Vegan Chocolate Chip Cookies Healthy Oil Free Food

VEGAN CHOCOLATE CHIP COOKIES (HEALTHY & OIL-FREE)

Steps:

• Preheat the oven to 350F (175C).
• In the smaller bowl, add the flour, baking soda, and salt. Mix until combined and set aside.
• In the larger bowl, add the coconut sugar, maple syrup, almond butter, soy milk, and vanilla. Use the hand mixer to cream the ingredients.
• Add half of the flour. Mix until mostly combined. Add the rest of the flour and mix again until fully combined.
• Add the chocolate chips and mix until they are evenly distributed.
• On two lined baking sheets, use a ice cream scoop or two spoons to transfer the cookie dough. Press the dough flat. (Since this recipe has no oil, the cookies won't spread as much on thier own.)
• Bake for 12 to 15 minutes, or until the cookies are lightly browned. Do not overbake.
• Let cool, serve, and enjoy!

OIL-FREE CHOCOLATE CHIP COOKIES {VEGAN, GRAIN-FREE}

Steps:

• Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.
• In a medium mixing bowl, combine the nut or seed butter, coconut sugar, water, lemon juice and vanilla, stirring until blended and smooth.
• Add the sunflower seed flour and baking powder to the bowl; stir until combined. Stir in the chocolate chips.
• Using a cookie scoop or tablespoon measure, scoop out tablespoon portions of cookie dough. Roll each portion into a ball and place 2 to 3 inches (5 to 7.5 cm) apart on the prepared baking sheet.
• With fingertips or palm, flatten each cookie into a round cookie shape about 1/4 inch thick (the cookies do not spread much as they bake). If desired, add a few sprinkles of sea salt flakes.
• Bake in the preheated oven for 10 to 12 minutes until golden brown and edges have a few cracks (the centers will still appear slightly underdone).
• Cool the cookies completely on the baking sheet before removing (they continue to bake--carryover heat--on the baking sheet; also, they can fall apart if moved while still warm).

NO OIL DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with Silpat or lightly grease with non-stick spray. Set aside.
• In a medium bowl, sift together the flour, baking soda, and salt. My favorite method for sifting is using a whisk to lightly break up the flour and aerate the ingredients. Feel free to use a conventional sifter as well. Set aside.
• In the bowl of a stand mixer, or using a hand mixer, beat together the date paste, brown sugar, and granulated sugar and almond milk on medium speed until smooth. Add in the Ener-G egg replacer and vanilla extract and beat until well blended. Slowly add in the dry ingredients and beat on low until just combined. Add in the chocolate chips and beat on low until distributed throughout.
• Drop the dough by tablespoons onto the baking sheet and freeze for at least 4 hours. This ensures that the edges get cooked when the cookies are baked, but the middle stays tender. After freezing, bake the cookies for 8-10 minutes, or until lightly browned. I would recommend underbaking these cookies, ensuring that they do not dry out.
• Remove from oven and let cool for at least 30 minutes, this gives them the nice crust and crunch we want on a chocolate chip cookie!
• Store in a sealed container at room temperature for up to a week.

VEGAN WHEAT-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375º.
• Sift together oat flour, soda and salt.
• In a seperate bowl, combine the flax meal and soymilk.
• Add sugar, vanilla and oil and mix until well combined.
• Fold wet ingredients into dry.
• Fold in chocolate chips.
• Drop dough by tablespoons onto an ungreased baking sheet, leaving about 1 1/2 inches between cookies.
• Bake 12-15 minutes until golden.
• Remove from oven and let cool slightly on the pan, then remove with a spatula and let cool completely on a cooling rack.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the margarine and sugar with a hand mixer until fluffy. Add the molasses and vanilla and incorporate. Add the dry ingredients to this mixture and mix until a dough forms. Fold the chocolate chips into the dough.
• Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks, cool and enjoy!