This recipe creates the perfect chocolate chip cookie that tastes just like the ones in your elementary school lunch. Except, instead of ingredients that are terrible for you, these are packed with nothing but goodness. Go ahead, have 3 or 4...
So this is one of those things that we missed terribly when we went vegan. Sure, you can find tons of recipes for unhealthy vegan chocolate chip cookies, but finding one without oil and refined sugars is pretty darn tough.
Eventually after months of feeling bad about eating way too many not-so-good-for-you cookies, we went to the drawing board and tweaked recipes until we created this one. It's the holy grail of Whole Foods Plant Based Cookies. Who says it has to be a restrictive diet? You'll never guess that these are healthy for you.
Give them a try and let us know what you think! Don't forget to try some other popular recipes we've created, such as this Chocolate Chip Cookie Pie and these Coconut Goji Berry Lunchbox Granola Bars, perfect for work and school lunches and they also work well to satisfy the sweet tooth!
Makes about 12-14 cookies.
Total Preparation time: 15 minutes.
1 mashed banana (about 1/3 cup)
1/3 cup almond butter (or nut butter of choice)
1/2 cup coconut sugar
1 tbsp ground flax (can sub chia)
2 tsp vanilla
1 1/2 cup oat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup vegan chocolate chips
• Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking sheet.
• Mix together the mashed banana, almond butter, sugar and flax seeds.
• Add in the flour, baking soda and salt. Mix well.
• Drop spoonfuls of batter onto the baking sheet and flatten. The cookies don't spread very much in the oven.
• Bake for 8 minutes. If you want a crispier cookie, bake for 10 minutes watching closely.
• Remove from oven and let cool on a cooling rack.
• Keep in an airtight container at room temperature for up to 10 days - if they last that long.