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
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: about 2 dozen cookies (2 tablespoons each) 1x
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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 ¼ cups + 2 tablespoons homemade oat flour*
- ¾ cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2/3 cup solid coconut oil
- ¾ cup organic, unrefined coconut sugar
- ¼ 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
- ¾ 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.
- 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
Amanda says
September 5, 2018 at 8:19 pmDid 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!!!
★★★★★
Demeter | Beaming Baker says
September 6, 2018 at 10:17 amI used white whole wheat flour. 🙂 best of luck on the third time!
Pat says
August 29, 2018 at 9:42 amCan I just use a melted coconut instead of solid? Is it still the same measurement if using melted coconut oil?
Demeter | Beaming Baker says
August 31, 2018 at 4:06 pmHi Pat! I definitely recommend using solid coconut oil. You can measure out the same amount in liquid, place it into a silicone cupcake liner or zip bag placed into a bowl and chill in the freezer until it solidifies. Good luck!
Ashley says
June 23, 2017 at 3:24 amI NEVER post comments on recipes.. I have tried NUMEROUS vegan chocolate chip cookie recipes and oh my gosh this one I’m saving… and never looking back… SO GOOD!!!!!
★★★★★
Demeter | Beaming Baker says
June 26, 2017 at 7:40 amAWESOME!!! Haha on never looking back. 🙂 I’m beyond ecstatic that you enjoyed this recipe, Ashley. Happy baking! xo
Victoria says
March 3, 2017 at 5:31 pmI got on to pinterest to find your recipe and was freaking out a little that I hadn’t saved it. My partner was also asking earnestly if I had found it yet. I knew I had an email from you so I searched through my inbox and was so delighted to find your blog once more. I WILL NOT let this happen again. You have amazing recipes that really work and that isn’t often the case with gf, vegan, and sf baking. Thank you so much for all of your work! Will you put out a cookbook? I’d love to support your work.
★★★★★
Demeter | Beaming Baker says
March 6, 2017 at 3:21 pmHi Victoria! So nice to see ya around here again. 🙂 Oh, the powers of the an inbox search! 😉 Thank *you* so much for taking the time to let me know how much your enjoy my recipes. It’s my dream to have a cookbook… one day! Thank you for all of your support. I truly appreciate it. xo Happy baking to your and your partner. <3
Kayla says
November 19, 2016 at 2:31 pmI’ve made 100’s of vegan cookies, and these are BY FAR the best I’ve ever made. Finally I’ve found a recipe that I want to make again and keep!!! notes: didn’t have baking soda so I added 1/4 a tsp of baking powder. Didn’t have coconut sugar so I used agave syrup. Also used light brown sugar because I didn’t have dark. I was worried these wouldn’t turn out good because I had so many substitutes but they were out of this world good. Thank you!!!
★★★★★
Demeter | Beaming Baker says
November 20, 2016 at 7:59 amI’m so happy to hear that, Kayla! 🙂 You seriously made recipe substitutions like a BOSS. You rock! Thank you so much for taking the time to let me know how these turned out. Happy baking! 🙂
Nancy says
May 8, 2016 at 5:37 pmDo you have the nutritional information on these per cookie? And is there anything I can I substitute whole wheat flour with something else?
★★★★
demeter | beaming baker says
May 8, 2016 at 7:11 pmHi Nancy, the nutritional information can be calculated by using an online calculator. It’s super helpful because it’s more accurate according to the exact brand of what you’re using at home. 🙂 Here’s one that’s pretty handy: http://www.myfitnesspal.com/recipe/calculator
Substitution: I haven’t personally tried substituting the whole wheat flour for anything else. You might be able to use all purpose flour instead–however, you’d have to add in an extra two tablespoons or so, since whole wheat flour is much drier and absorbent. I can’t guarantee ideal results. Let me know how it goes if you try it!
Peanut Butter & Ellie says
April 30, 2016 at 9:02 pmI finally just made these! SO GOOD. I can’t believe that I can’t taste the coconut oil (I was worried I would, but I don’t so YAY!)! I made 26 and swapped a ½ cup of the oat flour for all purpose flour because I didn’t have enough oat flour and didn’t want to make more. They still turned out fine. 🙂 Thanks for the fab recipe, Demeter!
demeter | beaming baker says
May 2, 2016 at 1:52 pmWoohooo!! I’m so happy that you gave these a go, Ellie! 🙂 Yup, the coconut is a nice, stealth addition to this recipe. 🙂 Awesome that your recipe sub worked. Thanks for trying these, Ellie! xo
patti says
March 13, 2016 at 9:29 pmSounds like a great recipe and I’m going to try them but I’d like to avoid the brown sugar. Any suggestions on how to get around that?
