Chef Joeys Vegan Chocolate Chip Cookies Recipes

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CHEF JOEY'S VEGAN CHOCOLATE CHIP COOKIES



Chef Joey's Vegan Chocolate Chip Cookies image

Don't you just hate it when you come across a great cookie recipe and the instructions are lacking? I sure do. This recipe was one of those. Not to be discouraged, I made these and now can impart what I learned. These cookies are very chewy. Make sure you flatten them to about 1/4" as they don't really spread, but they do rise. Their flavor is very mild even with the chips, nuts and seed additions. The batter is very stiff. I have a little tablespoon measure made by chip clip that has a rubber bottom so I can pop the batter out without it sticking. These cookies would be great dunkers!

Provided by Chef Joey Z.

Categories     Drop Cookies

Time 32m

Yield 3 dozen, 12 serving(s)

Number Of Ingredients 8

3 cups spelt flour (I used the sprouted spelt)
1 teaspoon baking powder (non-aluminum)
1 cup unsweetened applesauce (I used mango apple)
1/2 cup agave syrup
2 teaspoons vanilla extract
1 cup chocolate chips (you can use unsweetened carob chips too. Mine were Enjoy Life gluten free)
1/4 chopped nuts (I used pecans)
1/4 cup sunflower seeds (I used the salted ones)

Steps:

  • Preheat your oven to 350'F.
  • Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
  • In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
  • In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
  • The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
  • Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
  • Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
  • Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
  • Serve with a nice tall glass of non-dairy milk.
  • Bon Appetit!

Nutrition Facts : Calories 95.1, Fat 5.7, SaturatedFat 2.6, Sodium 32.4, Carbohydrate 11.9, Fiber 1.4, Sugar 7.8, Protein 1.3

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