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Makes 28 servings: 1 cookie each
It’s ice cream season! Other than hot fudge sauce, the best pairing to me is chocolate chip cookies. And these perfectly-sized cookies will please everyone. They’re just 100 calories each, vegan, chewy, and absolutely yum! The key is baking them about 1 minute longer than you think you need. The “browner the better” is the baking philosophy for this recipe. Serve one with a scoop of plant-based frozen dessert if you like, too.
And now I have 28 … I mean 26 1/2 cookies left to enjoy! Off to the freezer we go.
Calories Saved: 220
1 tablespoon black or white chia seeds
3 tablespoons no-sugar-added apple sauce
1 cup whole-wheat pastry flour or gluten-free baking flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1/3 cup unrefined virgin coconut oil
1 cup turbinado or Demerara sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup old-fashioned oats
5 ounces semi-sweet chocolate chips or chunks (7/8 cup)
- Whisk together the chia seeds, apple sauce, and 2 tablespoons filtered water (at room temperature) in a small bowl. Set aside, stirring a couple times while standing.
- Preheat the oven to 400°F. Line two baking sheets with unbleached parchment paper. Set aside.
- Whisk together the flour, baking soda, salt, cinnamon, and cayenne in a medium bowl. Set aside.
- Stir together the oil and sugar in a large bowl until combined. Stir in the chia mixture and vanilla extract until well combined. Stir the flour mixture into the oil-sugar mixture until blended. Stir in the oats, then the chocolate chips until evenly mixed.
- Drop the dough onto the baking sheets, 14 cookies each, about 1 rounded tablespoon dough per cookie. Bake until browned, about 12 to 13 minutes, quickly rotating trays about halfway through baking.
- Remove from the oven.* Let the cookies stand for 15 minutes on the cooking sheets to firm. Transfer the cookies to cooling racks to crisp for at least 10 minutes, and serve.
Per serving: 100 calories, 4.5g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 85mg sodium, 15g total carbohydrate, 1g dietary fiber, 10g sugars, 1g protein
*If any of the cookies formed together in the baking process, quickly separate using a butter knife immediately upon removing from the oven.
The “Before” Recipe
chocolate chip cookies
Adapted from recipe in Gourmet http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Cookies-108703
Makes 28 servings: 1 large cookie each
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup unsalted butter, melted and slightly cooled
1 1/2 cups packed light brown sugar
3 cups granulated white sugar
3 large eggs
1 1/2 teaspoons vanilla extract
16 ounces semi-sweet chocolate chips
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper. Set aside.
- Sift together the flour, baking soda, and salt in a small bowl. Set aside.
- Beat together the butter, brown sugar, and white sugar in a large bowl with an electric mixer at high speed until fluffy, about 3 minutes. Lightly beat 1 of the eggs with a fork in a small bowl and add 1 3/4 tablespoons of it plus the remaining 2 eggs to the butter mixture, beating until creamy, about 1 minute. Beat in the vanilla until combined. Reduce the speed to low and mix in the flour mixture until just incorporated. Stir in the chocolate chips until evenly combined.
- Scoop about 1/4 cup batter for each cookie, arranging mounds about 3 inches apart on the baking sheets. Flatten each mound into about a 3-inch round using the moistened palm of your hand. Form the remaining cookie dough into 3-inch rounds on extra sheets of parchment paper, as needed.
- Bake one cookie sheet at a time on the middle oven rack until lightly browned, about 15 minutes. Transfer the cookies to a rack to cool and repeat with the remaining cookie dough on cooled baking sheets. Transfer to racks to cool, and serve.
Per serving: 320 calories, 12g total fat, 7g saturated fat, 0g trans fat, 35mg cholesterol, 200mg sodium, 54g total carbohydrate, 1g dietary fiber, 41g sugars, 3g protein
- Cookies don’t need to be gigantic to be deliciously satisfying
- Try hydrated chia seeds (chia gel) in place of eggs when you want to bake a vegan treat
- Be sure to have virgin coconut oil on hand; it’s a good replacement for butter in terms of culinary baking qualities—and better for you
- When lightening up a sweet baked good recipe, opt for a touch of sweet spice, like cinnamon; consider a surprise spice, like cayenne pepper; and don’t be shy with pure flavor extracts, like vanilla