Whole Wheat Chocolate Chip Cookies
Whole Wheat Chocolate Chip Cookies
We all need a chocolate chip cookie with a glass of milk every once in a while, right? These guilt-free chocolate chip cookies are vegan and made with whole wheat flour and olive oil, and go perfectly with homemade almond or oat milk!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Allergens: Wheat
- Servings: 12 cookies
Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 cups vegan chocolate chips
- 2/3 cup coconut sugar (lightly packed)
- 1/4 cup cane sugar
- 2 tablespoons molasses
- 1/2 cup virgin olive oil
- 1/4 cup water
- Maldon flaky sea salt (optional)
Instructions
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Preheat oven to 350 degrees F.
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In medium bowl, combine flour, baking powder, baking soda, and salt, whisking to combine, then add chocolate chips and toss well.
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In separate large bowl, combine coconut sugar, cane sugar, molasses, oil, and water, whisking until sugar has incorporated into oil and mixture is smooth (about 1-2 minutes).
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Add dry mixture to wet mixture, then stir until just combined and no more flour is visible.
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Line 2 baking sheets with parchment paper.
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Fill ice cream scooper two-thirds with dough and place dough onto prepared baking sheets. Repeat with remaining dough, leaving 1-2 inches space around each cookie.
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Freeze cookies on pans for 30 minutes (it’s ok to leave longer, up to 3-4 hours).
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Remove cookie sheets from freezer and transfer to oven.
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Bake until edges are just starting to turn golden (about 14-17 minutes).
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Place baking sheet on cooling rack and sprinkle cookies with flaky salt (if using).
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Serve warm with almond or oat milk.