A quick, easy, and nutritious recipe for vegan chocolate chip cookies—perfect for a pre-workout snack or with your afternoon coffee.
A few days ago, I came across a chocolate chip cookie recipe that, according to the author, was supposed to be nutritious and healthy. What can I tell you? They were anything but healthy.
There were piles of white sugar, white flour, an insane amount of chocolate, and coconut oil. I’m not sure what the author was thinking. But for me, the challenge was on: to bake vegan chocolate chip cookies that are healthy, and just as importantly—delicious and sweet.
These cookies are very easy to make and consist of ingredients easily found in any supermarket. They are soft and chewy, they keep well in a container for several days (they even get tastier), and they are so healthy you can even eat them for breakfast!
Another advantage is that each cookie contains 170 kcal and 6.5g of fat, making it a perfect energy snack. Don't believe me? Have one cookie with a black coffee an hour before your workout, and then let's talk... :-)
A bit more about the values from Noam Bachar - Nutrition Consultant and Fitness Instructor
Nutritional values per unit (Makes 12 units)
170 kcal, 21g carbohydrates, 4.6g protein, 6.5g fat, 3.5g dietary fiber, 1mg iron
Another healthy dessert is hiding right here
Healthy Vegan Chocolate Chip Cookies
Ingredients
- 1.5 cups Oats ground into flour using a spice grinder
- 1 cup Oats whole (not ground)
- 230 g Applesauce = 2 small snack packs. Equivalent to about 1/2 cup
- 2/3 cup Shredded coconut
- 2 tbsp Silan (Date syrup)
- 1/2 cup Dark chocolate chips Can also include some white chocolate chips if you like
- 2 tbsp Ground flaxseed
Instructions
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In a small bowl, soak the ground flaxseed with a few tablespoons of water for 15-20 minutes until a gel-like consistency forms.
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In a larger bowl, mix all the cookie ingredients with the flax gel until a sticky dough forms.
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Preheat the oven to 180°C.
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With wet hands, roll the dough into ping-pong-sized balls. Using the palm of your hand, flatten them on a baking sheet until they are shaped like cookies.
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Bake for about 15 minutes.
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Remove from the oven and let cool.
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Can be stored in an airtight container for up to a week.
