Mambo Sprouts

Chef Al’s Vegan Chocolate Chip Walnut Cookies

Ingredients:

• 3/4 cup Rapunzel® Organic Sunflower Oil
• 1/2 cup organic ripe bananas, mashed
• 3/4 cup Rapunzel® Organic Rapadura Sugar
• 1/2 tsp. celtic sea salt (Grain and Salt Society)
• 1/2 tsp. ground cardamom
• 1 1/2 cup organic whole wheat pastry flour
• 3/4 cup organic unbleached all-purpose flour
• 1 tsp. baking soda
• 3/4 cup Rapunzel® Organic Chocolate Morsels
• 1/2 cup organic walnuts, chopped

Directions:

1. Preheat oven to 375º F.
2. Combine all ingredients in a large stainless steel bowl. Warm over low flame for 2 minutes. Whisk to incorporate. Remove from stovetop with pot holders.
3. Sift all ingredients in another bowl. Add flour mixture 1/2 cup at a time until no flour spots remain (about 2 minutes). Fold in ingredients until incorporated.
4. Remove dough ball onto a cutting board. Roll into a rounded log about 16″ long by 1 1/2″ in diameter. Mark and cut the dough into 12 even pieces with a sharp knife.
5. Press down each piece and round off edges. Transfer to cookie sheet lined with unbleached parchment paper using a small spatula.
6. Bake at 375º F approximately 14-16 minutes (do not overbake – look for golden color on bottom of cookie).
7. Remove from oven. Let sit on cookie sheet for 5 minutes. Transfer to cooling rack. Enjoy!

Servings: 12

Nutritional information per serving: Calories 402.24, Fat 20.98g, Cholesterol 139.58 mg, Sodium 168.77mg, Carbohydrates 47.75g, Fiber 2.67g, Protein 4.90g, Sugar 37.68g

©2004 Chef Al Chase, Institute for Culinary Awakening; www.chefal.org, chefal@chefal.org