I have so many healthy versions of chocolate chips on here, but no vegan ones. So today I am sharing my favorite vegan chocolate chip cookie. If you are wanting a healthier version of these sub out the flour for 1 cup almond flour and 1/2 cup coconut flour instead of the regular flour. It will add a lot of nutrients as well as being naturally gluten free. But sometimes you just want a regular cookie. Still a much healthier version but with allllll the taste and ooey gooey goodness. Note that I use my recipe for vegan butter in this, but you can sub coconut oil, it will just have a coconut flavor instead of a buttery flavor. You can get the Vegan butter recipe here. It is super easy to make and done very quickly. Another option is using cashew butter instead.
vegan chocolate chip cookies
1/2 cup coconut sugar
1/4 cup pure maple syrup
1/2 cup Vegan butter
1/4 cup + 2 tbsp aquafaba
2 tsp pure vanilla extract
2 1/4 cup unbleached organic flour (gluten free all purpose mix if GF)
1 tsp baking soda
1/2 tsp salt
1 cup vegan chocolate chips (I use enjoy life brand)
In a large mixing bowl, whisk together the cane sugar, maple syrup, melted vegan butter, aquafaba and vanilla until combined.
Sift in the all purpose flour and baking soda and add in the salt. Mix the dry ingredients into the wet using a folding motion with a large spatula. This helps with not over mixing. Mix until the batter looks almost fully uniform.
Fold in the chocolate chips. until evenly dispersed throughout the batter. This also finished off mixing the batter.
Cover the bowl with a lid or wrap and place into the fridge to chill for 30 minutes.
Pre-heat the oven to 350 F
Using a medium cookie scoop, portion out the dough into equal sized balls on a lined baking tray leaving 2 inches between each cookie and bake for 10-13 minutes, or until there are golden brown spots.
Let them cool on the baking tray for 5 minutes. Then transfer onto a wire rack to let them cool.
Let me know if you try them! Comment below.