Chocolate Chip Cookies

I have long been on the search for a chocolate chip cookie that is sugar free and vegan and all that, but actually tastes like a chocolate chip cookie. I've moved through a couple of recipes, but haven't made them often because they contain expensive or unusual ingredients, and even then didn't quite have the chocolate chip cookie experience.

The hardest thing is obviously the chocolate chips. Having recently purchased a significant amount of chocolate chips to try, I am enjoying all of the chocolate chip recipes. This recipe is simple, delicious, vegan, whole foods, refined sugar free, nut free, and has totally normal ingredients.

The cookie thickness depends on whether you make a ball of dough and put it on the sheet as is, or make the ball and then smash it flat a little. If you smash it, the cookie will be somewhat of the thin, crispy experience. Up to you! See pictures below.

Smashed flat ish

Left in a ball

 Chocolate Chip Cookies

Plant Powered Kitchen

1 C whole-wheat flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup coconut sugar
1⁄4 tsp salt
1⁄3 cup maple syrup
1⁄4 tsp blackstrap molasses (optional, or use more maple syrup)
1 – 1 1⁄2 tsp vanilla
1⁄4 cup melted coconut oil
1⁄3 cup chocolate chips

1. Preheat oven to 350°F. 

2. In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. 

3. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. If you refrigerate your maple syrup you'll want to add the wet ingredients to the dry fairly quickly so the coconut oil doesn't harden. 

4. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little (if you want a thinner, crispier cookie--see above). Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 8-10 large cookies.