Vegan chocolate chip cookies! With chewy, crisp edges and soft centers, these cookies are perfect for any occasion. Made with just 5 ingredients, they’re healthy, gluten free and naturally sweetened!
First of all, happy birthday to my favorite person of all time!!! You’re the best husband I could’ve ever dreamt of and every day with you is a blessing. I love you to pieces.
Because it’s Joe’s birthday and Joe is my personal equivalent of cookie monster (and pie monster, but that’s a post for another day…), we’re celebrating with vegan chocolate chip cookies! On the blog, at least. Pie for his in-real-life birthday, oh and we had cupcakes for his pre-birthday celebration with family. It’s the birthday that never ends! But I never hear any complaining about a surplus of treats. 🙂
These vegan chocolate chip cookies came about when I was thinking back over my first year of blogging. I made chocolate chunk cookies as one of my very first recipes I ever posted, over a year ago. The pictures make me want to die. BUT that’s not the point – it’s the recipe that counts, right?!
Well, while that recipe definitely isn’t bad, it isn’t ideal, for a few reasons. First, it calls for a few ingredients that may not be super common (chickpea and coconut flour), and the texture didn’t remind me of what you may think when I say “chocolate chip cookie.” They’re soft and cake-y, which is still freaking delicious, but I wanted a crisp on the edge, chewy and soft in the center, vegan chocolate chip cookie.
With a few changes to the ingredients, these are even simpler to make, while perfectly sweet and chocolatey.
Vegan healthy cookie SLAY.
I’m sorry I said that.
The first major change I made was the flour for the base of the recipe. A lot of flours work in totally different ways, especially when it comes to flavor and texture. Instead of chickpea and coconut flour, both of which give the soft, cake-like texture, we’re using oat flour in these vegan chocolate chip cookies.
Because we’re using oats, we’re guaranteed a chewy, pick-up-able cookie that has great structure AND flavor. Plus, oats are probably something you already have in your pantry!
To the oat flour, we’re adding date paste. 1 cup gives a super rich sweetness to the cookies and helps everything stick together. You guys loved these breakfast cookies, and the recipe today is similar!
Next is some flax eggs to bind things and give a little bit of texture to the vegan chocolate chip cookies. And of course, tons of nutrition! Finally, a little vanilla extract for that signature chocolate chip cookie flavor.
Before the cookies go into the oven, we need some chocolate. Of course you can use dairy free chocolate chips or chunks. I’ve recently found a brand I am IN LOVE with and will be collaborating with in the coming weeks (keep your eye out for that!). But since I was feeling adventurous when I baked these and hadn’t discovered my newfound beloved chips yet, I made date chocolate chips! Simply chop up some dates finely and roll in cocoa powder. I love the dates as a low fat option, and I like that they’re sweet and chocolatey at the same time, and give more chewy texture!
Your chocolate choice is totally up to your preference. Fold it into the cookie dough or press onto the cookie dough balls, and they’re ready to go!
The best part of these vegan chocolate chip cookies is they only bake for 10 minutes. So, including prep time, you can literally have a hot cookie in about 20 minutes!
These vegan chocolate chip cookies are sweet, studded with chocolate, crisp on the edges, chewy and soft in the middle. The perfect any time cookie!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!