I love chocolate chip cookies. I don't know what I love more: the smell wafting through the house as they bake, eating the raw dough with a spoon straight out of the bowl or the comforting feeling I get when I bite into one, like everything will be okay again because of this cookie. For me, chocolate chip cookies are the ultimate comfort food.
But they don't exactly fit into the category of "healthy," and since I prefer to keep my diet plant-based these days, traditional chocolate chip cookies are not on the menu.
That being said, I knew I needed to find a way to put chocolate chippers back into my life.
Crunchy Vegan Chocolate Chip Cookies2 tbsp flaxseed meal
6 tbsp water
1 cup vegan butter (I use Earth Balance)
1 cup coconut sugar
2 tsp vanilla
1 3/4 cup flour
1 cup almond meal
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup oats
1 cup vegan chocolate chips
Combine flaxseed meal and water in a little bowl to make a "flax egg"and set aside. With your lovely Kitchenaid mixer that your mommy bought for your wedding (or, you know, any ol' mixer), beat butter until soft. Add coconut sugar and continue beating until combined. Add vanilla and "flax egg." In a separate bowl, combine flour, almond meal, baking soda, baking powder, salt and oats. Add flour mixture to the mixer and beat on low until all the flour is mixed in. Remove the bowl from the base and stir chocolate chips in with a spoon.
Cover the bowl and let it chill in the fridge for at least an hour. The longer the better.
Spoon dough onto cookie sheet ( have a cool little cookie ice cream scooper) and bake for 11ish minutes.
Remove from tray, dip in milk and enjoy!