Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies are cleaner and easier to bake than traditional chocolate chip cookies with eggs.
Somehow these cookies seem less messy and cleaner (no egg shells and no need to think about the microbiological contaminates of raw egg). When looking at both options for recipes (vegan cookies or cookies with eggs), I’ll make the vegan chocolate chip cookies. I feel eating vegan is more humane. And better for the environment because I’m not using eggs that might have come from an industrial chicken farm - the kind of farms that have a history of environmental contamination and questionable food handling practices. I prefer the easier clean up of vegan cookie batter and I really like that the whole family can eat the raw cookie dough with no fear of getting sick (raw eggs are famous for making people sick).
Because it is easier to mix up vegan cookie dough, I find myself making cookies more often which everyone in the house loves as a result. Additionally in our experimental in house research we think the vegan chocolate chip cookies are more of a crispy recipe (when all baking factors are the same) and have a better flavor. They definitely are a wonderful side to a cup of black tea.
This vegan recipe is also gluten free - 2 Big Wins. I have noticed these cookies digest better without the dairy and seem to have a higher protein and fiber result from the almond flour. It really is a situation where you can get your cookies and eat them too! Ha - bad joke.
You’ll never miss the gluten, dairy or eggs in this recipe. It is a case where you can bake healthy and eat healthy cookies that even a picky eater in the house will love.
Vegan Chocolate Chip Cookie Recipe:
In a bowl place these ingredients:
2 cups rolled oats
1 ½ cups almond flour
1 cups dark brown sugar
1 tsp of vanilla flour
½ tsp salt
1 tbs cinnamon
1 cup organic virgin coconut oil
Pour over all ingredients in the bowl:
1 tbs baking soda dissolved in ¼cup boiling water
1 ½ cups Couverture chocolate
Use your hands to mix all ingredients thoroughly. Squish and squeeze everything to a paste.
Spoon onto parchment paper on a baking sheet.
Bake 350F for 12 min
And here’s the hardest part: WAIT FOR THE COOKIES TO COOL, then enjoy (we eat them hot in our house - there’s usually none left to cool).
2 1/2 dozen cookies approx.