Low-Fat Vegan Chocolate Chip Cookies
These cookies use only a third of the sugar called for in most conventional cookie recipes, and butter is replaced with applesauce and just a smidgen of oil—that’s the magic. From their smooth texture, you’d never think that these cookies are whole grain, made with whole wheat pastry flour. I now make a batch weekly, as mandated by my sons, who think that store-bought cookies, even natural brands, pale beside these.
Makes about 16 to 18 cookies
- 1 cup whole wheat pastry or spelt flour (see gluten-free variation)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup natural granulated sugar
- 2 tablespoons ground flaxseeds, optional
- 1/2 cup applesauce (or a bit more to make a smooth and slightly stiff batter)
- 1 tablespoon safflower oil
- 1 teaspoon vanilla extract
- 3/4 to 1 cup vegan semi-sweet chocolate chips
- 1/4 cup chopped walnuts, optional
Preheat the oven to 350 degrees F.
Combine the first 4 (dry) ingredients plus the optional flaxseeds in a mixing bowl and stir together.
Make a well in the center of the dry ingredients and add the applesauce, oil, and vanilla. Stir together until the wet and dry ingredients are completely mixed.
Stir in the chocolate chips and optional walnuts. Drop the batter onto parchment-lined or nonstick baking sheets in slightly rounded tablespoonfuls. Bake for 10 to 12 minutes, or until the bottoms are just starting to brown lightly. Let stand for a minute or two, then carefully remove with a spatula to a rack or plates to cool.
Gluten-free variation: Simply replace the flour, baking powder, and baking soda with a gluten-free flour mix, like Bob’s Red Mill. Eliminate the baking powder and soda.
- Explore more of VegKitchen’s Vegan Cookies and Bars.