Nothing says Christmas like chocolate chip cookies, I hear it's one of Santa's favorites! So why not help the big man and yourself to a healthier version, by making whole food plant based Chocolate Chip Cookies this year. These cookies are soft-baked, but they are not cake-like at all (as lower-fat cookies tend to be). Almond butter is the perfect secret ingredient. It gives the cookies great texture while providing a yummy flavor people won’t quite be able to put their finger on.
Chocolate Chip Cookies
READY IN: 25 MINUTES
MAKES 24 COOKIES
⅓ cup unsweetened applesauce
⅓ cup almond butter
½ cup dry sweetener*
1 tablespoon ground flaxseeds
2 teaspoons pure vanilla extract
1⅓ cups oat flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup sorghum flour, or whole wheat pastry flour
½ cup grain-sweetened chocolate chips
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpat baking mats.
In a large bowl, use a strong fork to beat together the applesauce, almond butter, *dry sweetener, and flaxseeds. Once relatively smooth, mix in the vanilla. *Note: Dry sweetener means any non-liquid sugar that is not made with animal byproducts (table sugar in America often is). You can use vegan cane sugar, date sugar, and maple sugar.)
Add in the oat flour, baking soda, and salt and mix well.
Add the sorghum flour and chocolate chips and mix well.
Drop spoonfuls of batter onto the prepared baking sheets in about 1½-tablespoon scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking).
Bake for 8 to 10 minutes. The longer you bake them, the crispier they will be.
Remove the cookies from the oven and let them cool on the sheets for 5 minutes, and then transfer to a cooling rack to cool completely.
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