Whole foods, plant based, gluten free, no oil, no refined sugar and just-like-the-original chocolate chip cookies. I swear, if you love crispy yet chewy chocolate chip cookies these will leave you 100% satisfied and if they don't then, well, I don't know what to do for you!
I've probably only had plant based cookies once or twice since going vegan but I had always wanted to come up with my own recipe for chocolate chip cookies I wouldn't feel bad about eating - and now that I've done it, I'm just stuck wondering ...what was I waiting for?!
This recipe was a total experiment and I didn't know if it was going to work out. I used no guidelines except for the classic tollhouse cookie recipe I know by heart (I make 8 dozen every week at my day job). My main inspiration was that I finally wanted to use aquafaba in a recipe as an egg replacer and wooo-weeee that stuff is magic! I also love the texture that the combination of oat, quinoa, chia and almond flour gives the cookie - crisp on the outside, chewy on the inside chocolate chip cookie that you can eat the whole batch of and not feel bad about. Enjoy!
P.S - As with most batters, It's worth noting that the raw cookie dough is just as good as the baked cookies themselves and it's totally safe to eat because there's no eggs!
Serves: Apx. 18 cookies • Prep Time: 10 min • Cook Time: 12 min
- 1.5 cups GF oats, blended into flour
- 1/2 cup uncooked quinoa, blended into flour
- 1/4 cup almonds, blended into flour
- 2 tbsp. chia seeds
- 1/2 cup coconut sugar
- 1/4 cup maple syrup/other liquid sweetener
- 1.5 tsp. baking soda
- 1/2 cup aquafaba (aka the liquid from a can of chic peas)
- 3-4 tbsp. plant milk
- 1/2 tsp. sea salt, vanilla extract and cinnamon (all optional)
- 3/4 cup vegan chocolate chips (I used the mini's from the brand Enjoy Life)
1. Preheat your oven to 375*F. Add oats, quinoa, almond and chia seeds in a high speed blender and blend until a fine, flour like consistency is reached. Pour the flour mixture into a large bowl.
2. Add the rest of the ingredients to the bowl and stir to combine.
NOTE: Start with one or two tablespoons of plant milk and increase in tbsp. increments till you reach a stiff classic-cookie-dough consistency.
NOTE: You don't have to worry about over-mixing because there's no gluten!
3. Scoop rounded tablespoons of dough onto a parchment lined cookie sheet sprayed with a teensy bit of coconut oil. Before baking, flatten out the cookies slightly and leave about a 1" diameter around each cookie.
4. Bake in the oven for 12 minutes, checking at the 10 minute mark.
5. Remove from the oven and allow the cookies to cool for a few minutes before enjoying.