These easy vegan chocolate chip cookies contain my favorite baking secret—using applesauce as a substitute for a lot of the fat and sugar used in conventional baked goods. Send them in the lunchbox, or serve with coffee or tea. This makes about 2 dozen smaller cookies or 1 dozen really big cookies. Photos by Evan Atlas.
- 1 ½ cups whole wheat pastry flour
- ½ cup quick-cooking oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup natural granulated sugar (or coconut sugar or date sugar)
- ¼ cup unsweetened cocoa powder
- Generous pinch or cinnamon
- 2 tablespoons ground flaxseeds or chia seeds, optional
- 1 cup applesauce
- 2 tablespoons safflower oil
- 1 teaspoon vanilla extract
- 1 to 1 ¼ cups semi-sweet chocolate chips, preferably cane juice sweetened
- ½ cup finely chopped walnuts
Preheat the oven to 350 degrees F.
Combine the first 7 (dry) ingredient in a mixing bowl plus the optional flaxseeds 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.
Work in the chocolate chips and walnuts. Reserve 2 to 3 tablespoons of the walnuts if you'd like to use them to top the cookiesas shown in the photos.
To make big cookies, scoop the batter up in a lightly oiled ¼ cups round measuring cup. Drop the batter onto lightly oiled or parchment-lined baking sheets and flatten with the bottom of the cup. For smaller cookies, use about 2 tablespoons of the batter to drop onto the sheet, and flatten a bit.
Sprinkle the reserved chopped walnuts evenly over the tops of the cookies.
Bake for 10 to 12 minutes, or until the bottoms are just beginning to turn golden brown. Let stand for a minute or two, then carefully remove with a spatula to plates to cool.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
- Explore more of VegKitchen’s Vegan Cookies and Bars.
Amelia. Saah says
Looks great but how many calories etc
Hi there, thanks for sharing. Are these cookies chewy or crispy
Jalan, these are more of a chewy cookie.
Sorry, Ruth; inadvertent omission. I added it to the ingredients list. Thanks for spotting!
My pleasure, I *always* love your recipes... because they always work out so reliably well. I've bought several of your cookbooks through the many years, & they make great gifts. Thank you for all you do!
I've made this recipe several times as written...delicious! This morning I planned to make another batch, only to find myself without several ingredients. Ultimately, I added 1/2 teaspoon almond extract (I still used the specified vanilla), substituted 1/2 cup raw cocoa nibs for the chocolate chips, and pressed whole almonds into the tops of the cookies. Also delicious! Thanks for all of your good work, Nava!
Amelia, sorry for the delayed response. We're working on getting nutritional data on the recipes.
Catherine Maxey says
These are great. I tried them because I had applesauce i needed to use . They are chewey. I added more cinnamon some instant ccoffee crystals. Left out the nuts for calorie purposes.