Vegan Chocolate Chip Cookies
After I perfected my chocolate chip cookie recipe, I grew an interest in vegan baking. The perks of egg-free dairy-free cookie recipes are that you can eat as much cookie dough as you please (without the eggs, there is no risk of salmonella) and they are lower in fat than conventional recipes.
So... here's my perfect chocolate chip cookie recipe, made truly perfect as a vegan cookie recipe.
Prep time: 20 min; Total time: 40 min
Ingredients
- 3/4 c. applesauce
- 2 tbsp. organic canola oil
- 3/4 c. grade B maple syrup (or 1/2 c. sugar and 1/2 c. brown sugar)
- 1 tsp. vanilla
- 1 tsp. cinnamon (optional)
- 1/2 tsp. salt
- 2 c. spelt flour or whole wheat flour
- 1/4 c. instant oats (or 1 individual serving size package instant oatmeal, uncooked)
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 package semi-sweet chocolate chips (choose vegan chocolate chips if you want your cookies to be vegan)
- 1/2 c. raisins (optional)
Preheat the oven to 350 F. Begin mixing oil, applesauce, and maple syrup or sugars together. Add salt, cinnamon, vanilla, flour, oats, baking soda, and baking powder. Mix together until "just mixed."
Add chocolate chips and raisins and mix them in. Scoop 2 tbsp. sized globs of dough onto an ungreased cookie sheet. Bake for 8-10 minutes, until the edges of the cookies are golden.
Makes 24 cookies.
Per cookie: 162.4 calories, 5.4g fat, 1.6g protein, 27.9 carbohydrates, 1.7g fiber, 3.2% RDA iron, 0.9% RDA calcium
Tips
You can substitute up to 1/3 c. organic soy flour instead of whole wheat flour to add protein.
Use a small ice cream scoop to scoop your cookies onto the cookie sheet. This way, all of your cookies will be the same size so they will finish baking at the same time.
Grade B maple syrup has more flavor and more nutrients than Grade A - plus, it's cheaper!
Instead of baking these cookies, just snack on the cookie dough. It tastes divine with vanilla ice cream or frozen yogurt.
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