My butter loving husband absolutley adores these Vegan Chocolate Chip Cookies. These cookies are a perfect healthy alternative for anyone craving a treat and also needing to lower cholesterol or iodine levels. Additionally, these cookies are for anyone following a Vegan dietary approach.
In a medium sized mixing bowl mix together flour, ground oats, salt and baking soda.
In a seperate bowl beat oil, applesauce, flax seed mixture, sugars and vanilla until well combined.
Beat flour mixture into wet mixture a little at a time on medium speed until just combined.
Stir in chocolate chips and nuts.
Chill uncovered in the refrigerator for 30 mins.
Preheat overn to 375℉. (340℉ for convection ovens)
Drop by rounded soup spoon onto greased cookie sheet. See Note #4 below.
Bake for 10- 12 mins rotating trays halfway through baking. Let cookies cool for 5 mins and then transfer onto a cooling rack to completely cool. Store in an airtight container for 3-4 days or frozen for up to 1 month. See Note #5 below.
*Please use as many organic ingredients as possible. Recipe NotesNote #1- Whole wheat flour may be used in place of all purpose flour. Note #2- Grind rolled oats in a food processor first and then measure. Note #3- Mix together ground flax seed with water and let sit to thicken for at least 10 mins. For those not following a vegan dietary approach but needing to lower iodine 1/3 cup of egg whites may also be used. Note #4- Leave a few inches in between cookies since these are larger cookies and have a tendency of spreading a bit more than regular chocolate chip cookies. Note #5- For soft chocolate chip cookies under bake by about 2 mins or when the center of the cookie still looks gooey. Note #6- The recipe yields approximately 25 larger cookies