| CLASSIC CHOCOLATE CHIP COOKIES |
Everyone needs a classic chocolate chip recipe and this one is an updated (veganized) version of my grandmas! With some additional tweaks to improve the nutrition slightly, these are still that ooey gooey classic cookie you can't wait to eat hot out of the oven!!
Nutrition tweaks I made:
To make them vegan I used vegan butter and replaced eggs with flax meal. Flax is packed with omega 3's, fiber, and has zero cholesterol.
While I did use some organic cane sugar I replaced the brown sugar with coconut sugar. While calorie to calorie the sugars are similar coconut sugar is unrefined and has more vitamins and minerals left present in the final product.
In place of all flour, I added in just a touch of vital wheat gluten. This lowers the overall carbs and increases the protein.
Recipe makes 10 cookies
Macros per cookie:
221 cals - 13g fat - 21g carbs - 5g protein
Ingredients:
1/2 cup vegan butter, room temperature
1/4 cup organic cane sugar
1/4 cup coconut sugar
1/4 cup flax meal + 1/4 cup water
1 tsp vanilla extract
1 cup all purpose flour
1/4 cup vital wheat gluten (can sub more AP flour)
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (affiliate/discount link)
Recipe:
Preheat the oven to 350 F and line a baking tray with parchment paper. Set aside.
Add flax meal and 1/4 cup water to a small bowl, stir and set in the fridge, 5-10 minutes or until gelled.
*Usually to make flax "eggs" you would add more water to the flax meal, however I have found with this recipe the thicker the flax mixture the better so I went with a 1:1 ratio.*
Slice the butter in to a few pieces and add to a mixing bowl. Using a stand or hand mixer, whip the butter until smooth.
Add in cane sugar and coconut sugar and cream together.
Add the flax "egg" to the butter/sugar mixture and using a spoon gently stir through.
Add in flour, vital wheat gluten, baking soda, and salt.
Fold until you have a nice cookie dough texture, you may need to get in there with your hands!
Fold in the chocolate chips.
Roll dough into 10 cookie balls and press them down onto the prepared baking tray.
Bake for 8-10 minutes or until golden around the edges.
Allow to cool *slightly* before digging in.
Enjoy!
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