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These are not the classic chewy chocolate chip cookies. These are crumbly, delicious, quick, super addictive, and how I like mine. The crumblier and fatter, the better! Jump to Recipe
Dont let the not so visible chocolate chips in the pictures fool you. There are like a double layer of choc chips in most of these. There are so many chips in some that the flour barely holds them together 😉 Now that is what I call a “Chocolate chip” cookie.
For a Glutenfree version see this Millet Almond Choc chip cookie.
In the name of chocolatey goodness! With the least processed ingredients, limited fat.
Find more Cookies, cakes and bakes here.
The all whole wheat cookies below.
One batch is made with home milled Whole wheat flour(throw some soft white Wheat berries in a Blendtec or other powerful blender:)), and another batch with regular organic Whole wheat flour and a portion substituted with 1/4 cup almond flour.
The crumblier ones in the pictures are with added almond flour.
Thats the chilled dough below. Very crumbly and full of whole grain goodness!
Make them flat cookies. The warmth from your hands will help get the dough together. Keep the preheated oven ready to bake right after all the cookies are shaped.
eat me!
Chocolate Chip Cookies. Whole grain, low-fat Vegan
These are not the classic chewy chocolate chip cookies. These are crumbly, delicious, quick, super addictive, and how I like mine. The crumblier and fatter, the better!
Ingredients
- 2 teaspoons flaxmeal
- 1 Tablespoon hot water
- 1 Tablespoon almond milk
- 1/2 tsp vanilla extract
- 1 Tbsp agave/maple syrup
- 1 Tbsp coconut oil, almost melted
- 1 Tbsp organic canola oil
- 2.5 Tablespoons ground raw sugar, 3 Tbsp for sweeter
- pinch of salt
- 3/4 cup whole wheat flour, or 1/2 cup ww and 1/4 cup almond flour
- 1/2 teaspoon baking power
- 1/3 cup vegan semi-sweet chocolate chips
Instructions
- In a bowl, add hot water, almond milk, vanilla, flaxmeal and agave.
- Whisk until well combined.
- Add the oils and raw sugar, salt, whisk for a minute until well combined. Let sit for 2 minutes.
- Whisk again for a few seconds.
- Mix the baking powder in the wheat flour.
- Add the flour and mix with a spoon or hand. you might have to knead it a bit for the oils to combine well with the flour. If the dough is wet, add a few teaspoons more flour.
- Add the chocolate chips, knead to distribute.
- Chill the dough for 15 minutes.
- The dough will feel crumbly, but will come together when pressed and will smooth out a bit with the warmth of the hands. Some cracks are fine.
- Make flat balls. Place on parchment lined baking sheet.
- Bake in preheated 350 degrees F for 13-14 minutes.
- Cool, consume and if possible, leave some for hubbs!
Nutrition
Calories: 88kcal, Carbohydrates: 12g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Sodium: 4mg, Potassium: 44mg, Fiber: 1g, Sugar: 6g, Calcium: 19mg, Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Above picture- whole wheat and almond flour cookies.
These cookies are being shared at Ricki’s wellness weekend.
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I just love how fast and easy recipe this is. My kids could not stop eating it. They were super soft till day 3. (Then we ran out of it) May be it’s my oven but I baked this for 20 mins instead of 15.
Could be, ovens tend to vary. So glad you enjoyed it!
Hi Richa… After drooling over ur recipes n beautiful food pics i got an oven n finally started trying d various recipes posted by you.. 🙂 🙂 well i have tried dis cookie recipe several times now but dey always turn a bit hard after cooling down n r soft within:( i put sugar n a lil water or nut milk instead of agave nectar n i tried a variant wid strawberry jam instead of agave n dried strawberry n cherry n nuts in it.. D taste of all variants is perfect but they turn hard.. What can i do to make them normal crunchy-soft.. I overbaked a cpl of batches but other batches were normally baked..
use 1/2 cup wheat flour and 1/4 cup almond flour. that should keep them more moist. Over baking will definitely make them hard since there is limited oil in these. ovens are different too, so bake them 11 to 12 minutes and see.
also, try this newer recipe instead. you can make changes to that one without much issue. https://www.veganricha.com/2014/02/the-ultimate-chocolate-chip-chunk.html