This is a recipe that we’ve been using for about a year now, and we’ve made these cookies at least every other week since. These vegan chocolate chip cookies are so delicious, and they’re made from only whole food, plant-based ingredients, which is why we love them so much!
We love these so much that we actually included several batches of these in our pre-birth food prep (the food prep we did for the weeks after Elijah was born, since we knew we wouldn’t have any time to cook in those weeks). And I vividly remember annihilating about 8 of these cookies a few hours after giving birth. I was so hungry! Of course, cookies aren’t a meal, but when being so exhausted and not wanting to waste any minute of potential sleep, they were the perfect solution.
These cookies are
Made from whole food ingredients
Full of nutrients
Rich in complex carbs, healthy fats, and fibre
I recommend making a large amount of these (possibly 2x or 3x the recipe below), and freezing part of them, so you can enjoy them for more than just one week. Unless you have a large family, then you’ll need that amount for sure!
- 375 gr whole grain wheat flour (or oat flour – cookies will rise a little less when you use oat flour)
- 440 gr dates, pitted
- 3 tbsp chia seeds or broken flax seed mixed with about 9 tbsp of soy milk or water
- 160 gr almond or peanut butter (100% almonds/peanuts)
- 200 gr vegan chocolate, I used sugar free chocolate from ‘SoFree’
- 16 gr baking powder
- 1 pinch of salt
- Preheat the oven at 200 degrees Celsius. Cover your tray with baking paper.
- Put the dates in your food processor and blend until there are no more pieces. The dates will likely stick together and might form a ball that starts rolling around your food processor. When that happens, this step is done.
- Add the nut butter and soaked seeds, and blend again to mix these with the dates.
- Mix the flour, baking powder and salt together in a separate bowl, then add this to your mixture and blend until a cookie dough forms. Is the dough too dry? Add a splash of soy milk or water and blend again.
- Take out the dough and knead to make sure everything is combined well. Cut your chocolate into chips, add these to the dough, and knead again until well combined.
- Make about 12 large to 18 smaller (flattened) cookies from the dough and bake for about 15 minutes. Keep a close watch, the cookies should be tan and slightly crispy.
- Let the cookies cool down a bit and optionally dip them in a glass of soy milk when you eat them. Store for up to a week in the fridge. Freeze them if you want to save them longer. Enjoy!