Vegan Chocolate Chip Cookies [Oil Free]

Name: Vegan Chocolate Chip Cookies [Oil Free]
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20 Cookies
Ingredients: 180 grams oat flour, gluten free if preferred; 1.5 teaspoon baking powder; ¼ teaspoon sea salt; ⅓ cup soy milk; ⅓ cup maple syrup; ¼ cup unsweetened applesauce; 1 teaspoon pure vanilla extract; ⅓ cup dark chocolate chips

User Reviews

5.0

153 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
20 Cookies
Calories
54 kcal
Course
Dessert, Breakfast
Cuisine
American

Vegan Chocolate Chip Cookies [Oil Free]

Talia Shannon

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Just 8 ingredients, and 20 minutes for a delicious + healthy plant based cookie. They're fluffy, soft + addictive!

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Ingredients

Servings

Dry Ingredients

180 grams oat flour, gluten free if preferred approx. 1.5 cups
1.5 teaspoon baking powder
¼ teaspoon sea salt

Wet Ingredients

⅓ cup soy milk
⅓ cup maple syrup
¼ cup unsweetened applesauce
1 teaspoon pure vanilla extract

Optional Fill In (But Recommended)

⅓ cup dark chocolate chips

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Instructions

Preheat the oven to 350℉/176℃ and line a large baking sheet with parchment paper.
Whisk together the 3 dry ingredients in a small bowl and set aside. In a separate, medium bowl, combine the wet ingredients and mix well. Then, add the dry ingredients and chocolate chips to the bowl of wet ingredients, and stir to combine.
Use a cookie scoop or tablespoon to scoop the mixture onto your prepared baking tray to make approx. 20 cookies, leaving space in between each one.
Bake for 10 minutes, then remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack. Enjoy warm, or continue cooling to room temperature and enjoy.

Notes

Best served within 1-2 days, but will keep 2-3 days at room temperature, up to 5 days refrigerated, or frozen for up to 3 months.
Weigh your flour for the most accurate results. Scooping flour from a bag often results in too much flour, producing dry results. If you do not have a kitchen scale, spoon your flour into your measuring cups, and level it off with the back of a knife.
Use ACTIVE baking powder. Once opened for 6+ months in the pantry, baking powder will start to lose its effectiveness.
Your batter will look similar to pancake batter, and that's to be expected. Remember, these are low fat plant based cookies and not your ordinary butter filled variety.
Let your cookies cool for 10 minutes once removed from the oven, before handling. This cool down period will help them firm up and set.

Nutrition Information

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Calories 54cal (3%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 1g (2%) Sodium 65mg (3%) Potassium 53mg (2%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 9IU (0%) Vitamin C 1mg (1%) Calcium 34mg (3%) Iron 1mg (6%)