vegan chocolate chip cookies
I love baking for people and I’m always looking for new recipes to try. But plant-based baking with only whole foods, i.e. healthy baking, can be tricky. Try typing “ oil free refined sugar free wheat free vegan cookies” into Google. It’s a bit much. Whichever recipe I find, I always end up tweaking it to make it actually healthy or fit my dietary requirements.
So here’s a chocolate chip cookie recipe I created, one I can actually stand behind. All made with whole foods, chewy and gooey, plus they’re:
refined sugar free
8 dried dates
1 flax egg (1 tbsp. flax meal + 2.5 tbsp. water)
1 ½ ripe bananas
1 ½ cup rolled oats or oat flour
½ cup chocolate chips
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. cinnamon
Preheat oven at 350°F.
Prepare flax egg. Set aside and refrigerate.
Boil 1 cup of water. Place the 8 dried dates in a bowl. Cover in boiling water. Set aside for 5 minutes.
Place wet dates in food processor. Mix until it becomes a loose paste. Discard water.
Smash bananas in a bowl.
Combine date paste, flax egg, and bananas in a bowl.
If you are using rolled oats, blend oats in food processor to create a flour.
In a second bowl, combine dry ingredients. Add to wet mix.
Add chocolate chips.
Grease cookie sheet with coconut oil or use parchment paper.
Scoop cookie dough and form cookies (approx. 1.5-2 tbsp. per cookie)
Bake for 14-16 minutes.
Makes approx. 12 cookies