Healthier Vegan Chocolate Chip Cookies

27 Feb

Chocolate chip cookies aren’t good for your health.

That’s not what their purpose in life is.

But then again….cookies make you happy. They warm your soul and feed more than just your belly. And those things are good for your health. Soooo….cookies are good for your health.

I’m not a fan of low fat chocolate chip cookies. I don’t like the fact that people try to make them without butter, or with fake sugar. It’s just not right.

Now here’s the part where I go against everything I just said and tell you I’m clearly a hypocrite. I made chocolate chip cookies without butter. I made them with healthy-er sugar! I made them with whole wheat flour, spelt flour and flax meal!

I was SUCH a skeptic.

I didn’t believe.

And then I ate one.

My world was flipped upside down.

This recipe calls for making your OWN chocolate chips.

That must have something to do with it. There’s maple syrup and coconut sugar in here. Oh, and brace yourselves: no butter. So crazy! So out of control vegan. So not what usually constitutes a quality chocolate chip cookie.

These are really really good. I would never say that about a chocolate chip cookie unless it was true. Trust.

Healthier Vegan Chocolate Chip Cookies

1/2 Cup Icing Sugar

1/4 Cup Cocoa Powder

1 Tablespoon Spelt Flour

1 Teaspoon Almond Milk

1 Tablespoon coconut oil


1/4 Cup Plus 2 Tablespoons Whole Wheat Flour

1/4 Cup Plus 2 Tablespoons Spelt

2 Tablespoons Flaxmeal

1/4 Cup Coconut Sugar

1/4 Teaspoon Salt

1/2 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Teaspoon Vanilla

2 Tablespoons Coconut Oil

5 Tablespoons Maple Syrup
To make the chocolate chips:

      In a small mixing bowl stir together icing sugar, cocoa powder and flour. Then in a coffee cup, mix together oil and almond milk. Pour wet ingredients into dry and stir with a fork until becomes firm and like a chocolate “play dough”. Split the dough in half. Sprinkle working surface with a little cocoa powder and roll one of the halves with your hand until it forms a rod about a quarter of an inch thick. Slice the rod into morsels. Do the second half of dough the same way. Let them freeze for atleast 4 hours. This is so they become good and sturdy so they keep their shape when you mix them into the cookie dough and also to help them keep their shape when baked.

To complete the cookies:

      In a mixing bowl combine ingredients for cookie base. Take chocolate chips out of freezer and mix them into the cookie dough gingerly. We don’t want to damage the chocolate chips.

On a greased cookie sheet pan drop tablespoon mounds 1 -1/2 inches apart. Place cookie sheet in a 350 degree preheated oven and cook until lightly brown on bottom. After baked let cool for 15 minutes before touching them with a spatula.


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