Chewy Vegan Chocolate Chip Cookies
These crinkly, chewy chocolate chip cookies are rich and sweet and buttery - with crunchy walnuts and melty chocolate chips in every vegan bite.
Servings: 18 cookies
whisk or mixer
- 1/2 cup cane sugar organic
- 3/4 cup coconut sugar
- 1 tsp molasses optional
- 1/2 cup JUST Egg (vegan egg) or silken tofu + 1/8 tsp salt
- 2 tsp vanilla extract
- 3/4 cup vegan butter melted
- 2 cups flour all purpose
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup walnuts raw
- 1 cup vegan chocolate chips or chunks
- 1/4 cup rolled oats
- added chips
- pinch of coarse sea salt
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Add the sugars, molasses, vegan egg, vegan butter and vanilla extract to a large mixing bowl. Whisk or beat until smooth.
Whisk or beat in the flour, baking soda and salt until smooth and creamy.
Fold in the oats, walnuts and chocolate chips.
Let dough sit for a few minutes to let oats absorb moisture. If you are not confidant that your dough will keep form when scooped, place in the fridge for ten minutes to chill.
Scoop dough onto cookie sheet. Top with optional added chips and salt.
Bake at 375 for 9-11 minutes.
Allow to cool on baking sheet for five minutes before transferring to cooling rack. As the cookies cool they will fall and crinkle.
Calories: 254kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Sodium: 274mg | Potassium: 56mg | Fiber: 2g | Sugar: 15g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg