Eggless Whole Wheat Chocolate Chip Cookies

• 3/4 cups Organic Sucanat (can Use Brown Sugar Instead)
• 3/4 cups Butter Flavored Crisco (Can Use Butter Or Margarine)
• 3 Tablespoons Hot Water
• 1/2 cups Cinnamon Applesauce (this Is The Snack Cup Size; Can Use Vegetable Oil Instead)
• 2 teaspoons Vanilla Extract
• 2-1/4 cups Whole Wheat Flour (I Used Fresh Milled)
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 cups Chocolate Chips

1. Combine sucanat, Crisco, hot water, applesauce, and vanilla in bowl. Mix well. The hot water melts the sucanat so that it is no longer grainy.
2. In a separate bowl, combine the flour, baking soda, and salt. Use a whisk to combine well.
3. Slowly add flour to wet mixture and mix until combined. Stir chocolate chips in with a wooden spoon.
4. Scoop onto a baking sheet lined with parchment paper. I did about 1 tablespoon of dough per scoop.
5. Bake in a preheated 375u0b0 oven. Bake for 4 minutes and use the back of a wooden spoon to flatten the cookies out (it works better once the dough is warm, rather than flattening before baking). Continue baking for another 4 minutes.

brown sugar, butter, water, cinnamon applesauce, vanilla, whole wheat flour, baking soda, salt, chocolate chips

Taken from tastykitchen.com/recipes/desserts/eggless-whole-wheat-chocolate-chip-cookies/ (may not work)