Vegan Chocolate Chip Cookies
The best vegan Chocolate Chip Cookies ever. They are slightly crispy around the edges and soft and chewy on the inside, and they need just eight ingredients. You can even make them healthy with whole wheat.
Servings: 22 2 ½-inch cookies
- 2 cups unbleached all purpose flour (or whole wheat pastry flour makes a great, and healthier, substitute.)
- ½ cup almond flour (superfine)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup vegetable oil
- ¾ cup applesauce
- 1 tbsp pure vanilla extract
- 1 ⅓ cup turbinado sugar or vegan cane sugar
- 1 tbsp molasses (optional)
- 1 ¼ cup semisweet chocolate chips
Preheat oven to 350 degrees F.
In a bowl, mix the all purpose flour, almond flour, 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