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
Scale
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.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: dessert, cookies