Healthy Chocolate Chip Cookies
So many of you know that I’ve decided to go vegan recently. It’s a choice I’m happy to talk about, if anyone wants to know the “why” of it all, and for those that don’t – I’ll leave it at that.
And don’t worry, all those lovely recipes you see on the right of this page will stay up. I know you guys love them, and I promise not to try and turn you all vegan (at least, not yet…mwahahaha).
In the meantime, as I’ve been un-animal-ing (so just made that up) our kitchen, I’ve been trying some really great recipes! And this one, I just had to share. It’s insane how good these are, and well, I’m just shocked. For lack of a better work, shocked.
Instead of gooey buttery goodness, the beautiful golden yellow comes from a source of plant protein and fiber that most of us equate with hummus. Who knew, right? I know it seems scary, but I’m telling you, they’re delicious.
I’m not sure who the genius is that thought of this*, but heaven bless them. My kids still have chocolate chip cookies.
Anyhoo, here goes. Trust me, your kids will gobble these up. And you’ll actually feel OK about letting them!
Ingredients:
1/2 cup gluten-free rolled oats (you may use regular rolled oats, but it’s always nice to go gluten-free when you can!)
1 15-ounce can Eden Organic garbanzo beans, drained and rinsed and patted dry
2 TBSP applesauce
1-1/2 TBSP coconut oil
1/2 TBSP vanilla
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp baking powder
1/3 cup coconut palm sugar (Coconut Crystals- Whole Foods sells it)
5-8 packets NuNaturals Stevia (Start with 5 and move up from there. Amazingly, there is no after-taste!)
1/2 cup vegan chocolate chips
Directions:
1. Preheat oven to 350 degrees and grease a cookie sheet. In a food processor, process oats, garbanzo beans, applesauce, coconut oil, vanilla, baking soda, salt, baking powder, coconut sugar, and Stevia until completely smooth.
2. In a medium bowl, combine batter and chocolate chips. Scoop dough onto the cookie sheet. The cookies won’t spread like cookies make with butter, so if you’d like to pat them down or fully shape them, you can. Bake for 13 to 15 minutes. Let cool for 10 minutes before removing from cookie sheet.
Makes 24 cookies.
Yep, that’s it. The only ingredient most people don’t have is the palm sugar. I highly recommend picking some up. It’s got a lower glycemic index than sugar, plus it has amino acids and vitamins! Triple win!
*If you do know who this genius is, please send me the info so I can give them credit!
Author: Sarah