Chocolate Chip Cookies. Whole grain, low-fat Vegan

Chocolate chip cookies on a work surface with one being held up towards camera

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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!

Prep Time10

Cook Time15

chill time15

Total Time25

Course: Snack

Cuisine: American, Vegan

Keyword: crumbly cookies, low fat, vegan cookies

Servings: cookies

Author: Vegan Richa

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

US Customary - Metric

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

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