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  • Makes 24 Cookies

I call these “lunchbox” cookies because they hold up well to being knocked about a bit and because you’re definitely going to want one of these for an afternoon treat. Even though they are soft-baked, they are not cake-like at all (as lower-fat cookies tend to be). Almond butter is the perfect secret ingredient! It gives the cookies great texture while providing a yummy flavor people won’t quite be able to put their finger on.

From Forks Over Knives – The Cookbook

Vegan Lunchbox Chocolate Chip Cookies

Ingredients

  • ⅓ cup unsweetened applesauce
  • ⅓ cup almond butter
  • ½ cup dry sweetener*
  • 1 tablespoon ground flaxseeds
  • 2 teaspoons pure vanilla extract
  • 1⅓ cups oat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sorghum flour, or whole wheat pastry flour
  • ½ cup grain-sweetened chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpat baking mats.
  2. In a large bowl, use a strong fork to beat together the applesauce, almond butter, dry sweetener, and flaxseeds. Once relatively smooth, mix in the vanilla. (Editor's Note: Dry sweetener means any non-liquid sugar that is not made with animal byproducts (table sugar in America often is). You can use vegan cane sugar, date sugar, and maple sugar.)
  3. Add in the oat flour, baking soda, and salt and mix well.
  4. Add the sorghum flour and chocolate chips and mix well.
  5. Drop spoonfuls of batter onto the prepared baking sheets in about 1½-tablespoon scoops, about 2 inches apart. Flatten the cookies a bit, so that they resemble thick discs (they won’t spread much at all during baking).
  6. Bake for 8 to 10 minutes. The longer you bake them, the crispier they will be.
  7. Remove the cookies from the oven and let them cool on the sheets for 5 minutes, and then transfer to a cooling rack to cool completely.
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Comments (21)

(4.67 from 12 votes)
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jen6 months ago
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Awful

Nikki6 months ago
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These were amazing! I ate them all myself in less than 24 hours. (Perhaps I shouldn’t admit that) Of course they didn’t taste quite the same as your sugar and oil packed cookies, but they were still super good and moist. I will definitely make them again.

Tiffany7 months ago
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Having a difficult time finding the grain sweetened chips. Anyone have suggestions?

Cassandra8 months ago
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My family loves these cookies! They are great with a cup of tea or coffee, in a lunchbox, or on a road trip (or plane trip!) we mix it up by subbing raisins for the chocolate chips, or craisins and vegan white chips.

Mccready Debra7 months ago
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They have been discontinued.

Steph9 months ago
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What can you use instead of applesauce and or Apple cider for substitute?

Monica9 months ago
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mashed banana- use a little less, like 1/2 a cup… if you’re going to get into vegan baking – get a few packs of those single serve applesauces…… it’s in almost everything, especially oil free recipes as it is a sub for oil.

Kristy10 months ago
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Yummy! My 9 and 11 year old love these. I often sub a spelt/whole wheat flour blend (when I am out of oat flour) which works really well, too. I smoosh them down a bit before baking, because I like the little crispy edges 🙂 . They definitely travel well.

Christine11 months ago
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why use oat flour and sorghum flour instead of all purpose flour, is it because it’s overly processed?

Forks Over Knives11 months ago
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Hi Christine, we use whole grain flours whenever possible because it’s more nutritious. Plus, using oat or sorghum flour is friendlier for gluten-free readers 🙂 You could replace it with more whole wheat pastry flour if you would like!

Paula11 months ago
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Has anyone froze these? Cooked or raw? Did they hold up?

Kristy10 months ago
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Hi! I usually make a double batched dough, bake them all, then freeze most of them. My family likes them from the freezer (lunch bags/car snacks). They do usually lose the crispy edges after thawing completely. Everyone has different tastes, of course, but it’s worth freezing a few to test 🙂 . I have not frozen the dough.

Elizabeth12 months ago
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These are our families go to cookies for outings and picnics! They are an amazing treat and hold up great!

Laurena1 year ago
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My daughter loves these with sunflower seed butter and always refers to them as the “green cookies”. The nut-free option also allows her to take them to school and she has fun showing her “green cookies” to her friends.

Sara1 year ago
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Thank you. Our question is if you have made without the sweetener? We ard sos free, and have not even used maple syrup or date paste. Just curious how they come out if we were to omit it ? Thanks for your thoughts

Mary1 year ago
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Thank you. Our question is if you have made without the sweetener? We ard sos free, and have not even used maple syrup or date paste. Just curious how they come out if we were to omit it ? Thanks for your thoughts

Lisabarrie1 year ago
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I’ve made these over and over again. You can use any nut butter including peanut butter or cashew butter. You can also Substitute Raisins our other dried fruits. I also add a bit of cinnamon and a pumpkin pie spice it makes them a little more autumnal.

Jennifer1 year ago
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This is my go-to recipe. I use sunflower butter to make them nut free- the flavor is amazing but the sunflower butter and baking soda cause this crazy reaction that turn the cookies bright green in the center- it’s great for St. Patrick’s day.

Emily1 year ago
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I make this almost every week, so easy and perfect with a cup of coffee. Only problem is trying not to eat the whole batch :/

Ruan1 year ago
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Been making this recipe for years! I use all oat flour (literally, I blend oatmeal in the blender), and add a bit more peanut butter than the recipe calls for—1/2 to 3/4 C. If I need to thin the mixture, I’ll add 1-2 T. of almond milk. Delicious recipe!!!

Amanda1 year ago
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Thank you for your comment! I made my own oat flour like you suggested and WOW these did not disappoint! This will be a treasured recipe!

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about the author

Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.

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