AND I’m going to use Bob’s Mill GF flour instead of the WW, with a bit of Xanthum Gum.
Hope this all works out! : )
demeter | beaming baker says
March 14, 2016 at 8:54 amHi Patti! For the brown sugar substitute: your best bet is probably going to be coconut sugar. From my experience, it won’t taste the same, but it will work pretty similarly–I haven’t tried this yet, just fair warning. Interesting substitutes! I’d be happy to hear how it all works out. Good luck, Patti! And thank you so much for stopping by and taking the time to comment. 🙂
Kath says
March 13, 2016 at 8:08 pmI’ll have to wait till we head into winter here in Australia to make these, so my coconut oil becomes solid again. I will also have to work out what the difference is between white whole wheat and whole wheat and what we have here, wholemeal flour.
demeter | beaming baker says
March 14, 2016 at 8:41 amHi Kath! For the solid coconut oil: measure out the amount for the recipe, place it into a covered bowl and set it in the refrigerator until it becomes solid. The coconut oil will get a bit melty anyway when you’re cutting it with the sugar.
For the wholemeal flour: I’m not quite sure… According to online resources, whole wheat flour from the U.S. is pretty much the same as wholemeal flour in the U.K./Australia. However, whole wheat flour in the U.S. is usually made from red wheat, while wholemeal is usually made from white wheat (this is white whole wheat flour). I’ve never had the opportunity to purchase wholemeal flour, as I’m here in the U.S., so you might want to do some research to confirm this. Sorry, Kath!
Btw, white whole wheat and whole wheat work the same in recipes, white whole wheat just tastes better (its taste is closer to that of all-purpose flour). Hope this helps! 🙂
Marsha | Marsha's Baking Addiction says
March 11, 2016 at 5:12 pmThese cookies look incredibly scrumptious! They look perfect, too!
★★★★★
demeter | beaming baker says
March 11, 2016 at 7:00 pmThanks so much Marsha. 🙂
Anu - My Ginger Garlic Kitchen says
March 11, 2016 at 2:52 amNothing can a beat chocolate chip cookie, and these look awesomely yum! Love they are vegan and healthy too. I can eat them without any guilt! 🙂
demeter | beaming baker says
March 11, 2016 at 8:05 amThanks Anu! Chocolate chip cookies are really the best. 🙂
mira says
March 6, 2016 at 10:46 pmThese are awesome! Love healthier cookies recipes! So I can eat like 10 of them! Pinned!
demeter | beaming baker says
March 7, 2016 at 8:52 amThanks so much Mira! You’re the best! Now you’ve reminded to go pin some of your gorgeous photos. 🙂
Traditionallymodernfood says
March 5, 2016 at 1:33 amI love chocolate these cookies are such a treat.. I should try for my son
★★★★★
demeter | beaming baker says
March 5, 2016 at 6:43 amThat they are! Whipping up a batch for your son sounds like a great idea. 🙂 Thanks Vidya!
Jessica @ Citrus Blossom Bliss says
March 4, 2016 at 1:25 pmI’m all for making your favorite desserts a tad healthier. And I’m so glad I’m not the only one who thinks whole wheat anything has an…interesting…taste too, lol. I’d prefer to eat gluten free/rice noodles/anything but whole wheat pasta. It reminds me of what I’d imagine actual cardboard tastes like. I love your photos of these cookies, the chocolate chips look dewy and glossy like they’re STILL WARM. Must. Have. Warm (or HOT). Cookies. <3
demeter | beaming baker says
March 4, 2016 at 3:25 pmRight? Healthier desserts mean you can have more. I’m all for that! You know, I eat healthy foods all the time, but whole wheat flour… well, it’s needs to be used very carefully. lol. It certainly likes to make itself known in a recipe. Cardboard? Haha. Thanks so much Jess! Those chocolate chips sure were melty… sending you some virtual cookies! xoxo
Kate @ Framed Cooks says
March 4, 2016 at 7:37 amYour healthier makeover queue is my new favorite, with the dreaded Bathing Suit Season on the horizon! You have SAVED CHOCOLATE CHIP COOKIES! One million hugs to you, my friend!
demeter | beaming baker says
March 4, 2016 at 3:06 pmAwesome! And darn it… is that REALLY around the corner? Haha. Thanks for the comment love, Kate! One million hugs back. 🙂
Caitlin says
March 3, 2016 at 11:44 pmThese look delicious! I’m such a lover of chocolate chip cookies and have been searching for ways to get my CCC fix without all the guilt! Can’t wait to give this a try!
xx, Caitlin
demeter | beaming baker says
March 4, 2016 at 2:52 pmThanks so much Caitlin. Get your fix and happily enjoy guilt free. 🙂 If you make it, let me know how it turns out. xo!
