a good way to start adding flax to your diet, which really should be included somewhere in that newfangled food pyramid, since they're an excellent source of omega 3 fat.
But enough about how healthy they are. Taste one, and tell me they aren't the best chocolate chip cookies you've ever eaten. My dog will agree with you.
Chocolate Chip Cookies
2 tablespoons ground flax seeds
1/2 cup water
1 cup non-hydrogenated margarine
1 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
3 cups rolled oats
1 cup semi-sweet chocolate chips (Ghirardelli are best)
1 cup chopped pecans
Preheat oven to 350 degrees.
Combine flax seeds and water in a small measuring cup; whisk until smooth. Let sit for ten minutes.
In a large mixing bowl, mix margarine, brown sugar and sugar with a hand mixer until thoroughly combined and creamy.
Add flax mixture and vanilla; mix thoroughly.
Combine whole-wheat flour, baking soda, salt and shredded coconut. Add half the flour mixture, combine, and then the other half, mixing well.
Add rolled oats, chocolate chips, and nuts and mix with hand mixer or wooden spoon.
Drop by large spoonfuls onto cookies sheets, or form into loosely shaped balls with hands. (If the mixture is too crumbly to hold together, add a teaspoon or two of soymilk—no more—to the mixture.) Bake 12 minutes, until light golden brown in color. Cool and remove from pan; store in tightly covered container.
Note: Ground flax seeds are readily available in most supermarkets. I use Earth Balance margarine (in the US) or Pure margarine in the UK. Avoid whipped margarine, as it's not firm enough for baking.