I have a sweet (vegan) treat for you today!
I have not made cookies in a while. And I definitely have not posted a cookie recipe on this blog in a while. This weekend, I really wanted cookies. Chocolate chip cookies to be exact. Every once in a while we all need some cookies, right?
Traditional chocolate chip cookies are made with white flour, eggs, a lot of butter, and a lot of sugar. The health nerd in me had to switch things up a little (duh). I used whole wheat flour, a flax "egg" to hold everything together, coconut oil instead of butter, and cut back on the sugar. Oh, and I added some oats...because, why not?!
These cookies are GOOD. They are soft and chewy and have a delicious nutty flavor. Also, Scott loved them! My baking experiments don't always turn out well. I have had some pretty sad fails. There is a reason you don't see an abundance of baked good recipes on this blog LOL. Scott is always my taste tester and when he tries something that isn't great, I can see it on his face. He tries to be nice and tell me they are good no matter what (what a sweet guy), but his facial expressions don't always do a great job of hiding his true feelings. I can tell right away if he thinks something is good or not.
This taste test passed with flying colors. It's always a pretty good sign when he goes back for seconds...and thirds ;)
You might notice this recipe makes a small batch. Feel free to double it if you are baking for a big family, but for Scott and I (who could eat the whole batch in one day), a small batch is just right.
Vegan Chocolate Chip Cookies
|Makes 8 cookies|
- 1 Tbsp ground flaxseed
- 3 Tbsp warm water
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon (optional)
- 1/4 cup room temperature coconut oil (not melted)
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 1 - 1 1/2 tsp pure vanilla extract
- 2-3 Tbsp almond milk
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup rolled oats
- Preheat the oven to 350 degrees (F) and prepare cookie sheet with parchment paper.
- In the bowl of your stand mixer (or a large bowl) add the ground flaxseed and warm water. Stir until combined and let sit to "gel" for a few minutes.
- While the flax egg is setting, prepare the dry ingredients. In a medium bowl, sift together the flour, baking soda, and salt.
- To the stand mixer, add the coconut oil, sugars, and vanilla. Mix with an electric mixer until well combined and smooth.
- Gradually add the dry ingredients and mix until well incorporated. The batter will be a little dry. Add 2-3 Tbsp almond milk as needed. Stir on the oats and chocolate chips.
- Form cookies into 8 balls, flattening some on the top. Bake for 12-14 minutes or until the edges are lightly browned and golden.