Vegan Healthy Cookies Recipe

• Preheat oven to 180 degrees C and line a large baking sheet with parchment paper.
• To a medium mixing bowl, add 2 tbsp coconut oil, 2 tbsp butter (I’m using vegan coconut butter), 1/4 cup maple syrup, 1 tbsp egg replacer, 120 ml oat milk and whisk to combine.

• In a large mixing bowl, add 112 gr coconut flour, 80 gr whole wheat flour, 50 gr rolled oats, 1/2 tsp salt, 1 tsp baking powder,  1 tsp vanilla bean and stir all together.

• Add in 30-50gr chocolate chips and briefly pulse, just to combine.
• Scoop about 1 heaped tablespoon of the dough into your hands and form a ball. Place the dough balls onto your lined baking tray.

• Bake for 15 minutes, or until the edges appear slightly golden brown. Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of sugar at this time – optional).
• Store cookies well sealed at room temperature up to 4-5 days, in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).

So there we have it. A simple vegan healthy cookies recipe that’s chewy, sweet, oaty and chocolatey! I think you’re going to love these vegan chocolate chip cookies as much as we do.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #ruthgeorgiev. Nothing makes me happier than to see your recreations.