I generally eat a healthful plant-based diet, but when it comes to a special occasion or party, I really look forward to a sweet treat… including lots of chocolate chips!! I am always looking for ways to tweak a recipe to get a little extra nutrition and a little less of the processed junk. This recipe is JUST as delicious (if not better) than your classic “chocolate chip cookie” but with a few healthy swaps and a little extra fiber and protein! Not only is it a boost of nutrients, but it’s a great gluten-free, wheat-free, vegan option for those with any special dietary restrictions. In place of eggs and butter, we use applesauce and almond butter and swap out white flour for gluten-free oats and oat flour! Whip these up and serve for your Fourth of July party!
- 1/2 cup (125 g) almond butter
- 1/4 cup (125 g) unsweetened applesauce
- 1/4 cup (50 g) coconut sugar
- 1 tsp vanilla extract
- 1 cup (200 g) oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp cinnamon
- 1 cup (200 g) rolled oats
- 1/2 cup (75 g) raisins or dried cranberries
- 1 cup (150 g) dark chocolate chips
- (Option to add 1/2 cup walnuts/pecans)
- Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment paper.
- In a large mixing bowl, use a fork to beat the almond butter, applesauce and sweetener. Once smooth, mix in vanilla.
- Add in the oat flour, baking soda, salt, and cinnamon. Mix well and then stir in the oats and raisins. Mix well – the dough will be stiff. Add chocolate chips and continue to mix well.
- Roll the dough into walnut sized balls and place on the prepared baking sheets. Flatten the cookies a bit, so they resemble thick disks (they won’t spread very much while baking).
- Bake 8-10 minutes.
- Remove the cookies and let them cool at least 5-10 minutes. (At this stage, I used a fork to press them down so they were a little flatter, and had the nice presentation of the crosslink fork “lines”). Transfer to a cookie rack and let them cool completely.
- Enjoy with a cold glass of almond milk!
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.