Easy healthy chocolate chip cookies are made with wholemeal spelt flour, oats, flax seeds, unsweetened apple sauce, coconut oil and unrefined mascobado raw cane sugar.
Course
Baking
Category
vegan
Prep Time15minutes
Cook Time18minutes
Total Time33minutes
Servings24cookies
Calories98kcal
AutorElle
Ingredients
2cupswhole grain spelt flour(240 g)
3/4cupfine cut oats(75 g)
2tablespoonsground flax seeds
1teaspoonbaking soda
1/2teaspoonsea salt
1tablespoonchia seeds + 3 tablespoons luke warm water(or 1 large egg)
2/3cupsoft brown sugar(I recommend GEPA organic raw cane sugar Mascobado) (100 g)
100gorganic virgin coconut oil,a little softer than room temperature
1/2cupunsweetened apple sauce(150 g)
1teaspoonpure vanilla powder
100gdark chocolate,finely chopped (70% cacao, fine bitter)
Method
Preheat oven to 350°F / 175°C. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, oats, flax seeds, baking soda and salt.
Prepare the chia egg. Place the chia seeds and water in a small bowl and let stand for about 5 minutes (or until it takes on a gel-like texture).
Meanwhile, in a large mixing bowl, beat together the sugar with the coconut oil and apple sauce. Beat in the chia mixture and vanilla. Add the flour mixture and chocolate and continue to mix until JUST combined. Do not over mix! The dough will be quite thick and sticky.
Using a spoon, scoop into 2 1/2 cm balls and arrange on a baking sheet, allowing enough room between each cookie (12 cookies per baking sheet). Press down slightly so the tops are a little flatter.
Bake in the top and bottom third of oven, rotating halfway through, until edges crisp and become golden, about 15-18 minutes.
Remove from oven and transfer to a wire cooling rack. Enjoy!
Once the cookies are fully cooled, store in an airtight container.
Notes
I really like using an organic dark chocolate (Feine Bitter Kuvertüre) for my baking. But feel free to use your favorite chocolate! If you are following a strict vegan diet the chocolate should of course be a certified vegan product.
Of course, I could have flattened these cookies out a little more, but I like small “fat” cookies. ;-) If you decide to make flatter cookies, pay attention to the baking time, as they may be done a minute or two sooner.