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Vegan chocolate chip cookies - Dr. Axe

Vegan Chocolate Chip Cookies Recipe


  • Author: Dr. Josh Axe
  • Total Time: 42 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegan

Description

Most chocolate chip recipes require butter and milk, a no-no for vegans. Thankfully this vegan chocolate chip cookies recipe remedies that!


Ingredients

Scale
  • 1 cup nut butter of choice (I recommend chocolate hazelnut butter)
  • ½ cup Bob’s Red Mill Paleo Baking Flour
  • ⅓ cup maple syrup
  • 1 flax egg (1 tablespoon flax + 3 tablespoons water)
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ teaspoon baking powder
  • ½ cup cacao nibs
  • ½ cup dark chocolate chips, minimum 70% cacao
  • Shredded coconut and extra cacao nibs to top

Instructions

  1. Preheat oven to 350 F.
  2. In a food processor, add in chocolate hazelnut butter, Paleo flour blend, maple syrup, flax egg, vanilla extract, sea salt and baking powder.
  3. Blend until well-combined.
  4. Add in the cacao nibs and chocolate chips, and pulse 6-8 times or until they are well-dispersed.
  5. Chill dough for 20 minutes.
  6. Scoop a tablespoon of the dough, shape into cookies and place on baking sheet lined with parchment paper.
  7. Top with shredded coconut and cacao nibs.
  8. Bake for 12 minutes.

Notes

  • This recipe uses chocolate hazelnut butter, but you can use any nut butter of your choosing, such as almond butter.
  • If you aren’t vegan, you can use an egg in place of the flax egg.
  • The shredded coconut and extra nibs are optional.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 2 cookies
  • Calories: 289
  • Sugar: 10.8g
  • Sodium: 104mg
  • Fat: 19.9g
  • Saturated Fat: 5.5g
  • Unsaturated Fat: 14.4g
  • Trans Fat: 0g
  • Carbohydrates: 23.5g
  • Fiber: 4.5g
  • Protein: 6g
  • Cholesterol: 1mg

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