A healthy cookie is somewhat of an oxymoron. Sugar, flour, sugar, oil, more sugar, and it is no surprise why the cookie monster is such an addict. Baking, is a fun lazy day endeavour, especially around the holidays when you are already a little overwhelmed with chaos. The beautiful thing about baking cookies is how easy it is to create vegan varieties of all time favourites, while substituting in somewhat healthier ingredients.
Super Soft Bakery Steeze Vegan Chocolate Chip Cookies
2/3 cup soften coconut butter, (or spread)
3/4 cup sucanat
1/2 cup maple syrup
1 tbsp vanilla extract
2 tbsp non dairy yogurt
2 1/2 cups whole wheat all purpose flour
1/4 ground flax meal
1 1/2 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 cup dark chocolate chips
Preheat the oven to 375 F
Line 2 cookie trays with wax paper
In a large bowl cream together the coconut spread, sugar, maple syrup, vanilla and yogurt until it becomes a smooth texture.
In a separate bowl combine together the flour, flax meal, baking soda, salt, and nutmeg.
Slowly fold the flour into the sugar mixture, mix until smooth and thick.
Add the chocolate chips, and mix well.
The dough should be a sticky texture, and should flatten easily was spooned onto the cookie trays.
Bake for 8-10 minutes. The cookies should still look slightly doughy when you take them out of the oven. Once they cool they will solidify into a soft/chewy texture.