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vegan chocolate chip cookies

by Jackie Newgent  |  July 28, 2013  |  2 Comments

vegan chocolate chip cookies

(Click on photo for full-size image!)

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)

  1. 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.
  2. Preheat the oven to 400°F. Line two baking sheets with unbleached parchment paper. Set aside.
  3. Whisk together the flour, baking soda, salt, cinnamon, and cayenne in a medium bowl. Set aside.
  4. 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.
  5. 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.
  6. 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

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

  1. Preheat the oven to 375°F. Line two large baking sheets with parchment paper. Set aside.
  2. Sift together the flour, baking soda, and salt in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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


Tasteover Tips

  • 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

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  1. Could I just use eggs in place of the chia gel? If so, how many? Also, would I be able to just use butter in place of the coconut oil? If so, how much? Thank you!

    1. Hi Jane! Sure, skip the chia seeds and water; use 1 large egg instead. Keep the applesauce. And use 1/3 cup unsalted butter in place of the coconut oil. Please let me know how it turns out! 🙂