As a competitive figure skater, I came up with this high-energy recipe. When I bring these cookies to the rink, coaches are always snitching two or three. I also like them with macadamia nuts.
—CASSANDRA BRZYCKI WAUWATOSA, WI
PREP: 15 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 3 1/2 DOZEN
1 1/4 cups packed dark brown sugar
1/2 cup canola oil
6 tablespoons vanilla soy milk
1/4 cup sugar
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dairy-free semisweet chocolate chips
1/2 cup finely chopped walnuts
1. In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate 1 hour.
2. Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.
NOVEMBER 1
WORLD VEGAN DAY