Vegan Oil-Free Chocolate Chip Cookies
Get ready for the softest Vegan Oil-Free Chocolate Chip Cookies you've ever had. These tasty plant-based cookies are so light and soft that you'd never guess they are completely vegan, gluten-free, and oil-free.
Equipment
Ingredients
- ½ Cup Cashew or Almond Butter
- ½ Cup Date Sugar see notes for subs
- ½ Cup Maple Syrup
- 2 Tablespoons Non-Dairy Milk
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups Finely Ground Oat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Chocolate Chips
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl whisk the nut butter, date sugar, maple syrup, non-dairy milk, ground flaxseeds, and vanilla extract.
- Add in the oat flour, baking soda, and salt. Mix well.
- Fold in the chocolate chips.
- Roll the dough into two-tablespoon sized balls (I used a #40 cookie scoop). Place on the baking pan and use a wet hand to flatten.
- Bake for 10-12 minutes. Let cool slightly and enjoy!
Notes
Subbing for date sugar
I use date sugar in my baking because it is made from fruit. Date sugar is dried dates, ground into a sugar consistency. So it is much healthier than any other sugar.
Date sugar is much different in baking than other sugars - it does not dissolve. So if you would like to use a different sugar, you need to make some changes to the recipe.
Make the following bolded changes to the recipe:
Make the following bolded changes to the recipe:
- ½ Cup Cashew or Almond Butter
- ⅓ Cup Coconut Sugar
- ½ Cup Maple Syrup
- 2 Tablespoons Non-Dairy Milk
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Vanilla Extract
- 2 ½ Cups Finely Ground Oat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Cup Chocolate Chips
Nutrition
Calories: 150kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 101mg | Potassium: 147mg | Fiber: 2g | Sugar: 11g | Vitamin C: 0.002mg | Calcium: 32mg | Iron: 1mg