Healthy Eating: Vegan Chocolate Chip Cookies

January 22, 2013

I love to bake and I have all the ingredients for most anything in my cupboard. Today, I decided to bake something mildly healthy since I’m still on a celebratory eating holiday (for two days) after completing my various shoots this weekend. I did some research and found THIS recipe. It was very easy to make. It turned out pretty good – definitely doesn’t taste like a real chocolate chip cookie as it lacks the buttery and sweet taste I’m used to. (this recipe has no butter or eggs)  However, it does get the job done if I am craving chocolate and something that looks like a cookie.

The ultimate taste tester? My husband! He came home and tried it. He LOVED it. Another person was my eldest son (who loves sweet stuff). He liked it! So I guess it’s officially a hit!

I don’t know the nutrition on it – so let me know if someone figures it out. LOL!

Ingredients:

1/2 cup coconut oil (soft solid – I melt mine a little)
1 cup brown sugar
3/4 cup almond or soy milk
1 tbs vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
3/4 cup carob chocolate chips

Directions:

Pre-heat oven to 350 degrees

  1. Cream together the liquid coconut oil & brown sugar, then add the milk alternative & vanilla.
  2. In a separate bowl mix the flour, baking soda, baking powder and salt.
  3. Combine the wet & dry ingredients, then fold in the chocolate morsels & any other mix-ins of your choosing.
  4. Roll into Tbsp sized balls & place them on an ungreased cookie sheet, then flatten them out a bit with yout palm.
  5. Bake for 7-10 minutes.

7 Comments

  • Reply Julie January 22, 2013 at 10:41 pm

    Hi! I LOVED that recipe (and everything else you do and write! I’am an avid follower!) Because I’ m allergic to gluten (in fact, most grains) I tried this version: No flour but 34 cup almond meal and 3/4 cup organic brown rice protein (full of protein almost no carbs) does the same job as flour with the protein advantage! but with this mix you have to let it stand 30 mn before making the cookies And I changed the carob chips for 85% dark chocolate chips unsweetned just for the taste and anti-oxydant power of the dark chocolate!

    • Reply Maria Kang January 25, 2013 at 6:09 am

      That sounds good. I might have to try that!

    • Reply Maria Kang January 30, 2013 at 3:17 am

      Yum! I tried it with almond flour the last go-around and loved it even more! I’m a texture gal and I like it better than regular flour!

  • Reply Shanna De November 14, 2013 at 3:03 am

    On these cookies can I sub coconut flour for the flour?! I really want to make them but am GF.

  • Reply Najeeb November 14, 2013 at 3:39 am

    Hi, you shouldn’t be promoting recipes made with refined flour! You should use whole wheat flour instead of refined flour, if using grain flour, being a health nut and all! :). Even better is a mix of almond flour and coconut flour, which eliminates most of the starch and replaces it with protein, fiber, and good fat.

    • Reply Najeeb November 14, 2013 at 3:47 am

      And especially so, since this recipe is part of the your Clean Eating series… def go with whole wheat flour instead of white flour. Or, use 1.5 cups white flour and 0.5 cup oat bran or wheat bran to put the fiber back in!

  • Reply tina February 24, 2014 at 10:09 am

    Hello
    I am not sure tbs is teaspoon or table spoon and vanilla is it vanilla sugar or liquid vanilla aroma?
    Regards!

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