Cake Batter Cookies
3/4 cup self-rising flour
1/2 + 1/8 cup all-purpose flour
1 cup raw turbinado sugar
1/2 cup light, nonhydrogenated vegan margarine (such as SmartBalance Light)
2 eggs, beaten
1 tsp vanilla
1 T olive oil
1 cup miniature chocolate chips (dark, 60% cacao ones if you can find them)
~ Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
~ Stir together the self-rising flour, all-purpose flour, and turbinado sugar, and set aside.
~ Melt the vegan marg, and set aside to cool to room temp
~ Wisk together the melted vegan marg, beaten eggs, vanilla, and olive oil until well combined.
~ Stir in the flour mixture until just combined. If it seems too wet and loose, you may need to add a little extra self-rising flour, depending on the humidity of your climate.
~ Fold in the mini chocolate chips.
~ Drop the batter by tablespoonfuls onto the baking sheet. Bake for 10 minutes - until the cookies are just set. Allow them to cool slightly on the baking sheet, then transfer to a wire rack to cool the rest of the way.
Enjoy, perhaps with a bit of vanilla ice cream? Or perhaps some cake batter ice cream... ;-)