Brownie Edges Take 2

I experimented with the cookies that tasted like brownie edges. I liked the flavor of the others but I hate dealing with all of that margarine. I wanted to convert to canola oil. This is what I've come up with. I thought they were great and they were a hit at Park Day today.

Brownie Edge Cookies

1/2 cup white flour
1/3 cup whole wheat pastry flour
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup canola oil
1/4 tsp. blackstrap molasses
2 Tlb. maple syrup
1 tsp. vanilla
1/3 cup white sugar
1/4 cup brown sugar, packed
3 Tlb. unsweetened cocoa powder
1/2 an egg replacer (3/4 tsp. egg replacer powder + 1 Tlb. water)
1/2 cup chocolate chips
1 Tlb. soy milk

Preheat your oven to 350'.

Combine flour, baking soda and salt in a small bowl.

Beat the oil, molasses, maple syrup and vanilla together. Add in sugars and blend until well combined. Beat in separately egg replacer, cocoa powder, and milk. Mix in dry ingredients until blended. Stir in chocolate chips.

Bake for 11-12 minutes. Let cool on the cookie sheet for a minute before transferring to a cooling rack.

Makes 1 dozen. I'm sure you could add nuts if anyone wanted to.