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Vegan Chocolate Chip Cookies | Treats

July 24, 2017

OH MY GOSH. YOU GUYS. So… I came across Oh She Glows on IG after some oily friends had suggested her feed. After watching some recent health documentaries, our family has shifted to a more plant-based diet and I was looking for some good people to follow. First, she has some amazingly delicious recipes on her website and IG. However, SHE HAS AN APP! Not only, is there an app, allowing almost all of her recipes to be right at your fingertips, but you guys, it is GORGEOUS. I mean, by far the most stunning food-based app (or maybe ANY app) I have come across! Be sure to head to the app store and check it out!

I was seriously concerned about switching to a more vegan diet. I use that term SUPER loosely, because we are not at all strict about adhering to any particular diet. Currently, we’re on more of a vegetarian road- but even with that- if we go to a cookout, we’ll eat hot dogs and hamburgers- if there is a birthday at Chick-fil-A, we get the food. We are just trying to be more conscious about what we put in our bodies and have cut out almost all meat, drink almond milk instead of cow’s and use soy butter (the latter two we have been doing for quite awhile).

Anyway… on to the point of this post. The very first vegan baked good I made was the One Bowl Jumbo Chocolate Chunk Cookies from Oh She Glows. I was seriously skeptical. I mean… no butter? no sugar? How could they even hold a candle to my tried and true chocolate chip cookie recipes. And I have tried a lot of chocolate chip cookie recipes.

I’m hear to tell you THEY ARE SO GOOD! I’m on my second batch (yes… in a week… totally guilty). I did make some small tweaks, simply for ease of what was in the pantry, ¬†which I’ll post in my recipe below. My cookies did not get thin like Angela’s, I’m guessing my ingredient switches were why. I also doubled the batch, because, lets be honest, a dozen cookies ain’t enough for this household!

Ingredients:

Wet:

1 c. natural, smooth almond butter

3/4 c. + 2 Tbsp. maple syrup

6 Tbsp. coconut oil, soft but not melted

1 1/2 tsp. vanilla extract

 

Dry:

1 c. rolled oats

3/4 c. oat flour (I just used the rolled oats and processed them into a fine flour in the food processor)

1/2 c. almond flour

1/2 c. arrowroot flour/starch

1/2 tsp. baking soda

1/2 tsp salt

1 1/2 c. dark chocolate chips

 

Directions:

  1. Preheat over to 350 degrees and line two large baking sheet with parchment paper or silicone mats.
  2. In a large bowl, stir together the wet ingredients until well combined.
  3. Stir in dry ingredients until well combined. The “dough” will be oily- this is normal.
  4. Add dark chocolate chips and stir to combine.
  5. Using a large cookie scoop, place mounds of dough (about 2.5 Tbsp) onto cookie sheet approximately 3″ apart.
  6. Bake for 8-10 minutes. Cool the cookies on a baking sheet for 5 minutes. Cookies will be very delicate until they are completely cool.
  7. Gently transfer cookies to a cooling rack and let cool for an additional 5 minutes.

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