Easy, quick, and nourishing vegan chocolate chip cookies for a pre-workout snack or an afternoon coffee break.
A few days ago, I came across a chocolate chip cookie recipe that the writer promised was nutritious and healthy. What can I say? I wasn't convinced.
It had loads of white sugar, white flour, a ridiculous amount of chocolate, and coconut oil. I'm not sure what the writer was thinking. But it gave me a challenge: make vegan chocolate chip cookies with more nourishing ingredients that were still—and this part matters—sweet and delicious.
These cookies are incredibly easy to make with ingredients you can find at any supermarket. They're soft and tender, and they keep well in a container for several days. They actually get even tastier! With ingredients like these, I'd happily have them for breakfast, too.
Another bonus: each cookie has 170 calories and 6.5 grams of fat, making it a handy little energy snack. Not convinced? Try one with a cup of black coffee an hour before your workout, then get back to me…:-)
Here's the full nutrition breakdown, courtesy of Noam Bachar (an Israeli nutrition consultant and fitness instructor).
Nutrition per cookie (makes 12 cookies)
170 calories, 21 g carbohydrates, 4.6 g protein, 6.5 g fat, 3.5 g fiber, 1 mg iron
There's another wholesome dessert hiding right here.
Healthy Vegan Chocolate Chip Cookies
Ingredients
- 1.5 cups oats ground into flour in a spice grinder
- 1 cup oats left whole, not ground
- 230 g (8.1 oz) applesauce 2 individual containers from a four-pack, about 1/2 cup each
- 2/3 cup finely shredded coconut
- 2 tablespoons silan (date syrup)
- 1/2 cup dark chocolate chips You can add a few vegan white chocolate chips, too, if that's your thing.
- 2 tablespoons ground flaxseed
Instructions
-
In a small bowl, combine the ground flaxseed with a few tablespoons of water. Let soak for 15–20 minutes, until it forms a gel.
-
In another bowl, mix all the remaining cookie ingredients with the flaxseed gel until you have a sticky dough.
-
Preheat the oven to 180°C (350°F).
-
With wet hands, roll the dough into balls about the size of a ping-pong ball. Place them on a baking sheet and flatten each one with the heel of your hand into a cookie shape.
-
Bake for about 15 minutes.
-
Remove from the oven and let cool.
-
Store in an airtight container for up to a week.
