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.
Vegan Chocolate Cookies
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
Loosely adapted from The PPK.
Adele says
Do you have to use coffee granules, I’m allergic to coffee but wanna try this 🙁
Shannon @ Yup, it's Vegan says
Hi Adele, you can feel free to just leave them out! Hope you enjoy.
Katie @ Produce on Parade says
Ah! These look great. Get in my belly! I love how puffy they are.
Shannon @ Y-i-v says
Thanks girl :). I must say I’m usually in the chewy cookie camp, but these won me over anyway.
luminousvegans says
This looks delicious! I definitely think you’re onto somethin’ with getting a “taste” from Thanksgiving. I find I crave more sweets and stuff only after I’ve had a little…or sometimes just during certain times of the month 😉
Shannon @ Y-i-v says
Hehe, that could definitely be part of it… =p
Mallory @ Because I Like Chocolate says
Applesauce works wonders in vegan baking, doesn’t it? Love these!
Shannon @ Y-i-v says
Thanks, and it sure does! not sure what would happen with oil-free applesauce cookies… but I’m glad I got to sneak in a few tablespoons 🙂