A lovely, classic dessert for all to enjoy, no matter your eating preferences or dietary restrictions. These bad boys may not look like your favourite store bought cookies, but I promise, they are SO SO good!
Plus you can really feel good about eating WFPB (whole food plant based) cookies, right? I mean, it’s basically salad! 😉
How do you make vegan chocolate chip cookies?
These cookies are very easy to make. They contain only 9 ingredients, and you’ll be enjoying them in only 20 minutes!
What you’ll need:
- oat flour (I make my own by grinding oats in my Vitamix)
- baking powder
- salt
- soy milk, or plant milk of choice (almond or cashew also work well if not avoiding nuts)
- maple syrup
- apple cider vinegar
- apple sauce
- vanilla
- dark chocolate chips (or semi sweet if not avoiding refined sugar)
Once your batter is ready, scoop the mixture onto a prepared baking sheet using a tablespoon. Then flatten the cookies slightly with the bottom of the spoon before baking as they won’t spread much.
Once baked, remove from the oven, and let them cool for 10 minutes before transferring them to a wire rack to cool completely. You can let them cool to room temperature, or enjoy warm. Either way, they taste GREAT!
And just look at those deliciously, melty, chocolate chips! These were a hit with my entire family and no one could guess that they’re probably the healthiest chocolate chip cookie they’d ever eaten!
Want more healthy-ish cookie recipes? Try these!
- Healthy Vegan Oatmeal Cookies
- Oatmeal Zucchini Cookies
- Easy Healthy Chickpea Cookies
- Allergen Friendly Sweet Potato Cookies
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Ingredients
Dry Ingredients
- 1.5 cups oat flour, gluten free if preferred
- 1.5 tsp baking powder
- 1/4 tsp sea salt
Wet Ingredients
- 1/3 cup soy milk
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a large baking tray with parchment paper.
- Combine the 3 dry ingredients in a large bowl and set aside. In a seperate bowl, combine all the wet ingredients, except the chocoalte chips and mix well. Pour the wet ingredients into the dry and mix until combined, then fold in the chocolate chips.
- Using a tablespoon, scoop the mixture onto your prepared baking tray to make roughly 20 cookies, leaving space in between each one.
- Bake for 10 minutes, then remove from the oven and let cool for 10 minutes before transferring them to a wire rack. Enjoy warm, or let cool to room temperature.
Glad everyone else is getting a fluffy texture because I thought I was going insane. I have made chocolate bread now 3 times but still loving the flavour
Thanks for sharing Tierney! Thrilled you’re enjoying. 🙂
Unbelievably good cookies. Great to have a snack with all healthy ingredients and easy to make.
Can’t wait to try more of your recipes!
Thanks so much for sharing Leila. So glad you enjoyed!
These are my families new favorite! Absolutely delicious and so easy to make.
Thanks for sharing Candace!
The cookies are yummy but am I the only one who has a pancakey /doughy texture. Like even in batter form they aren’t the same texture as classic cookies… did I mess something up?
Hi Katrine, you didn’t mess anything up. 🙂 These are meant to be fluffier then classic cookies. Glad you enjoyed.
So easy to make and simply delicious! I don’t feel guilty eating these! 🙂
Thanks so much for the review Katie. Thrilled you enjoyed. 🙂
Yummy cookies! Like that they weren’t too sweet. I did add slightly less maple syrup than what was called for and used unsweetened Silk cashew milk. Easy and delicious!
Thanks for the review Terri. Glad you enjoyed the cookies. 🙂
These were delicious and easy to make! The only thing I noticed was that the cookies had more of a pancake-like/fluffy texture than that of a cookie. Is that to be expected or did I potentially do something wrong? Either way, they are great. Thanks for sharing this recipe!
I’m so glad you enjoyed the cookies! Yes, these cookies do have a fluffy texture to them. 🙂 Thanks for taking the time to leave a review.
They were soooooo goooood!!😃 its half passed midnight 4 days later, and I’m making another batch for a road trip tomorrow, gotta have healthy snacks available, thank you so much for this great recipe!!😁😁😁💖
Thanks for the follow up and the lovely review Autumn! I’m thrilled you love the cookies so much!
My cookies are in the oven as I type. I’m so excited for them! Even the batter was delicious!😃
Yay! I love the excitement. Enjoy the cookies. 🙂
will simply using coconut flower or all purpose baking flour work the same as oat?
I haven’t tested this recipe with coconut flour but I don’t think it would work. All purpose flour should work well. Enjoy!
Which brand chocolate chips do you use?
Hi Rachna, I used these Everland dark chocolate chips for this recipe. I added a clickable link to the recipe card. I’ve also made these cookies with dairy free semi-sweet chocolate chips if you prefer over dark chocolate. Either way, hope you enjoy these cookies!