Healthier Vegan Chocolate Chip Cookies
Soft, chewy, crispy on the bottom Healthier Vegan Chocolate Chip Cookies. Made with oat flour, whole wheat flour, organic unrefined coconut sugar and coconut oil.
There’s this scene in The Sweetest Thing (a romcom movie with Cameron Diaz), where the main character has a dream about all kinds of things (ahem). The best part of about this dream is the zero-calorie, mondo-sized ice cream sundae.
Duuuude.
Honestly, who doesn’t dream of a miraculously calorie-free, healthy or otherwise guilt-free dessert? Right? I know I do. With my mom getting older, and frankly, my sisters and I doing the same thing, I’ve started to think just a bit more about what I’m eating.
But the truth remains the same: I still LOVE DESSERTS.
So, what to do?
The answer is soooooo not gonna be sticking to a strict diet of kale and dust (I think Anne Hathaway phrased it this way when dieting for her role as Catwoman). It’s gonna be to give my favorite desserts a makeover.
This Healthier Vegan Chocolate Chip Cookies recipe is the start of something great here friends. It’s not the first candidate in my healthier makeover queue, and it won’t be the last.
Here’s what I adjusted from the traditional chocolate chip cookie recipe:
FLOUR
- All-purpose flour is replaced with a winning combo of homemade oat flour & white whole wheat flour.
- Oat flour is the best! It’s packed with a dietary fiber called beta glucan that basically fights bad cholesterol. Woot woot!
- I used white whole wheat flour because it tastes considerably better than whole wheat flour, but is still made with unrefined grains. So you get all the nutrition of regular whole wheat without the “interesting” taste. ? Heh. Heh.
- Tip on making homemade oat flour: Place old-fashioned rolled oats into a blender and blend until you get a just slightly grainy flour.
SUGAR
- Refined cane sugar is replaced with organic, unrefined, unbleached coconut sugar.
BUTTER + EGGS
- Out with the chicken eggs, in with the ground flax eggs. Lower cholesterol, baby!
- Butter is replaced with coconut oil.
VEGANIZED
- Overall, all animal products are replaced with vegan ones. Winner, winner, chicken dinner! ? But not. ?
This cookie is crazy delicious because it’s:
- Soft and chewy
- Crispy on the bottom
- Stuffed full of chocolate chips
- Just the right size
- And… practically guilt-free, y’all
So whatcha waitin for? (Do you hear Gwen in your head too? And side note: what’s up with all of the celeb references today? My goodness, I really need to stop reading Us Weekly.) Make these Healthier Vegan Chocolate Chip Cookies, because…
We all deserve a dreamy, healthier indulgence that seemingly exists only in the movies.
Dontcha think?
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healthier vegan chocolate chip cookies
- Total Time: 13 mins
- Yield: about 2 dozen cookies (2 tablespoons each) 1x
Description
Soft, chewy, crispy on the bottom Healthier Vegan Chocolate Chip Cookies. Made with oat flour, whole wheat flour, organic unrefined coconut sugar and coconut oil.
Ingredients
Dry Ingredients
- 1 1/4 cups + 2 tablespoons homemade oat flour*
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2/3 cup solid coconut oil
- 3/4 cup organic, unrefined coconut sugar
- 1/4 cup dark brown sugar
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, whisk together, let set for 5 mins)
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup vegan chocolate chips
Instructions
- Preheat the oven to 375°F. Line a cookie sheet with parchment or greased foil.
- In a medium mixing bowl, whisk together the dry ingredients: oat flour, whole wheat flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, add coconut oil, coconut sugar and brown sugar. Cut solid coconut oil into sugar. (Cutting tip: you can use a pastry blender or a very sturdy whisk. Using the whisk method, grind the coconut oil into the sugar using a downward, smashing motion. Keep going until you get a slightly grainy, dough-like texture).
- Add flax eggs and vanilla to sugar mixture. Whisk until well incorporated.
- In thirds, add the dry mixture to the wet mixture. You’ll need to flex some arm muscles for this part: whisk until it gets tough to stir and is a cohesive, well-mixed dough. Fold in chocolate chips.
- Scoop 2 tablespoons of cookie dough into your hand and roll into a ball. Make sure the ball is smooth and round (like a globe), otherwise the cookie will spread.
- Place these balls evenly spaced apart on the prepared cookie sheet. Flatten slightly.
- Bake for 8-10 mins. After removing from the oven, give the baking sheet a few light taps to flatten the cookies to perfection.
- Using a flat heatproof spatula, lift the cookies off the baking sheet and place onto a cooling rack. Allow to cool. Enjoy!
Notes
– *To make homemade oat flour: place rolled oats into a blender. Blend until you get a just slightly grainy flour. Remember: 1 cup of rolled oats does not equal 1 cup of oat flour. You’ll need to blend more rolled oats to create less flour- the oats decrease in volume as you turn it into a flour. It’s easiest to blend up a big batch of oat flour, and just scoop out what’s needed for any recipe.
– Store in an airtight container for up to 2 weeks.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: dessert, cookies
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
Vegan Cookie Fever is everywhere on this blog, check out my blissful Double Chocolate Chip Coconut Cookies.
Sometimes, you just need a brownie. Try my favorite Gluten Free Vegan Brownies (V, GF, Dairy Free). Complete and utter chocolate bliss. ?
Cookie Dough Love, in every bite. Try my Chocolate Chip Cookie Truffles (Vegan, Gluten Free, Dairy Free).
Question of the Day
If you could have a guilt-free version of any food, what would it be?
I can’t wait to hear your responses! ❤️ demeter
Hi, Demeter! These look AMAZING! Is there any way that I can make this recipe 100% GF and refined sugar free? Your recipes have been a great help to me. Thanks!
Hi AP! Hm, rather than convert this one I’d recommend trying this cookie recipe: https://beamingbaker.com/thick-and-chewy-vegan-chocolate-chip-cookies-recipe-gluten-free-easy-delicious/
It’s already GF, and is one of my personal favorite recipes of all time. Hope you enjoy! 😊
Oh, these ones look DELICIOUS! I think I will definitely try… and let you know how it goes. Thank you!
P.S. I LOVE your thin and crispy chocolate chip cookie recipe- one of my personal favorites. SO GOOD- my sister went crazy over them! 🤣
Thanks AP! 🙂 Oh my goodness, aren’t those the best? Heehee. My sister also loves them too, funnily! Cannot wait to hear what you think of these.
Wow, funny thing our sisters have in common! They ARE the best… I recommend these to anyone who is looking for healthy cookies. Again, will definitely let you know, thanks!!! 💕
Heehee! Thanks again, AP. Muah! 🙂
Demeterrrrrr!!!!!!
These are so gooddddd. Thank you soooo muchhhhh! I’ve made these thrice now and every single time they come out well. Also, I ate a bit of the raw batter. That is how good it was. Definitely recommend..
Fun fact. I’m only 13….
Thanks again
Yay! I’m so happy to hear how much you enjoy them Aditi! And snacking on the dough is one of my favorite things about vegan baking. 😉
Did you use regular white whole wheat flour or pastry flour?
This is my second time making these but the 1st time was better…like the best cookies I have ever made!!! I used Ener-g egg replacer instead of Flax last time and I can’t remember if I used hard white wheat or soft (pastry). I am thinking I must have used hard wheat since these weren’t holding together as well. But they are still yummy!!!
I used white whole wheat flour. 🙂 best of luck on the third time!