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 oil.
But enough about how healthy they are. Taste one, and tell me they aren't the best damn chocolate cookie you've ever eaten. My dog will agree with you.
Chocolate Chip Cookies
1 cup non-hydrogenated margarine
1 cup dark brown sugar
1/2 cup sugar
egg substitute for 2 eggs (see note)
1 teaspoon vanilla extract
1 1/2 cups whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
3 cups rolled oats
12 oz. package chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees.
In a large mixing bowl, mix margarine, brown sugar and sugar until thoroughly combined and creamy.
Add egg substitute and vanilla; mix thoroughly.
Combine whole-wheat flour, baking soda, salt and shredded coconut. Add gradually to the margarine mixture, mixing after each addition.
Add rolled oats, chocolate chips, and nuts and mix well. Drop by large spoonfuls onto cookies sheets, or form into loosely shaped balls with hands. Bake 10 to 12 minutes, until light golden brown in color. Cool and remove from pan; store in tightly covered container.
Note: For egg substitute I use flax seeds. Grind 2 tablespoon flax seeds in coffee grinder until powdery; add 1/2 cup water and let sit for 5 minutes. (For two eggs; for one half the measures.) Or buy flax seeds already ground if you can find them. (Store them in the refrigerator.)
