close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

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

Even though they are soft-baked, these vegan chocolate chip cookies are not cake-like at all (as lower-fat cookies tend to be). They're delicious!

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.
tags:

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Ruan4 weeks ago
Reply
Do you want to report this comment as inappropriate?

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!!!

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
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.

Even though they are soft-baked, these vegan chocolate chip cookies are not cake-like at all (as lower-fat cookies tend to be). They're delicious! see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap