Vegan Chocolate Chip Cookies

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. 

Happy baking! 

Vegan Chocolate Chip Cookies

|Makes 8 cookies|

Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees (F) and prepare cookie sheet with parchment paper. 
2. 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. 
3. While the flax egg is setting, prepare the dry ingredients. In a medium bowl, sift together the flour, baking soda, and salt. 
4. To the stand mixer, add the coconut oil, sugars, and vanilla. Mix with an electric mixer until well combined and smooth. 
5. 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. 
6. Form cookies into 8 balls, flattening some on the top. Bake for 12-14 minutes or until the edges are lightly browned and golden. 
7. Enjoy!

xoxo,

Lauren