I originally made these vegan chocolate chip cookies for my daughter to celebrate her birthday. Usually, on a birthday we celebrate in simple but small ways throughout the whole week. I will make their favorite dinners with a couple of new recipes they haven’t tried. This cookie recipe was one of them. I had no idea they would be such a hit!
Healthy Vegan Chocolate Chip Cookies
This healthy vegan chocolate chip cookie has been made one to many times this past week so I’m warning you before baking that these are one of the best cookies I’ve ever tasted. To think that they are fully plant-based cookies without the use of refine sugars, I never would have guessed.
All I can tell you is to use moderation when making these only because they are so simple while still using healthy whole foods plant-based ingredients, its easy to go overboard. Too much of a good thing can be bad (not sure if that’s true!).
These vegan chocolate chip cookies can be modified to your liking, chewy, soft, crunchy, whatever it is, this cookie has it all. My husband is not a huge fan of sweets but prefers soft chewy cookies. I like mine crunchy so that I can dip them in milk (almond milk, of course) and make them soft and wet, weird, I know.
So, with this healthy vegan chocolate chip cookie recipe I will bake them to the minimum and then throw a few back in the oven for my liking.
How do you prefer your cookies? If you’re like me, you might also enjoy eating it raw and straight from the bowl. Here are another favorite raw vegan cookie dough bites for when you’re looking for any even healthier alternative.
Another great thing about these cookies is that there are less than 10 ingredients and only 1 bowl needed, that’s simple baking at it’s finest. Seriously, they are delicious. You have to make these cookies. Cheers!
A healthier alternative to the chocolate chip cookie, dairy free, refine sugar free, whole foods plant-based. Simple to make, less than 10 ingredient and only 1 bowl.
- 1 cup sprouted spelt flour
- 1/2 cup dairy free chocolate chips
- 1/3 cup coconut sugar
- 1/4 cup coconut oil
- 2 tbsp almond milk
- 1/2 tsp himalayan sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp vanilla
- In a large mixing bowl.
- Add coconut oil, coconut sugar and vanilla. Mix until well combined. Add almond milk, scraping sides of bowl as needed. Mix well.
- Add spelt flour, baking soda, baking powder, and himalayan sea salt. Mix well, it won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
- Stir in chocolate chips and mold them into small cookies while placing them 2 inches apart on a baking sheet.
- Preheat oven to 350 degrees F (176 C).
- Bake for 10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Enjoy!
Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage.
- Category: Dessert
Why Use Spelt?
Spelt flour has been known to help to regulate the body’s metabolism, aid in the creation of sex hormones, increase circulation, build strong bones, improve the immune system, boosting digestive function, lowering blood sugar, and reducing cholesterol levels in the body. It also contains significant levels of iron, copper, manganese, magnesium, phosphorus, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid. It has a high fiber content which helps to bulk up your stool and move food through the digestive tract, reducing conditions like constipation and bloating.
I hope you give these chocolate chip cookies a try and if you do, take a picture and tag me on Instagram @LiveSimplyNatural or pin it for later on Pinterest. I love seeing what you all are baking in the kitchen. Stay tuned for more simple healthy vegan recipes!