Recipe – Chocolate Chip Cookies (Vegan, Whole Wheat)

I never baked a cookie in my life, until I turned 40.  Growing up, my mom was always working, and being Greek, baking chocolate chip cookies with her 3 kids wasn’t in the realm of likelihood.  But secretly, I’ve always dreamed of standing at my mother’s apron strings, begging to lick the wooden spoon of it’s delicious batter, hoping for the stray chocolate chip.

Having 3 kids of my own allows me to play out these never experienced fantasies.  One night we were determined to make chocolate chip cookies. My friend sent over this recipe she had found for my son who has dairy, egg, and nut allergies. They were incredibly delicious, and just what I imagined they should taste like, even being vegan and whole wheat.

Makes 12-15 cookies

What You’ll Need

whole wheat pastry flour, 2 cups

brown sugar, 1 cup, I used extra dark

chocolate chips, vegan, 1 cup

coconut oil, ½ cup, solid at room temp

coconut milk, ¼ cup, I used vanilla flavored

vanilla extract, 1 tablespoon

baking soda, 1 teaspoon

baking powder, 1 teaspoon

sea salt, ½ teaspoon

To Prepare

  1. Pre-heat the oven to 350 degrees.
  2. Mix  together the coconut oil & brown sugar.  I used a potato masher.  Then add the coconut milk & vanilla.
  3. In a separate bowl mix the flour, baking soda, baking powder and salt.
  4. Combine the wet & dry ingredients and mix by hand.  Then fold in the chocolate chips. the mixture should resemble crumbled brownies.  If it seems dry add a splash of coconut milk.
  5. Roll into tablespoon sized balls & place them on a parchment lined cookie sheet. Flatten them out a bit with your palm. It’s ok if the dough is a little “crumbly”.
  6. Bake for 10 – 15 minutes, cool on a rack and eat.

Bon Appetit!