Vegan Whole Wheat Chocolate Chip Cookies
Healthier and vegan chocolate chip cookies! Use gluten-free flour or oat flour to make this gluten-free! Adapted from Ambitious Kitchen.
Ingredients
- 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
Instructions
- 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!
Notes
You can definitely just eat it raw as cookie dough if you like since there's no raw egg in there! Yay!
Substitutions:
- 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.