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Soft, chewy, gooey Healthier Vegan Chocolate Chip Cookies. Made with oat flour, whole wheat flour, coconut sugar and coconut oil. BEAMINGBAKER.COM

healthier vegan chocolate chip cookies


  • Author: Demeter | Beaming Baker
  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • 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.


Scale

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

  1. Preheat the oven to 375°F. Line a cookie sheet with parchment or greased foil.
  2. In a medium mixing bowl, whisk together the dry ingredients: oat flour, whole wheat flour, baking powder, baking soda and salt. Set aside.
  3. 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).
  4. Add flax eggs and vanilla to sugar mixture. Whisk until well incorporated.
  5. 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.
  6. 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.
  7. Place these balls evenly spaced apart on the prepared cookie sheet. Flatten slightly.
  8. Bake for 8-10 mins. After removing from the oven, give the baking sheet a few light taps to flatten the cookies to perfection.
  9. 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