A couple of years ago, I shared my recipe for chocolate chip cookies that have half the butter (but all the satisfaction!) of the standard recipe. Since then I've adapted that recipe to be made without an egg, and in the process lowered the butter to just one quarter of the standard recipe, so they're much lighter than regular chocolate chip cookies and suitable for those who don't eat eggs. The maple syrup adds moisture to the dough without making the cookies cakey, and a rounded sweet flavor similar to brown sugar.
- 1/4 cup butter, melted
- 1/2 cup organic cane sugar
- 1/2 cup pure dark amber maple syrup
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups einkorn flour*
- 3/4 cup semisweet chocolate chips
* Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of melted butter.
1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with baking parchment paper and set aside.
2. In a large mixing bowl, stir together the melted butter, maple syrup, and vanilla. Add the sugar and stir to combine.
3. Add the baking soda, salt, and 1/4 cup of the flour to the mixture and stir to combine. Keep adding the flour 1/4 cup at a time, and begin using your hands to incorporate it once the dough becomes too stiff to stir.
4. Incorporate the chocolate chips into the dough using your hands.
5. Scoop rounded teaspoonfuls of dough, gently roll them in your hands to form balls, and lightly pat them to about 1/2 an inch thick--use a teaspoon for stirring tea rather than a measuring teaspoon for the best size. Place them on the parchment-lined baking sheets, spaced far enough apart to allow them to double in diameter.
6. Bake the cookies until the edges are golden-brown. Use a spatula to carefully transfer the cookies from the baking sheets to a wire rack to cool. Serve with a nice cold glass of milk for a classic treat!
Makes 25 cookies