Vegan Chocolate Chip Cookies
The best vegan Chocolate Chip Cookies ever. Soft, chewy, low fat, with healthy whole wheat and olive oil or coconut oil options. Vegan, soy-free recipe.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Servings: 22 2 1/2-inch cookies
Preheat oven to 350 degrees F.
In a bowl, mix the two flours, baking powder, baking soda, and salt.
In a larger bowl, whisk together the oil, applesauce, vanilla, sugar and molasses.
Add the dry ingredients to the wet and mix with a spatula until just combined. Stir in the chocolate chips.
Refrigerate the cookie dough for 30 minutes to an hour. Prepare three cookie sheets by lining them with parchment paper.
Scoop balls of the cookie dough onto the baking sheet using an ice cream scoop. You should get about 20 cookies.
Bake each batch of cookies in the oven for 16 minutes or until the edges are golden brown.
Let the cookies cool on the sheet or on a wire rack. Remove with a spatula to serve.
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 124mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg