Chef Joey's Vegan Chocolate Chip Cookies

1
Preheat your oven to 350'F.
2
Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
3
In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
4
In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
5
The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
6
Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
7
Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
8
Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
9
Serve with a nice tall glass of non-dairy milk.
10
Bon Appetit!