Vegan Chocolate Chip Cookies [Oil Free]
User Reviews
5
Vegan Chocolate Chip Cookies [Oil Free]
Description
The Vegan Chocolate Chip Cookies use oat flour as the dry base with baking powder and sea salt for leavening and seasoning. Wet ingredients include soy milk, maple syrup, unsweetened applesauce, and vanilla extract, which combine to produce a thick yet slightly runny batter. The inclusion of applesauce replaces oil, contributing moisture and binding properties.
The dark chocolate chips fold in last, adding pockets of sweetness and texture. Baked at 350°F (176°C) for about 10 minutes, the cookies are soft when removed from the oven and benefit from a cooling period to firm up before handling. The result is a tender cookie with a gentle crumb and melting chocolate chips, well suited for a vegan, oil-free diet.
Portioning with a cookie scoop creates uniform cookies that bake evenly on a parchment-lined sheet. The recipe makes approximately 20 cookies. Due to their moist and soft nature, the cookies maintain best quality when consumed within a couple of days or stored carefully in the refrigerator or freezer for longer freshness.
Use a kitchen scale or spoon and level method when measuring oat flour for accuracy.Make sure baking powder is fresh to ensure proper rise.Allow cookies to cool 10 minutes after baking to firm up properly before transferring.Store at room temperature for 1-2 days or refrigerate/freezer for longer storage up to 5 days or 3 months, respectively.
Ingredients
Dry Ingredients
- 180 grams oat flour approx. 1.5 cups, gluten free if preferred
- 1.5 teaspoon baking powder
- ¼ teaspoon salt sea salt
Wet Ingredients
- ⅓ cup soy milk
- ⅓ cup maple syrup
- ¼ cup applesauce unsweetened
- 1 teaspoon vanilla extract pure
Optional Fill In (But Recommended)
- ⅓ cup dark chocolate chips
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
- Weighing oat flour ensures accurate measurement to avoid dry cookies.
- Use fresh baking powder (less than 6 months opened) for proper leavening.
- Let cookies cool 10 minutes post-baking to allow them to firm up and set texture.
- Cookies keep best consumed within 1-2 days but refrigerate up to 5 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Cookies
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54cal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 65mg | 3% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
