Posted by Meredith on Jul - 10 - 2012 Meal: Cuisine:
Ingredients
  • 2 cups spelt flour
  • ¾ cup rolled oats
  • 1 ¼ cups vegan chocolate chips
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • ¾ tsp baking soda
  • 2/3 cup agave nectar
  • 2/3 cup grapeseed oil
  • 2 Tbsp unsweetened almond milk
  • 1 tsp vanilla extract
Cuisine: Ready in: 30 mins Serving: 15 people

I have a MAJOR sweet tooth. I could eat sweets at any time of the day, and when I get a craving, it is usually for a sweet, moist chocolate chip cookie. Now you have to understand, my cravings don’t just disappear, so of course, I have to eat that sweet, moist chocolate chip cookie. You would think that eating chocolate chip cookies throughout the week would be fattening, but with my healthy chocolate chip cookies, that isn’t the case! This is a healthy recipe, and these cookies don’t have all the fat like other cookies. It’s a win-win situation. I fulfill my chocolate chip cookie craving, and I don’t take in all the calories or fat that other chocolate chip cookies have. These are my go-to vegan healthy chocolate chip cookies, I absolutely love them, and I hope you do to!

1)      Preheat the oven to 350 degrees.

2)      Mix all your dry ingredients in one bowl. Use a larger bowl for the dry ingredients. (I wanted to let you know that for the rolled oats, I use the old-fashioned rolled oats because I’ve tried using quick oats for this recipe and I don’t think they work as well. Also, I used the “Enjoy Life” dairy, nut & soy free mini semi-sweet chocolate chips which are delicious and taste just like other chocolate chips, but they are so much healthier for you!)

This is just to show you what  healthy chocolate chip cookies I recommend and the Silpat that I used on my cookie sheet.

 3)    Combine all your wet ingredients in another bowl and whisk together. (I like to use the Silk Unsweetened Original Pure Almond Milk. I also use Madhava agave nectar. It has the perfect amount of sweetness.)

4)      Add the wet ingredients into the bowl of dry ingredients and stir together with a spoon.

This is the mixture of wet and dry ingredients.

 5)      Refrigerate for 10 minutes. (Don’t refrigerate for longer than 10 minutes because the mixture will get sticky.)

6)      Use a spoon or tablespoon to scoop out the mixture. On a cookie sheet, you can use Silpat or you can use parchment paper. Silpat is available at any kitchen store, and you just rinse it off when you are done so it’s ready to reuse.

 

 

 

 

 

 

7)      Bake the cookies for approximately 12 minutes.

8)      Place the cookies onto a cooling rack or a plate.

         

There you have it! These healthy chocolate chip cookies are ready to eat, and I know you will enjoy them. This recipe makes about 2 ½ dozen cookies so there is plenty to go around. Please feel free to comment and let me know if you liked them! Enjoy eating healthy!

Meal: Cuisine:
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