I spent last week loading up the pantry with snacks for us to take camping over the weekend. Things that were healthy and nutrient dense, could survive transport and a lot of rattling around, but that were still tasty and satisfying in that I’m-permanently-hungry-and-need-more-food kind of way. Because whether it’s the cold, or the living outdoors, or the combined caloric output of trail running and hiking, there’s something about trips like that, that just leave us both constantly reaching for snacks.
Okay, so maybe chocolate chip cookies aren’t the healthiest snack option. Don’t worry, we had lots of other, super healthy options as well (energy bites anyone?).But let’s be serious: everybody needs a recipe for chocolate chip cookies. Somehow, it has taken me this long to actually come up with one. I think it’s mostly because of my never really being a cookie fan, and because most of the time, I tend to make things a little more adventurous in the kitchen, turning chickpeas into blondies and beetroots into brownies. But sometimes simple is better. And after all this time of requesting, the boy will finally have is beloved chocolate chip cookies that he asks me for nearly every other week. He was spoiled with his mom’s incredible recipes, and while I don’t think mine are as good as hers, they still meet all the requirements of a chocolate chip cookie that is vegan and (mostly) healthy. I don’t think he even knew they were healthy though because honestly; they didn’t make it on the trip. I made them three days before we left and he had them gone by the time we packed up everything to go. I call that chocolate chip cookie success. I’ll take it.
Vegan Chocolate Chip Cookies
Vegan chocolate chip cookies that contain no refined sugar and are made healthier with the use of coconut oil and whole wheat flour.
- 8 dates, soaked and drained
- 1/4 cup + 2 tbsp coconut oil
- 1 tsp vanilla
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 1/2 cup white flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp water
- 1/3 cup chocolate chips
- Add melted coconut oil, dates, vanilla, maple syrup and almond butter to a blender or food processor and pulse until dates are pureed and the mixture is smooth.
- Add white flour, whole wheat flour, baking powder, baking soda and water to the blender or food processor and blend, scraping often, until mixture starts to turn crumbly and then form into dough. I did this in a food processor with a dough attachment, but if you would rather do it by hand, combine the flour ingredients in a medium size bowl and stir to incorporate. Add the coconut oil mixture from the food processor and stir until a dough forms, using your hands as necessary, or an electric hand held mixture if you prefer.
- When the dough as formed, remove from the food processor (if using), and stir in the chocolate chips.
- Scoop onto a baking tray in tablespoon size amounts, and flatten with the back of a spoon.
- Bake in the oven, preheated to 375 degrees Fahrenheit, for 12-15 minutes depending on how crunchy you like your cookies.
- Remove from the oven and cool on a rack.
- Store leftovers in an airtight container.
In a cookie mood? Want more recipes to get your healthy cookie fix? Try these!
- Raw Superfood Cookies
- Crunchy Oatmeal Cookies
- Mocha Chocolate Chunk Christmas Cookies
- Cinnamon Raisin Breakfast Cookies