CHEWY VEGAN CHOCOLATE CHIP COOKIES

If vegan chocolate chip cookies aren’t your thing. Wait right there. You’re clearly not alive, or you haven’t tried these.

I’ve made a lot of pretty decent cookies over my lifetime, but these are the best. No word of a lie. The best. The chewiest. The tastiest. Everything about them is perfection!

To make these gluten free sub in some oat flour for the all purpose flour. Make sure your cream of tartar and baking soda are also gluten free, along with the sugars, butter and chocolate chips.

If you want to make these extra chocolatey, add in more chocolate chips. Maybe white chocolate? Sub in 3 tbsp cocoa for an equal amount of the flour.

Chill out

These work best if chilled for 30-60 minutes before baking. Chill them down while you make a tea and clean up your kitchen.

cookie Options

These cookies are decadent. I get it. Not trying to advocate that they’ll change your life. But it’s important to note that a healthy diet includes chocolate chip cookies. It means not sacrificing. It means enjoying treats now and then. It means relaxing and trying to add joy with a cookie. And if you need to eat six cookies. Eat six cookies. Sometimes, your body needs to have a cookie. So eat the cookie and enjoy it! And to make you feel better, oats, chia seeds and if you go for some tahini in these - will add omega-3s, fibre and phytoestrogens to your daily nutrition (and guys, phytoestrogens are for you too and will not give you man boobs!).

Okay, looking for a few options to add extra oomph to the cookies? Try these:

1. Substitute ground flax seed for chia seed. This will add slightly higher Omega-3 fatty acids and a slightly different nutritional profile. You can add a combination of the two seeds for variety in fibre and Omega-3s. Due to the phytoestrogens, I find flax seed to be beneficial for my hormones. 2 tbsp a day chewed or ground into a smoothie balance out the effects of estrogen imbalance.

2. Add in some white chocolate chips (yes, there’s vegan white chocolate chips!) and substitute some cocoa for the flour. You’ll get a triple chocolatey treat!

3. Instead of vegan butter, use some peanut butter, almond butter or tahini. I love tahini in cookies because the sweetness of the sugar takes the bitter edge off the tahini. It adds some variety to the fats and keeps the palm oil off the table!

4. Tone down the salt. You can add half the salt and still have a salty caramel taste to these cookies.

5. Want to make them crispier? Take out the brown sugar and go for all the sweetness from cane sugar alone. Turn down the heat to 310-315F. Let them sit a little longer on the tray before transferring to a cooling rack.

Make sure your cookies aren’t stolen from the pups! Chocolate and doggies, don’t mix!

🚫🍫 for 🐶

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INGREDIENTS & DIRECTIONS

Estimated time: 60 minutes

Effort/Skill: Easy

Bake at: 325F for 16-20 minutes

Makes: 20-24 cookies

Creamy Ingredients

• 3/4 cup vegan butter

• 1/2 cup brown sugar (coconut sugar)

• 1/2 cup organic cane sugar

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 1/4 tsp salt

• 1 tbsp chia seeds

• 2 tbsp oat milk (or your favourite plant based milk)

Dry Ingredients

• 1 cup oat flour

• 1 cup all purpose flour (or double the oat flour)

• 1 tsp cream of tartar

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 package of vegan chocolate chips

Directions

1. Preheat oven to 325F

2. In a small dish, add the chia seeds to oat milk. Set aside until the seeds begin to gel.

3. In a medium sized bowl, blend the sugar, butter, vanilla, salt together.

4. Add in the chia seeds and blend lightly.

5. Stir dry ingredients together in a separate bowl.

6. Add the dry ingredients gradually to the creamy mixture.

7. Stir well with a wooden spoon or spatula.

8. Once the cookie dough is well mixed, add the chocolate chips and stir.

9. Cover and place the dough in the fridge for 30-60 minutes.

10. Once the dough has set and chilled to being slightly firm, cover a baking sheet with parchment paper.

11. Roll the dough into 3cm balls and place on the sheet with 5cm on either side of each.

12. Bake in a 325F oven for 15-20 minutes. Once the edges start to brown, pull them out and let them chill on the counter.

13. Transfer the cookies to a cooling rack until they’re not too hot and you can gobble them up!

14. Enjoy with your favourite plant based milk or a hot cup of tea or cocoa.