A cookie so soft, chewy and chocolatey, no one will ever suspect that they’re dairy-free and vegan. Avocado oil, whole wheat flour, and plant-based dark chocolate create a lavishly sweet (but diabetic-friendly) bite. This simple one-bowl recipe comes together in minutes.
Disclaimer: This information is for educational purposes and should not replace professional medical advice.
Vegan cookies can be a healthier choice, but it depends on the ingredients. Recipes that use whole grains, healthy fats like avocado oil, and lower amounts of unrefined sugars are generally more nutritious than their traditional counterparts.
Vegan cookies are made entirely from plant-based ingredients. They use oils, nut butters, or fruit purees instead of butter; plant-based milks like almond or soy milk; and egg substitutes.
Excellent vegan butter substitutes for cookies include melted coconut oil, avocado oil for a neutral flavor, or applesauce for a lower-fat option. The best choice depends on the desired texture of the final cookie.
The healthiest cookies are typically those high in fiber and protein and low in saturated fat and refined sugar. Look for recipes that feature ingredients like oats, whole wheat flour, nuts, and seeds.
Recipe yields 24 servings
In a large bowl, whisk together the avocado oil, almond milk, vanilla, and salt. Stir in the coconut sugar.
In a medium bowl, add the flours and baking soda, and stir to combine. Gradually add the flour mixture to the liquid mixture. Fold in the chocolate chips. Chill the cookie dough, covered with plastic wrap, for 30 minutes.
Preheat the oven to 350° and line a baking sheet with parchment paper. Drop the cookie dough by tablespoonfuls onto the prepared baking sheet about 2 inches apart. Bake for 9 to 12 minutes, or until the edges are golden. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
Replace both flours with 2 cups of a high-quality, 1-to-1 gluten-free baking flour blend that contains xanthan gum.
Melted coconut oil can be used in place of avocado oil for a slightly richer flavor.
For a lower-fat cookie, replace half of the avocado oil with an equal amount of unsweetened applesauce. Note this may result in a cakier texture.
If you do not have whole wheat flour, you can use 2 cups of all-purpose flour, but this will reduce the overall fiber content of the cookies.