Once I saw this, I knew this is what my desert for the weekend would be. A warm inverted cookie with some fresh Vanilla Bean Ice Cream non dairy of course.
1-1/4 cups packed dark brown sugar
1/2 cup canola oil
6 tablespoons vanilla soy/rice/coconut/almond 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
- 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 for 1 hour.
- 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. Yield: 3-1/2 dozen.
Side Note: If you would like your cookies to come out Inverted like the picture bake them on the opposite side of your cookie pan.
For more delicious cookie recipes swing over to Taste of Home
Bonus: 7 Tips to making your own Vegan Ice Cream