I’ve shared so, so, so, soooo many of my recipes throughout my cookbooks, food company projects, social media, and this blog; but my favorite plant-based chocolate chip cookies recipe is one that I’ve been holding on to for some reason. Until now! I figure whipping up a batch of comforting cookies is at least one tiny way to end the year on a bit of a sweet note after a year that was … in food terms … rancid and rotten. So here you go!
My favorite plant-based chocolate chip cookies are not “healthy,” but they definitely count as an ooey-gooey better-for-you treat. They feature oats, whole-wheat pastry flour, and chia seeds to kick up fiber and overall wholesomeness. The cookies also have lots and lots of chocolate chips. Mmm! The result: 100% plant-based and 100% delicious with a just-right balance of crispness and chewiness. Hope they become your favorite, too.
May your 2021 be filled with plenty of good things … and some cookies!
- 1 tablespoon chia seeds (preferably white)
- 3 tablespoons unsweetened applesauce
- 150 grams (1 cup + 3 tablespoons) whole-wheat pastry flour or gluten-free baking flour
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- Pinch of ground cayenne pepper (optional)
- 75 grams (1/3 cup) unrefined virgin coconut oil, liquified
- 275 grams (1 1/4 cups) turbinado sugar
- 1 1/2 teaspoons pure vanilla extract
- 50 grams (1/2 cup) old-fashioned oats
- 170 grams (1 cup) bittersweet or semi-sweet chocolate chips or chunks (read ingredient label to make sure they’re vegan!)
- In a small bowl, stir together the chia seeds, applesauce, and 1 tablespoon water. Set aside.
- Preheat the oven to 400°F. Line two large baking sheets with unbleached parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and, if using, cayenne. Set aside.
- In a large bowl, stir together the oil and sugar until combined. Then add the chia mixture and vanilla and stir to combine. Add the flour mixture and stir to combine. Add the oats and stir to combine. Let stand for 5 minutes to allow dough to firm up. Then fold in the chocolate chips.
- Using a 2-tablespoon cookie scoop or a large spoon, drop the dough onto baking sheets, 9 to 10 cookies each. Alternatively, form into balls by hand. Bake until browned, about 13 to 15 minutes, swapping baking sheets halfway through baking.
- Remove from oven. Let the cookies stand for 15 minutes on the baking sheets to firm. Then transfer cookies directly to racks to cool and crisp, at least 10 minutes.
Baking Tip: Use gram weight measurements for best results.