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!
Servings: 12 cookies
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