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Ooey-Gooey Vegan Chocolate Chip Cookie Recipe

 

This healthified vegan chocolate chip cookie recipe makes for a great sweet treat! I make this recipe once or twice a week, and my kids will have them for dessert or as a little reward for their good behaviour or school grades. Your kids will never know these vegan chocolate chip cookies are lacking all of the sugar and butter from the typical chocolate chip cookie recipe! Not only are they very quick and simple to make, but they’re also ...

  • Vegan (dairy free & egg free)
  • Gluten free
  • Grain free
  • Soy-free
  • Refined sugar-free
  • Nut-free
  • Allergen-free
  • VERY low in fat (for liver love)
  • School-friendly
  • Guilt-free
  • Delicious

INGREDIENTS:

1 3/4 cups Bob’s Red Mill Gluten Free All Purpose Flour

1/2 cup unsweetened applesauce

1/2 cup Sunflower Seed butter*

1/4 cup coconut oil (melted)

1/2 cup coconut sugar

1 tsp alcohol-free vanilla extract

3 Tbsp maple syrup

1 tsp cinnamon

Pinch of Himalayan or Celtic sea salt

1/3 cup Vegan chocolate chips

DIRECTIONS:

  1. Preheat the oven to 350 and line a large baking sheet with parchment paper.
  2. Blend all of the ingredients together in a large bowl (set aside 1 heaping Tbsp, for later).
  3. Using an ice cream scoop (or simply a spoon), scoop and roll dough into balls, and gently press until they are slightly flattened.
  4. Bake for 10 minutes, then remove and add chocolate chips to the top of each cookie (this makes them look extra pretty).
  5. Bake another 3-5 minutes.
  6. Remove and let cool.
  7. Serve and enjoy!

*You can use any nut/seed butter of your choice. I chose sunflower seed butter for school-friendly purposes

Stay tuned for next week’s recipe!