As a lover of biscuits especially cookies (my secret guilty pleasure shhh don’t tell anyone), I wanted to enjoy eating them whilst minimizing disturbing bad health benefits associated with biscuits, fats, sugar etc..
So my search began for vegan healthy cookies, out of the many search results via my good friends Google & Bing I settled on these ten to try. Warning all of these might not be as healthy as I was originally looking for.
Chocolate Covered Katie
[themify_quote]Give me a choice, and I’ll choose chocolate chip cookies over cake or candy any day of the week. Even before I was tall enough to see above the kitchen table, I earned the nickname Cookie Monster because any time there were cookies around, I would be sure to find them![/themify_quote]
[themify_quote]Vegan baking isn’t all that different from traditional baking. By swapping out just a few ingredients and making some minor adjustments, we’ve created vegan chocolate chip cookies that are sweet, chewy and satisfying. In fact, you may find that everyone in your family, not just the vegans, starts asking for these delicious treats[/themify_quote]
Loving It Vegan
What I love about cookies is that they’re so easy and quick to make.
These vegan chocolate cookies bake in 10 minutes! I mean really!
So if you’re in the mood for a batch of cookies there’s really not a lot standing between you and a tray of warm chocolate cookies straight from the oven complete with melting chocolate.
1/2 cup (112g) Vegan Butter
1/2 cup (100g) White Sugar
1/2 cup (100g) Brown Sugar
1 tsp Vanilla Extract
1 cup (125g) All Purpose Flour
2/3 cup (56g) Unsweetened Cocoa Powder
1 tsp Baking Soda
1/4 tsp Salt
1 Tbsp Soy Milk (or other non-dairy milk)
3.5 oz (100g) Vegan Dark Chocolate + more for topping (chopped into small chunks)
Bbc Good Food
[themify_quote]Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made 2 days ahead[/themify_quote]
Lazy Cat Kitchen
[themify_quote]Meanwhile, this recipe is something I baked for you before I left for Krakow and I hope you’ll enjoy these. They are simple chocolate chip vegan cookies which use tahini as the only source of fat. I figured that some of you may be keen on this swap as tahini is certainly more nutrient dense than the traditionally used oil or margarine.[/themify_quote]
[themify_quote]Vegan Double Chocolate Chip Chewy Oatmeal Cookies Recipe (V, GF): an easy recipe for chewy, dense chocolate oatmeal cookies made with cocoa powder and bursting with chocolate flavor and oats. Made with healthy, whole ingredients. Vegan, Gluten-Free, Dairy-Free, Whole Grain.[/themify_quote]
¼ cup melted coconut oil
½ cup unsalted, natural creamy almond butter
¼ cup + 2 tablespoons coconut sugar
¼ cup + 2 tablespoons pure maple syrup
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons warm water, whisked together, set for 15 minutes)
1 teaspoon pure vanilla extract
2 cups gluten free rolled oats
½ cup gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)
¼ cup + 1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan chocolate chips
2-3 tablespoons vegan chocolate chips
This cookie isn’t genius for being a vegan chocolate chip cookie or despite being one. It rests entirely on its own merits: its soft-bellied, chewy, caramelly crisp-edged, incidentally vegan merits.
Unlike other veganized recipes, which can be bogged down with odd substitutions and taste like a loose, disappointing approximation of the real thing, Ovenly’s version uses standard ingredients—they simply replace the egg and butter (which are largely made up of fat and water) with oil and water (same). You might be thinking the cookie would lose its richness, but a smart technique makes up for it.
[themify_quote]3 ingredient cookies with NO gluten, grains, dairy, eggs, or added sugar! These moist and fudgy detox cookies come together in a snap! They only require a bowl and spoon to make. And they’re gluten free, vegan and paleo-friendly if you switch the peanut butter for your favorite nut or seed butter![/themify_quote]
Baker By Nature
[themify_quote]Say hello to the most wonderful Vegan Chocolate Chip Cookies ever! They’re thick, chewy, and loaded with gooey chocolate. No one will guess they’re vegan![/themify_quote]
1/2 cup coconut oil, solid (be sure it is not melted at all)
1 and 1/4 cups light brown sugar, packed
2 teaspoons vanilla extract
1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (use vegan chocolate chips if vegan), divided
Flaky sea salt, optional
The Big Mans World
I’m not one to jump on trends, but unicorn fever has hit hard and when making a new no bake bite recipe, I spotted some sprinkles (not to be mistaken with the ones which literally cover my kitchen floor) and saved half the batter and BOOM- a basic no bake cookie dough got a unicorn makeover.
Before the paleo police or super health nuts come after me, I want to preface this- Yes, sprinkles aren’t paleo and technically, sprinkles aren’t considered healthy. However, there is barely two tablespoons in the entire recipe, and if you want to keep it strictly paleo, omit it.
Hope you enjoy making and eating these cookies as much as i did.
featured image by VeganBaking.net