Once in awhile, you just need a good chocolate chip cookie. No surprises, just something to satisfy those sugar cravings. I love how these cookies are soft, chewy, and hearty. The touch of oats is probably my favorite. Made with coconut oil, they are healthier and less processed than with vegan butter substitutes. This recipe only makes 12-14 cookies, so you can double it if you want, but I like how it doesn’t make a huge batch. It’s just me and my husband, so the smaller the batch, the less we will stuff our faces. Let’s be real, these cookies are hard to stop eating! Just one more wouldn’t hurt right?! These chocolate chip cookies are easy and fast to make, perfect for this Valentine’s Day weekend. 🙂 Classic Vegan Chocolate Chip Cookies
Makes 12-14 cookies
1 tablespoon ground flaxseeds
3 tablespoons warm water
½ cup whole wheat flour
½ cup all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ rounded cup coconut oil, slightly softened (not melted)***
½ cup cane sugar (or regular sugar or brown sugar)
1 teaspoon vanilla
1-2 tablespoons almond milk
¼ cup rolled oats
½ cup non-dairy chocolate chips (I used dark)
Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
In a large mixing bowl (or the bowl of your stand mixer), add ground flax and warm water. Stir until combined and let it sit and “gel” for a few minutes while you prep the dry ingredients.
In a medium bowl, sift together the flours, baking soda, and salt.
To your large mixing bowl, add the coconut oil, sugar, and vanilla. Mix with an electric mixer until smooth and well combined.
Gradually add the dry ingredients, and mix until well incorporated. If the batter is too thick and sticky, add a tablespoon or two of almond milk.
Stir in oats and chocolate chips.
Use a 1 tablespoon measuring spoon to scoop balls of dough onto your cookie sheet. Flatten slightly and bake for 8-11 minutes, or until the cookies are lightly browned on the edges. Make sure you don’t over bake them.
(Recipe adapted from Love and Lemons)