Vivian {Stay Alive and Cooking} says
March 3, 2016 at 2:38 pmOhhh I love this! First of all I totally agree with you on the oat flour part: you also stay satisfied for so long you won’t crave anything else (expect another cookie perhaps). And I had never heard of the flax eggs! But I do have a bag of flax seeds in the fridge so I actually think I’ll try this tomorrow… Will let you know how that goes!
★★★★★
demeter | beaming baker says
March 3, 2016 at 5:08 pmThank you so much Vivian! 🙂 Such a good point you made about oats being filling. If I have a big bowl of oatmeal for breakfast (or let’s say four of these cookies… Haha) I feel full all day. Flax eggs are wonderful! I use them in all pretty much all of my baking. Just make sure you grind up the flax seeds (in a blender) before you make a flax egg. The ground flax has to be super fine or else the flax eggs won’t gel up smoothly the way they should. Can’t wait to hear how it goes! 🙂 Thanks for stopping by Vivian. <3
Laura ~ RYG says
March 3, 2016 at 11:14 amI love your healthier spin on chocolate chip cookies which has always been and always will be my fav dessert! And as I age, ahem, bleh, I find my metabolism comes to a stand-still. White flour just makes me look like the Pillsbury dough boy! Don’t want that. Love all the healthy ingredients in here!!!
demeter | beaming baker says
March 3, 2016 at 2:10 pmYour favorite dessert? Awesome! 🙂 LOL on the metabolism. Yeah, it’s seems smart to start eating better while we’re ahead, you know? Oh, I doubt you look like the dough boy! Haha. Thanks for stopping by Laura! 🙂
Emma {Emma's Little Kitchen} says
March 3, 2016 at 11:13 amGreat tactic, for treat-eating! These look lovely!
demeter | beaming baker says
March 3, 2016 at 2:09 pmThanks Emma! 🙂
Cheyanne @ No Spoon Necessary says
March 3, 2016 at 10:09 amHa! I can’t do diets. Like, I CAN NOT. And when people say they are on one I can’t help but roll my eyes and think “Why?!?” Don’t people know life is entirely too short and NEEDS to be enjoyed. I have no time for that diet nonsense. So I totally feel you on the need to transform my favorite indulgences into something healthier. Loving your health-ified chocolate chip cookies, Demeter! All your substitutions sound fabulous and I love that you aren’t sacrificing flava! Plus instead of having just one CCC I can have like 7 in one sitting. Winning! Pinned!
P.S. US Weekly is my guilty pleasure, so no judgement here! Cheers, doll!
★★★★★
demeter | beaming baker says
March 3, 2016 at 2:08 pmI can totally see you rolling your eyes at folks. LOL. It’s definitely hard to resist the call of a diet. I mean, who doesn’t want to lose 15 lbs in a week? Haha. I always end up giving up before the week’s done. My personal preference is to just make the things I love healthier. Thanks for you awesome comments as always Cheyanne! Sending a virtual dozen of these babies to ya (and maybe, like the huge stack of US Weeklys I have averting my attention at home). Muah!
Peanut Butter & Ellie says
March 3, 2016 at 9:04 amThese look amazing. And they’re healthy so I can eat 5 in one sitting, right? 😀
Not going to lie, I just saved the second picture and am going to use it as my screensaver today. It just LOOKS SO GOOD. Cookies > kale forever.
Can’t wait to make these!
demeter | beaming baker says
March 3, 2016 at 10:27 amEllie, I demand that you eat at least 2. Okay, make it 3 for good measure. Let’s all pretend we have some semblance of self control and eat the rest of the batch after a big bowl of kale. Hehe. You screensaving my photo pleases me to no end. Shall I say it make me beam? 😉 Btw, have you made the double chocolate chip coconut cookies yet? I’m dying to know what you think of them! 🙂 Thanks so much for stopping by Ellie. It’s always good to hear from you! <3 P.S. Cookies > kale: YAAAAS.
Peanut Butter & Ellie says
March 6, 2016 at 7:42 pmWell now that you say so, I guess I HAVE to eat 3. At least. I think I’m going to go on a baking craze tomorrow- get ready. I’ll be making these, banana bombs (again), the chocolate coconut cookies, and some other things! I’ll need volunteers to help me eat them though!! 😉
demeter | beaming baker says
March 7, 2016 at 8:49 amYAASSS! Haha. Also, I’m getting so excited for your baking craze! I just love the sound of that, you know? 😉 Wohoo for banana bombs! You’re gonna make the double chocolate coconut cookies?? Yay!! Okay, now I sooooo wished I lived near you so I could be one of these volunteers. Darn… Can’t wait to see the pics of all this awesomeness on Insta! <3