Whole Foods Plant Based Chocolate Chip Cookies
This is the perfect whole foods plant based chocolate chip cookie recipe. They're soft and chewy and spread just like traditional chocolate chip cookies. This cookie recipe is vegan, gluten-free, oil-free, butter-free, date-free, and refined sugar-free!
Equipment
Ingredients
Dry Ingredients:
- 1 cup almond flour
- ⅔ cup sorghum flour
- ⅔ cup maple crystals "VEGAN10" for $10 off
- ½ cup cashew butter "VEGAN10" for $10 off
- 1 teaspoon baking soda
- ½ cup plant based chocolate chips
Wet Ingredients:
- 2 teaspoon vanilla extract
- 1 flax eggs 1 tablespoon ground flaxseed with 3 tablespoon water
- 2 tablespoon water
Instructions
- Begin by preheating your oven to 350.
- Prepare the flax egg by combining the ground flaxseed and the water. Mix and set aside until eggy texture is formed (about 10 minutes).
- In a large bowl sift together dry ingredients (except chocolate chips).
- Add wet ingredients and mix until dough forms. It is easiest just to use your hands, or a stand mixer. Add the chocolate chips and mix until spread out evenly.
- Scoop out 6 large or 12 small cookies and place on the baking sheet. I like to flatten them slightly with the bottom of a cup so they spread better when baking.
- Bake for 12-15 minutes or until slightly golden, and allow to cool on a cooling rack 5-10 minutes before enjoying!
Tried this recipe?Let us know how it was!