These vegan chocolate chip cookies are the best cookies I’ve made this year. They are fudgy and soft on the inside and the outside is just slightly crispy. Add to that, these cookies are gluten-free and packed with protein. Insert me dancing in the kitchen eating chocolate chip cookies!
I wanted to make chocolate chip cookies that reminded me of baking with my mom as a little girl. I’m sure right now everyone’s had the classic Tollhouse cookie recipe, that’s what I was trying to create with these cookies. I know, I took out all the good stuff, the eggs, the butter, the sugar and brown sugar. I’m sure you are wondering what is left to make these cookies taste good?
Well lucky for you, I’ve had lots of time to experiment with baking with protein powders and gluten-free flours and taking the unnecessary fat out of my favorite recipes. Not that fat is a bad thing, but I preferred to use fruits like bananas and applesauce to substitute for fat whatever I can. Trust me the chocolate chips and coconut oil make these cookies plenty filling!
Instead of using the traditional white sugar and brown sugar, I’ve decided to use coconut sugar in this recipe. Have you tried coconut sugar yet? You really should! It taste just like brown sugar and it’s a low glycemic index food (which means it doesn’t spike your insulin as much as traditional sugar). It also has minerals like iron, zinc, calcium and potassium, short chain fatty acids, polyphenols and antioxidants. Coconut sugar is easy to find, check out your local Trader Joe’s, national grocery store or Whole Foods.
Let’s not overlook the star of the recipe… chocolate chips. And these aren’t just any chocolate chips, these are dark chocolate chips. And just like when I would bake with my mom as a little kid, I didn’t skimp on chocolate in these chocolate chip cookies.
My mom taught me a lot of things growing up but the one thing she didn’t teach me was how to stop stuffing cookies in my face. It’s a pretty important life lesson I’m still trying to learn it. So I practice portion control by controlling how many cookies I make at one time. As you see, when the cookies I make are really good, I want to make sure I have enough to enjoy for the entire week, which then forces me to only have two or three cookies at a time. So if you’re making this recipe for a crowd or you have amazing self-control, you could easily double this recipe to make closer to 30 cookies.
The spotlight today is on nutritional stats of these cookies. You see, I believe that good food doesn’t have to taste bland or bleh! Nope, these yummy cookies are actually pretty darn healthy, chocolate chips and all. There are 65 calories per cookie, 3 grams of fat, 7 grams of carbs (2 grams of fiber) and 3 grams of protein. so even if you have 3-4 it ends up being pretty similar nutritionally to your favorite protein bar! Did I mention these are dreamy cookies? mmmm….cookies
I love baking with Sunwarrior protein powder. It mixes very easily and doesn’t clump. The vanilla protein powder adds just enough sweetness without tasting fake.
If you are a practicing vegan or avoiding dairy, please check your chocolate chips to be sure they are dairy free. Enjoy Life (affiliate link) is a great option and are readily available online. I often see them on sale at EarthFare (here in the South).
Vegan Chocolate Chip Cookies
- 3 tbs. ground flax mixed with 9 tbs. hot water let sit 5 minutes
- 1 banana mashed
- 2 scoop vanilla SunWarrior or protein powder of choice
- 1 tbs coconut oil
- 2 tbs. coconut sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup oat flour gf certified
- 2 tbs. oat bran gf certified
- 2 tbs. coconut flour
- 2 tsp. vanilla extract
- 3 tbs. dark chocolate chips
- 1 tsp baking powder
- 1/2 tsp. baking soda
- preheat oven 350F.
- In a large bowl, combine the ground flax withi hot water. Let sit 5 minutes.
- Add banana and mash.
- Add coconut oil, coconut sugar, protein powder, applesauce and stir to combine.
- Add oat flour, oat bran, coconut flour and vanilla extract. Mix well to combine all ingredients.
- Stir in chocolate chip cookies.
- Add baking powder and baking soda.
- Line baking sheet with parchament paper. Drop cookies (about 2 tbs. each) onto the parchament paper.
- Bake at 350 for 13-15 minutes or until lightly brown.
- Allow to cool 5 minutes before transferring to wire rack to finish cooling.
What about you?
- Chocolate chips or chocolate chunks?
- Do you like thick chewy cookies to thin crisp cookies?
- Do you ever bake with protein powder?