Vegan Chocolate Chip Cookies
So how are things going? Today I’m showing you something different. A lot of you have been asking me for healthy dessert recipes so we’re doing that just now. How about a vegan version of Chocolate Chip Cookies? Sounds good? Yes, sounds great!
This Vegan Chocolate Chip Cookies – oh wow – totally plant based, no egg, no butter, no milk. I even used natural sugar substitutes but as you can see all it takes is one tiny a bite and I know you will be hooked.
Just like what happened to me. One bite changes things forever. I know I sound like a vampire themed book author – but really, I’m talking about Vegan Chocolate Chip Cookies, okay? Just so we’re on the same page – yes – Vegan Chocolate Chip Cookies is what’s happening here.
So where to look for vegan chocolate chips in Manila? I actually don’t know where to find one so I asked my Instagram friend Samantha as to where she buys vegan chocolate chips here in Manila. I thought I need to buy online just so I can make vegan chocolate chip cookies. Turns out I was wrong. All I need it to carefully read the ingredients list. Chocolate Chips from Healthy Options or Ghirardelli can be considered but for me the best option is Malagos Chocolate. It isn’t exactly chocolate chips but you can chop it up to suit your chocolate chip cookie needs.
I want my cookies chunky so I chopped the Malagos Chocolate as large as I can. Yummy!
So, how we start a healthier version of such a beloved comfort food? Let’s begin by combining the coconut sugar, coconut syrup and coconut oil. Cream like you would butter and sugar.
Now add a flax seed meal and water mixture. A what? This is our egg substitute made from seeds. To make the egg substitute, mix together 1 tablespoon flax seed meal with three tablespoon water. Set aside to set for 15 minutes.
Flax seed meal can be bought at Healthy Options.
Now, add all the dry ingredients – flour, baking soda, baking powder and salt – in three batches.
Now’s the good part. Fold in chocolate chunks or chips.
It will look like this after a while.
I have a tablespoon ice cream scoop so I used it to divide the cookie dough evenly. But you can use a regular tablespoon for this, roll then place on the cookie sheet.
I know I said this is option but the coconut adding a sort of caramel like flavor to the cookie, it will never hurt to sprinkle rock salt on top of the dough. I repeat – it-will-never-hurt. I swear.
One batch of recipe will make 40 cookies and will bake for 10 minutes at 350F. After baking, cool for a while, then let the dunking begin. Go on, you have my full support.
- 1 tablespoon Flax Seed Meal
- 3 tablespoon Water
- 1 cup Coconut Sugar
- 1/4 cup Coconut Syrup
- 1/2 cup Coconut Oil
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cup Vegan Chocolate Chips or Chunks
- Rock Salt (optional)
- Add water to Flax Seed Meal, let the mixture sit for 15 minutes. Set aside.
- Sift together or dry whisk all dry ingredients - flour, baking soda, baking powder, salt.
- In a larger bowl, cream together coconut sugar, coconut syrup, coconut oil.
- Add the Flax Seed Meal mixture.
- Add the dry ingredients to the coconut mixture in three batches.
- Fold in Vegan Chocolate Chips or Chunks.
- Roll into 1 tablespoon cookie dough balls
- Sprinkle rock salt on top (optional)
- Bake at 350F for 10 minutes