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: Gluten, 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

  1. Preheat oven to 350 degrees F. 

  2. In a medium bowl, combine flour, baking powder, baking soda, and salt, whisking to combine, then add chocolate chips and toss well.

  3. In a separate large bowl, combine coconut sugar, cane sugar, molasses, oil, and water, whisking until sugar has incorporated into the oil and the mixture is smooth (about 1-2 minutes).

  4. Add dry mixture to wet mixture, then stir until just combined and no more flour is visible.

  5. Line 2 baking sheets with parchment paper. 

  6. Fill the ice cream scooper two-thirds with dough and place the dough onto prepared baking sheets. Repeat with the remaining dough, leaving 1-2 inches of space around each cookie.

  7. Freeze cookies on pans for 30 minutes (it’s ok to leave longer, up to 3-4 hours).  

  8. Remove cookie sheets from the freezer and transfer them to the oven.

  9. Bake until the edges are just starting to turn golden (about 14-17 minutes). 

  10. Place the baking sheet on a cooling rack and sprinkle cookies with flaky salt (if using).

  11. Serve warm with almond or oat milk.

BON APPÉTIT!