If you still think vegan cookies can’t ever be as good as the originals you obviously haven’t tried these decadent vegan double chocolate chip cookies.
When I started cleaning up my diet, nothing distressed me more than the potential loss of everything ooey, gooey and chocolatey. Luckily, I learned to bake pretty quickly and found some awesome substitutes for normally ‘unhealthy’ ingredients like butter, sugar, flour and even eggs for vegan baking.
So I wasn’t completely without my beloved baked goods. But there’s still one dessert I’ve been attempting and failing to recreate a healthier, vegan version of: decadent double chocolate chip cookies.
You know that feeling when something tastes so damn good that your mind literally blanks in ecstasy after the first bite? And you’re fully aware that whatever you’re eating can’t be anything but bad for you. But you just can’t find it in you to care.
Well that’s what double chocolate chip cookies are for me. Pure, unadulterated, mouth-gasm inducing bliss in every bite.
And I’ve finally found a way to make them a little bit healthier but still just as decadent.
Vegan Double Chocolate Chip Cookies
These vegan double chocolate chip cookies call for the following replacements:
- a flax egg instead of a regular egg
- spelt and oat flours instead of white or all purpose flour
- maple syrup instead of sugar
- coconut oil instead of butter
But they’re still soft on the inside, crispy on the outside and chocolatey AF. You’re welcome.
What about you?
What’s the most decadent healthy dessert you’ve ever made or had?
p.s. If you make these double chocolate chip cookies, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!
More cookie recipes:
- 1 tbsp ground flax + 3 tbsp water
- ¼ cup coconut oil, softened but not melted
- ¼ cup natural peanut butter
- ⅓ cup pure maple syrup
- 2 tsp vanilla extract
- ¾ cup spelt flour*
- ¼ cup finely ground oat flour**
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¾ tsp baking powder
- pinch of salt
- ¼ vegan chocolate chips
- In a small bowl, combine the ground flax and water and set aside
- Preheat oven to 350F
- Using a stand or hand mixer, beat together the coconut oil, peanut butter and maple syrup on high speed
- Lower the speed and add in the flax egg and vanilla
- Sift the flours, cocoa powder, salt, baking soda and baking powder into the wet mixture and mix until well incorporated
- Fold in the chocolate chips
- Roll cookie dough into balls about 2 tbsp of dough each, place onto prepared baking tray and flatten with a fork or your fingertips
- Bake for 11 - 13 minutes or until the edges begin to crisp up
- The centres will still be a little soft so allow to cool for a few minutes on the cookie sheet before transferring to a wire rack
**I made my own oat flour by grinding rolled oats in my Nutribullet but you can use store bought
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Want more healthy vegan cookies? Try this one:
This post was originally published on April 14, 2014