Vegan Healthy Cookies Recipe are incredibly chewy and perfectly sweet! They’re made with coconut flour, rolled oats, whole-wheat flour, naturally sweetened from maple syrup and dairy-free. If you’re looking for healthy chocolate chip cookies with no refined sugar, you’re in the right place!
Since discovering this delicious recipe, I now make Vegan Healthy Cookies on a regular basis to keep a sweet-but-healthy dessert on hand. I’m completely obsessed!
THESE COOKIES ARE:
Gooey when warm
These would make the perfect treat to have on hand throughout the week. They also keep well in the freezer for when sweet cravings strike!
Vegan Healthy Cookies Recipe – low-calorie and dairy-free
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.
You can add peanut or almond butter to add more flavour
Note: *Leftover cookies will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
*If you don’t want to use a egg replacer, one chicken egg can be used instead.