Vegan chocolate chip cookies ahead. Just add (almond) milk
Vegan | Gluten Free | Nut Free | Dairy Free
The majority of recipes for healthier chocolate chip cookies involve nut flours, complicated mixtures of flours, gums and starches to hold them together or nut butters.
These vegan chocolate chip cookies have less than ¼ of the amount of sugar found in regular chocolate chip cookies and involve no fancy flours or nut butters, making them allergy free.
But most importantly, they’re really good. They’re one of the best cookies I’ve made. They have a nice crunch from the oat flour, are soft, hold their shape and are packed with chocolate.
I used oats as the “flour”. Make sure they’re gluten free if you follow a gluten-free diet. If not, regular oats will work. Blend them in a blender (not a magimix) until you get a fine flour like texture.
To bind the cookies I used chia seeds to make a chia egg. You can also use flaxseed powder/flour if you don’t have chia seeds. It works in the same quantity (1 tbsp flaxseed flour to 3 tbsp water) and is a common egg replacer.
As they’re vegan I used maple syrup as the sweetener, but a runny honey should also work as an alternative (I did not try it with honey, but based on other cookies I have made, it should work.)
Lastly, the chocolate really makes the cookies – so use a good quality dark chocolate. As the actual cookie dough is not very sweet, you need the dark rich chocolate flavour to really give the cookies that chocolate chip cookie feel. I used a 65% cacao – I would suggest going up no more than to 70% cacao – any higher and the cookies will be too bitter.
Photography and Styling by: Zissy Lewin.
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