Healthy Vegan Chocolate Cookies

This is a healthy vegan chocolate cookies recipe, not as much a chewy cookie but a soft and slightly puffy one, rich in chocolatey flavor. This recipe is also partially whole wheat and lightened up in fat from your classic cookie.

The ingredients list in this cookie recipe is a bit long but all of these things are pantry staples for us, so they’re actually a lot more simple than they seem!

Cookies are a special beast, and while I’m pretty comfortable making 100% whole grain breads, and other baked goods recipes free of refined sugar, and low in fat, I knew I would be setting myself up for failure if I wanted a succulent, healthy vegan chocolate cookie and also those other qualities.

So compromise is the name of the game. I made these with partially whole wheat flour, partially substituted out the refined sugar, and reduced the fat a little bit. I’m glad that I compromised instead of taking it too far, because the result is a decadent chocolate cookie that tastes the same as its predecessor but is {slightly} healthier for you. They’re not chewy cookies – they’re fluffy cookies with a rich, chocolatey, espresso-infused flavor.

I use a combination of coconut oil and vegetable oil (grapeseed, etc.) to get a slightly buttery texture by mimicking the blend of fats found in dairy butter.

These healthy vegan chocolate cookies get their chocolatey flavor from cocoa powder; turn them into double chocolate mode by adding dairy-free chocolate chips! I haven’t tried it yet, but you may be able to make them gluten-free by substituting your favorite gluten-free flour blend for the combination of flours that I used.

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5 from 1 vote

Vegan Chocolate Cookies

Healthier vegan chocolate cookies, made with partially whole wheat flour and less oil, but still with a rich, chocolatey flavor.

Course baked goods, Dessert

Cuisine nut-free, soy-free, vegan, vegetarian

Keyword healthy chocolate cookies, vegan chocolate cookies

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 1 hour 10 minutes

Servings 18 cookies

Calories 114kcal

Author Yup, it's Vegan

Ingredients

Wet ingredients:

• 1/4 cup + 2 tbsp maple syrup
• 1/4 cup sugar (or use coconut sugar)
• 1/4 cup vegetable oil (I used grapeseed oil)
• 2 tbsp refined coconut oil
• 3 tbsp unsweetened applesauce
• 1/4 cup plain, unsweetened non-dairy milk
• 1 and 1/2 tbsp tapioca flour (or cornstarch)
• 1 and 1/2 tbsp instant coffee
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract

Dry ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

• Stir together the dry ingredients in a bowl until incorporated.
• In a separate bowl, with a whisk or fork, vigorously stir together all of the listed wet ingredients (including the tapioca starch, which I realize is dry, but it needs to be mixed in with the wet). Continue whisking/stirring until wet ingredients are completely emulsified and take on a smooth, dark appearance. Add the wet ingredients to the dry and mix to combine everything. Refrigerate the dough for at least 30 minutes. Preheat the oven to 350 degrees Fahrenheit and lightly grease a baking sheet.
• Shape the dough into balls approximately 2 tablespoons in size and line up on the baking sheet. For flatter, slightly chewier cookies like the one pictured below, flatten them down onto the baking sheet at this time. For puffier cookies like the ones pictured above, leave in the ball shape. Bake for 9-12 minutes, or until the edges start to crisp up and the middle feels firm; this will depend on what shape you choose. Let cool for at least 10 minutes before eating.
• These cookies will keep for at least 3 days at room temp in an airtight container (after they cool completely).

Nutrition

Serving: 1cookie | Calories: 114kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g

Loosely adapted from The PPK.