Here I sit, amid the Covid-19 pandemic, with lots of spare time at home and a deep desire to be more productive than should be necessary of anyone on house-arrest. In a recent post on Instagram, my good friend Joyce challenged me to a healthy cookie contest, so this is in answer to that challenge. Perhaps we can turn this up a notch and inspire you to share your healthy cookie recipe? Without further ado, I present these dairy-free, gluten-free, vegan chocolate chip cookies made with Seedy Nutty. Enjoy these fantastic cookies for breakfast, mid-afternoon, and after-dinner treat!
How to Make Vegan Chocolate Chip Cookies
Step One: Get Seedy Nutty
Order Seedy Nutty from Waxing Kara online. When you buy Seedy Nutty you get an amazing snack treat and you’re helping at-risk youth in an underserved community in Baltimore.
Step Two: Gather your Ingredients
Preheat the oven to 350F and gather your ingredients. You will need gluten-free flour, coconut sugar, cinnamon, baking soda, kosher salt ground flaxseeds, warm water, coconut oil, your favorite Nut Milk, date syrup, or (if you don’t have that molasses will work great with this recipe), vanilla extract, gluten-free old-fashioned oats, seedy nutty original flavor, vegan chocolate chips
Step Three: Make flax eggs
This replaces one egg. Combine one tablespoon of ground flax seeds and three tablespoons of warm water. Whisk the mixture together and refrigerate. Remove from the refrigerator and whisk for another minute or so. When the mixture becomes gelatinous, you’re all done.
Step Four: Make the Batter
Measure and mix and the dry ingredients together. Measure and mix the wet ingredients together, sift the dry ingredients into the wet ingredients.
Step Five: Finish the cookie dough
Fold the chunky ingredients into the batter and in drop-cookie style measure out one tablespoon of cookie dough leaving 2 inches in-between.
Play with this Vegan Chocolate Chip Cookie recipe
Maybe you aren’t interested in gluten-free living? Use flour with gluten. If you aren’t vegan, it’s easy enough to use whole milk and butter in place of the nut milk and the coconut oil. A farm-fresh egg replaces the one we made of flax. Honey can replace the coconut sugar and the date syrup. Whatever you wish, this recipe has the bones and it’s very forgiving. I have added unsweetened toasted coconut flakes to a recent batch and it added a nice texture and flavor.
These cookies store well in the freezer. They have come in handy each night after dinner and mostly guilt-free.
If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!
Vegan Chocolate Chip Cookies
- 1 c Gluten-Free flour
- 1/2 c Coconut sugar
- 1 tsp Ground cinnamon
- 1 tsp Baking soda
- 1 tsp Kosher salt
- 1 tbsp Ground flax seeds
- 3 tbsp Warm water
- 1/2 c Coconut oil
- 1/2 c Almond milk
- 1 tbsp Date syrup
- 2 tsp Vanilla extract
- 1 c Gluten Free old-fashioned oats
- 1 c Seedy Nutty
- 1/2 c Vegan chocolate chips
- 1/4 c Craisins
- Preheat the oven to 350 degrees F
- Mix the flax egg with warm water, whisk and refrigerate
- Mix all of the dry intgredients together in a medium bowl
- In a large bowl mix all of the wet ingredients together
- In a medium bowl mix all the remaining "chunky" ingredients together
- remove flax egg from the refrigerator and whisk for one more minute, when fully gelatonous, add to the wet ingredients. Whisk all of the wet ingredients well.
- Sift the dry ingredients into the wet ingredients and fold together well
- Fold the chunky ingredients into the batter
- With a tablespoon, or an ice cream scoop, measure out each cookie making sure to leave 2 inches inbetween the cookie dough
- Bake for 12-15 minutes (cooking time depends on your oven)
- Cool and serve
- These cookies freeze well