Growing up, I LOVED chocolate chip cookies…to the point that it was deadly. I am now vegan, but that still doesn’t curb my appetite for chocolate chip cookies. So, to make it a bit healthier and vegan, I made these vegan whole wheat chocolate chip cookies!
My favourite kind of chocolate chip cookies were the PC The Decadent Chocolate Chip Cookies. There was something about the chocolate chips they use that made them so addicting! So, it was a nice surprise for me to find out that their chocolate chips were vegan! With that, I use the PC brand for any vegan recipe that requires chocolate chips, including these cookies! 🙂
This recipe is adapted from Ambitious Kitchen’s Whole Wheat Olive Oil Chocolate Chip Cookies, and uses whole wheat flour instead of all-purpose flour. The original recipe uses an egg in the recipe, but I used flax eggs, and it still turned out delicious. I also sprinkled salt, like Ambitious Kitchen, on top of my cookies before baking to add a depth of flavour to the cookie.
These cookies are vegan, and heathier than your traditional chocolate chip cookies! It also doesn’t use so much sugar and butter/oil, compared to other chocolate chip cookie recipes (even the vegan ones). Even so, they are still delicious and indulgent!
These vegan whole wheat chocolate chip cookies are very easy to make! You put the dry ingredients in one bowl, the wet ingredients in another bowl, then just combine the two! The dough isn’t too sticky to work with and very easy to roll into balls. If you’re vegan (even if you’re not), try this recipe out!
Vegan Whole Wheat Chocolate Chip Cookies
- 2 tbsp ground flax seeds
- 6 tbsp water
- 2 cups whole wheat flour (or all-purpose flour)
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon powder
- 3/4 cup chocolate chip cookies (vegan)
- 1/4 cup walnuts, chopped
- 1 cup brown sugar (or coconut/cane sugar)
- 4 tbsp coconut oil, melted (or any vegetable oil)
- 2 tbsp non-dairy milk (like almond, soy, etc.)
- Flaked salt or coarse salt
- Preheat the oven to 350 °F. Line your pan with parchment paper, or grease with coconut oil.
- In a small bowl, add the ground flax seed and water, and set aside for 5 minutes.
- In a small bowl, mix the flour, salt, baking soda, cinnamon, chocolate chip cookies and walnuts. Set aside.
- In a large bowl, mix the sugar, oil, flax egg mixture, and non-dairy milk. Add the dry ingredients, and fold just until it is incorporated.
- Scoop dough into ~2 inch (~5 cm) balls onto the cookie pan. With your palms/fingers, flatten the balls.
- Bake for 9 - 10 minutes for soft cookies. For crispier cookies, bake for 12 - 13 minutes.
- Allow to cool before serving, and enjoy!
- You can use store bought egg replacer instead of the flax egg, or 1 whole smashed banana.
- To make this gluten-free, use oat flour (or your choice of gluten-free flour) instead of the whole wheat flour. Alternatively, you can use all-purpose flour if you don't like the "whole" flavour of whole wheat.
- You can use any kind of nut you wish, or exclude it from the recipe.
- If you don't have brown sugar, feel free to use cane, coconut or even regular white sugar.
This is a very easy recipe that won’t break the bank. You can opt out the whole wheat flour for regular all-purpose flour, or even gluten-free flour (such as oat flour) if you want! Nuts are entirely optional to make this nut-free! If you don’t have coconut oil, use extra virgin olive oil, grapeseed oil or even canola oil.
The salt on top adds an extra dimension of flavour, one that contrasts the sweetness of the chocolate chips and sugar in the cookie! Highly recommended to do this if you’ve never tried it before!