Insane Chocolate Chip Cookies
Yumm! Pour a tall glass of ice cold rice milk and dig in!
This is an original recipe of mine – one of those gambles that turned out to be a winner. My intention was to create a vegan chocolate chip cookie for the kids – I certainly enjoyed chocolate chip cookies when I was a kid (of course they were filled with dairy, eggs, refined sugar and refined flour) so this recipe serves as a healthy, nutrient-dense alternative to traditional cookies. (Don’t worry, you aren’t sacrificing any taste by omitting the dairy, eggs and refined stuff – these actually taste much better.)
There’s Andrew, my number one cookie shaper. Many of my favorite childhood memories are centered around the kitchen, so I love it when my kids get involved in the baking proccess. (Chloe is yelling for more cookie dough in the background!)
Here’s what you need:
· 1 ½ cup old fashion oats
· 1 cup Di’s Super Flour
* •1/3 cup Oat Flour
· ¾ teaspoon baking soda
· ¼ teaspoon salt
* •½ cup Earth Balance Butter
* •½ cup Apple Butter
· ¾ cup Sucanat
* •1 Flax Egg
· 1 ½ Tablespoons rice milk
· 2 ½ teaspoons vanilla
· 1/8 teaspoon almond extract
* •10 oz bag Enjoy Life Dairy Free Chocolate Chips
· ½ cup chopped walnuts
- Preheat the oven to 325 degrees. Grease a cookie sheet – I like to use a dab of coconut oil, cooking spray also works.
- Grind the oats in a food processor – I like to leave the oats partially intact and not too powdery, this gives the cookies more substance. Place the ground oats, flour, baking soda and salt in a bowl and mix.
- In another bowl beat the earth butter (best if this is room temp), then add the apple butter (this also should be room temp). Add the Sucanat and beat until fluffy. Add the flax egg, rice milk, vanilla and almond extract.
- Stir in the dry ingredients. Add the chocolate chips and walnuts.
- Place the dough in rounded lumps on the baking sheet and bake for 12-17 minutes.
Did you try this recipe? Let me know how you liked it below…
