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.
Tired of making vegan cookies that resemble a hockey puck? Well those days are over with this recipe! This 9-ingredient, heart-healthy chocolate chip cookie recipe makes for soft, chewy, and chocolatey cookies that are loaded with rich flavor, not calories and fat. Each vegan cookie is both dairy and guilt-free, containing just 90 calories per serving. These cookies are a great option if you are looking for a diabetic friendly cookie recipe, as each serving contains just 10 grams of carbs. Another great thing about these cookies is that they're low in saturated fat, containing just 1 gram per serving. These cookies are a great choice if you're looking for a heart-healthy dessert option. These warm, vegan chocolate cookies can be ready in just 45 minutes. Kids and adults are guaranteed to love this recipe and nobody will ever know these cookies are dairy free. In need of a gluten-free chocolate chip cookie recipe? No problem, simply substitute millet flour for whole wheat flour. Most importantly, say hello to your new favorite vegan cookie recipe!
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.