A Little Sweetness, A Little Love.
Eating plant-based, it doesn't happen very often, but every now and then I've got to have something sweet. I'm generally not a sweets kind of person, but boy, that craving can get real. And by real, I mean, I've got to have it NOW. It's said that craving sweets actually means you're craving love. Well, if craving love means baking up some of these amazing vegan, chewy, chocolate, cookies, then I'm all in. Plus, it makes everyone around my kitchen pretty happy too.
I found this one bowl recipe on Angela Liddon's fabulous vegan blog called Oh She Glows. I tweaked it just a bit, using some coconut sugar, instead of white, granulated sugar. Coconut sugar is great for all around sugar use, and terrific for baking. It's a little less sweet and it doesn't spike your glucose levels like ordinary granulated sugar does. So, although it's not completely guilt free, shaving off some of the extra sugar makes this healthy recipe even healthier. So grab a bowl and indulge. A little less sugar is great, but you can never have too much love!
One Bowl Vegan Chewy Chocolate Cookies
- 1 TBS flax meal mixed with 3 TBS water
- 1/4 cup virgin coconut oil (not melted)
- 1/4 peanut butter - you can also use almond or sunflower butter
- 1/3 cup brown sugar
- 1/3 cup coconut sugar
- 1 tsp real vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt, fine grain
- 3 TBS aluminum free cocoa powder
- 1 1/2 cups oatmeal, processed into flour
- 1-2 tsp non-dairy milk. I like to use vanilla almond milk to give it a little more vanilla punch
- 1/2 cup dark chocolate chip
- Preheat oven to 350F and line a cookie sheet with parchment paper or waxed paper.
- In a large mixing bowl, mix together flax meal and water. Let stand for a few minutes to let it thicken. After thickened, stir it just a bit.
- Add the rest of the wet ingredients, and mix with a mixer. Beat until smooth and all is incorporated.
- Beat in dry ingredients, adding slowly, a little at a time.
- Add in the chocolate chips. The dough should be moist enough to make balls, but not too sticky. If your dough is dry, add the non-dairy milk. I added 2 tsps which was the perfect amount.
- Shape into balls, they should be the size of ping pong balls. Place them about 2 inches apart. Press each one into a disc shape, reshaping the sides if they crack. They should be about 1/2 inch thick.
- Bake for 12-13 minutes.
- Cool cookies in the pan for 7 minutes. They will break if you move them to soon. After cooling in the pan, transfer them to a cooling rack for another 10 or so minutes.
Now it's time to fill that craving — and enjoy!