My favorite plant-based chocolate chip cookies are ooey gooey, wholesome, and plant-based with lots and lots of chocolate chips.
- 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.
Hint: If you prefer a thinner chewy cookie, use 125 grams (1 cup) flour.
- Serving Size: 1 cookie each