Soft Pudding Cookies

fresh from the oven!

Today has been cool (72 f) and very rainy.  We do need the rain here in eastern New York as it's been a very dry, warm spring. I loved Spring. So far, Summer has been a bit humid......the humidity levels are high today due to all this rain so I turned on the central AC and decided to bake some soft chocolate chip cookies.  I found the recipe at the blog titled Stray Thoughts.  Barbara is the author of that blog and I've been following her for quite a few years. I love her devotional posts and book reviews.  When she had this recipe linked in a recent FFF, I bookmarked it and decided to try it. I did tweak it today to make it more plant-based/healthier with less refined sugar.  They came out GREAT!  Thanks, Barbara for the recipe!  

PUDDING COOKIES

2 1/4 c. whole wheat white flour

1 tsp baking soda

1 c. Earth Balance butter, melted

3/4 c. brown sugar

1/4 c. agave

1 small package of instant French vanilla pudding mix

1 tsp pure vanilla extract

2 flaxseed "eggs" (see note below)

1 c. vegan (pure cocoa) chocolate chips*

1/2 c.  of chopped walnuts 

(for added protein and omega 3's)

Mix all of the ingredients together in a large bowl, except the flaxseed eggs and chocolate chips. 

Mix well.

Once the flaxseed eggs have "jelled", add that and stir.  

Then stir in chocolate chips.

Drop by teaspoonful onto a parchment lined baking sheet and bake in a 375 degree oven for 8-10 minutes. (it took mine 9 minutes). 

ENJOY with a hot mug of herbal tea or iced cold lemonade, iced tea or water. (I'm currently drinking iced water with lemon slices and just enjoyed a cookie....oh my....I'll have to force myself to not take more!) 

NOTE:  to replace eggs which are very high in cholesterol,  use ground flaxseed!  Place 1 tablespoon of flaxseed in a small cup and add in 3 tablespoons of cold water. Do this for each egg.  So for the above recipe, that would be 2 tablespoons of ground flaxseed and 6 tablespoons of water. Stir well and let sit for 4-5 minutes until "jelled" like an egg.  Add to the dish. 

* vegan chocolate chips are simply pure cocoa chips. No refining, no added "stuff".  No milk. Think dark chocolate only better. They are available in most grocery stores and taste less "sweet" or fake like milk chocolate. They're great in cookies or brownies!  And they typically only cost $2-3 more per bag.  We like the Equal Exchange company ones the best.