Sweet, inviting, and made for sharing, Chocolate Chip Cookies. Whole grain, low-fat Vegan is a vegan, vegetarian American, Vegan snack made with flaxmeal, hot water, and almond milk in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 12 cookies
- Category: Snack
- Cuisine: American, Vegan
Ingredients
- 2 teaspoons flaxmeal
- 1 Tablespoon hot water
- 1 Tablespoon almond milk
- 1/2 tsp vanilla extract
- 1 Tbsp agave/maple syrup
- 1 Tbsp coconut oil (almost melted)
- 1 Tbsp organic canola oil
- 2.5 Tablespoons ground raw sugar (3 Tbsp for sweeter)
- pinch of salt
- 3/4 cup whole wheat flour (or 1/2 cup ww and 1/4 cup almond flour)
- 1/2 teaspoon baking power
- 1/3 cup vegan semi-sweet chocolate chips
Method
- In a bowl, add hot water, almond milk, vanilla, flaxmeal and agave.
- Whisk until well combined.
- Add the oils and raw sugar, salt, whisk for a minute until well combined. Let sit for 2 minutes.
- Whisk again for a few seconds.
- Mix the baking powder in the wheat flour.
- Add the flour and mix with a spoon or hand. you might have to knead it a bit for the oils to combine well with the flour. If the dough is wet, add a few teaspoons more flour.
- Add the chocolate chips, knead to distribute.
- Chill the dough for 15 minutes.
- The dough will feel crumbly, but will come together when pressed and will smooth out a bit with the warmth of the hands. Some cracks are fine.
- Make flat balls. Place on parchment lined baking sheet.
- Bake in preheated 350 degrees F for 13-14 minutes.
- Cool, consume and if possible, leave some for hubbs!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
