Just because it is a vegan recipe, doesn’t mean it can’t taste like a normal cookie, right? Indeed. This recipe is fantastic. Packed with chocolate, the cookies also taste a little bit nutty from the use of whole wheat flour. Not only is the recipe vegan, it is also great because it requires no beating (of butter or eggs, because there are none!) and the whole wheat flour makes it slightly better for you than usual. I’ve played around with the recipe a bit, trialing the addition of cocoa, nuts and white chocolate (not vegan), but it’s hard to beat a classic chocolate chip cookie at the best of times.
- 2 c whole wheat flour
- 1 t baking powder
- 3/4 t baking soda
- 1/2 t salt
- 1 c chocolate chips
- 1/2 c packed brown sugar
- 1/2 c white sugar
- 1/2 c melted coconut oil (or extra-virgin olive oil)
- 1/4 c water
- In a large bowl, combine the flour, baking powder, baking soda and salt. Mix to combine before adding the chocolate chips.
- In a medium bowl, combine the sugars, oil and water. Whisk until the oil has been incorporated by the sugar and the mixture is smooth – probably 1 to 2 minutes (longer than you think).
- Add the sugar mixture into the large bowl of flour and then mix to combine.
- Line a baking tray. Using a tablespoon, scoop spoonfuls of dough onto the baking tray leaving a gap between each cookie allowing it to spread. I usually spoon 12 small cookies onto a tray and then have a bit of mixture leftover (either for a second tray or to leave in the fridge a few days).
- Freeze the cookies for 30 minutes of refrigerate them for 24 hours.
- Preheat the oven to 350°F. Bake the cookies for approximately 15 minutes, or when the cookies are just starting to turn golden. Place the cookies onto a cooling rack and wait 10 minutes before eating.