I simply can’t leave even the most beloved and classic of recipes alone…
I had to screw with chocolate chip cookies, guys. I went there. I literally had to. There was one day that a serious craving for junky, over-processed cookies from my youth hit me like a ton of bricks and I simply couldn’t shake the longing to dunk something in almond milk. I had to find something a bit cleaner to nip that craving in the bud before I was tempted to throw my nurtional convictions to the wind and raid the bakery department at Von’s like a rabid animal.
But my meddling with the traditional cookie recipe that everyone’s mom used to make them resulted in tasty, fluffy, and healthier version of everyone’s childhood (and, let’s be honest here, folks…adulthood) favorite cookie.
When selecting chocolate chips to stir into this oil free vegan batter, try to find ones that do not contain lecithin or other creepy ingredients. This can be a tricky feat, but many health food focused grocery stores have an organic option or you can buy them online.
Bake these up for a treat for yourself or share them with a crowd. When I made my first test batch, I sent the leftovers to school with my daughter for her class. Her teacher raved how delicious they were and that the children ate them without blinking a chocolate smeared eyelash. If they can pass a panel of 3 year old judges, than I am not sure who can turn them down!
Makes about 2 dozen cookies
2 tablespoons ground flax seed
6 tablespoons warm water
1 1/2 cups rolled oats, ground fine in food processor or blender
2 1/2 cups whole wheat flour
1 teaspoon finely ground sea salt
1 1/2 teaspoons baking soda
1 cup applesauce
1 cup coconut sugar
2 teaspoons pure vanilla extract
1 cup dark chocolate chips
1. Preheat oven to 350 degrees F and adjust rack to middle position. Line two cookie sheets with parchment paper or silicone baking liners. Set aside
2. In a small bowl, combine ground flax seed and warm water. Stir and let sit for at least 5 minutes to gel.
3. In a medium bowl, whisk together oats, whole wheat flour, salt, and baking soda.
4. In a large bowl (sorry about all the dishes), combine applesauce, coconut sugar, and vanilla extract. Stir until the mixture has a smooth consistency. Add flax seed mixture and stir again. Gradually add the dry ingredients, stirring until batter is smooth and without lumps. Stir in chocolate chips.
5. Scoop the cookie dough onto the lined baking sheets using a small cookie scoop or heaping tablespoon. Bake cookies for 12-15 minutes, or until set and golden brown.