This daring vegan does not miss out on fresh-baked, chocolate chip cookies. And they’re easy as pie to make. I use the recipe on the back of Trader Joe’s semi-sweet chocolate chips (they’re vegan!) as a baseline and tweak it so there’s no egg and a little less (vegan) butter and sugar.
Ingredients
2 1/4 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1 cup packed organic brown sugar
1/4 cup organic cane sugar (recipe calls for 1/2 cup, but use 1/4 if you want to cut the sugary sweetness a little)
1 stick (1/2 cup) softened vegan butter (Earth Balance) – recipe calls for 2 sticks, but you can cut the fat by using 1 stick and substitute with applesauce – see below
1/2 cup unsweetened applesauce (substitute for 1 stick butter)
2 Tbsp ground flaxseeds mixed with 6 Tbsp cold water in a small bowl until gooey – about 3 min = 2 eggs (to bind the mix)
1 tsp vanilla extract
1 bag (12 oz) Trader Joe’s semi-sweet chocolate chips (they’re vegan!)
1 cup chopped walnuts (optional)
1 cup raw oats (optional – I love them because they add fiber and heartiness and they’re dang good!)
Instructions
Preheat oven to 375 degrees.
Combine dry ingredients (flour, salt, and baking soda in a bowl and set aside.
Combine softened butter, wet flax seed mix, sugars, and vanilla and mix with hand beater until smooth and creamy. Add applesauce and mix in.
Add dry flour mix gradually while stirring into wet mix.
Gently fold in in chocolate chips and walnuts and raw oats.
Put one generous Tbsp dollop for each cookie on ungreased cookie sheet.
Bake 8-10 min or until golden brown. Place onto waxed paper rolled out on counter and let cool for a few minutes. Enjoy with a glass of cold plant-based milk!
Number of Servings: 24-28
Dare to make a difference. Go vegan.
Dani
