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!
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
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, baking powder, baking soda, and salt, whisking to combine, then add chocolate chips and toss well.
- 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).
- Add dry mixture to wet mixture, then stir until just combined and no more flour is visible.
- Line 2 baking sheets with parchment paper.
- 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.
- Freeze cookies on pans for 30 minutes (it’s ok to leave longer, up to 3-4 hours).
- Remove cookie sheets from the freezer and transfer them to the oven.
- Bake until the edges are just starting to turn golden (about 14-17 minutes).
- Place the baking sheet on a cooling rack and sprinkle cookies with flaky salt (if using).
- Serve warm with almond or oat milk.