Soft, chewy and chocolatey, no one will ever know that these Vegan Chocolate Chip Cookies are dairy-free. If you’re looking for a gluten-free version, just substitute millet flour for the whole wheat and all-purpose flours.
1/4 cup avocado oil, melted
1/3 cup unsweetened almond milk, room temperature
1 tsp vanilla extract
1/4 tsp salt
1 cup coconut sugar
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1/2 cup vegan dark chocolate chips
- In a large bowl, whisk together the avocado oil, almond milk, vanilla, and salt. Stir in the coconut sugar.
- In a medium bowl, add the flours and baking soda, and stir to combine. Gradually add the flour mixture to the liquid mixture. Fold in the chocolate chips. Chill the cookie dough, covered with plastic wrap, for 30 minutes.
- Preheat the oven to 350° and line a baking sheet with parchment paper. Drop the cookie dough by tablespoonfuls onto the prepared baking sheet about 2 inches apart. Bake for 9 to 12 minutes, or until the edges are golden. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
- 1 cookie
Saturated Fat: 1g
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Date Last Reviewed: June 10, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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