Chocolate chip cookies are pretty much the cookie in my mind. A fabulous sugar cookie isn’t far behind, but it’s not the cookie.
I like my cookies like I like most of my desserts.
To taste like dessert.
The good news. It’s really easy to veganize a dessert making it indistinguishable from their ominvorous counterpart.
These vegan chocolate chip cookies are healthier thanks to a few secret ingredients. Soon to be not-so-secret.
Even better news, I’ve made them multiple times and results are consistently delicious!!
Their texture is just right—not too crispy, too chewy, or moist.
They crinkle perfectly and have a just right chewy center.
The best part about these cookies is being able to eat the batter.
- White beans
- Chia flour
- Peanut butter
White beans?! What?! Trust me. Not only could you never ever guess that there are beans in these cookies, but you also wouldn’t know that they help cut down the amount of Earth Balance and don’t gummy up the texture like applesauce or bananas might. They also add essential nutrients like fiber, protein, and zinc. I accidentally overcooked navy or cannellini beans, but still bagged them using my freezer bean method. If you don’t have pureed/overcooked white beans (preferably navy or cannellini), just drain a can and add them to a bowl and mash with a fork. They are already a pretty tender bean so you shouldn’t need to add water but you can in small amounts if needed.
I’ve also been pretty obsessed with chia flour lately. I have been using it in my waffles, pancakes, more cookies, and even brownies. Besides adding a boost of nutrients and healthy omegas they bind the cookies together and help them bake just right.
A little bit of added peanut butter increased the protein without having them taste like peanut butter chocolate chip cookies. Not that that’s a bad thing, but these just taste like regular old chocolate chip cookies. In both versions I’ve used natural peanut butter (just peanuts and salt—make your own here). One time I used smooth and the other time crunchy. Crunchy lends itself to a more peanut buttery flavor thanks to the little bits of nuts throughout the cookie, but still pretty mild. I’m guessing any nut butter could be substituted, but I haven’t tried. Let us know if you do.
These cookies only spread a little. Feel free to lightly press the mounds for a ‘flatter’ cookie shape.
Feed Your Skull’s Chocolate Chip Cookies
Additional Nutritional Information
Fiber: 2 g | Protein: 2 g | B1: 6% | Iron: 5% | Manganese: 6% | Folate: 5%
- 1/3 cup whipped or regular Earth Balance (72g), softened
- 2 teaspoons vanilla extract
- 1/4 cup natural peanut butter (71g)
- 1/2 cup mashed navy beans (132g)
- 1/2 cup organic cane sugar (110g)
- 1/2 cup packed organic light brown sugar (97g)
- 2 cups organic all-purpose flour (259g)
- 1 teaspoon baking soda (4g)
- 1 teaspoon sea salt (5g)*
- 2 teaspoons chia flour (4g)
- 2 tablespoons water
- 1/2 cup semi-sweet chocolate chips (91g)
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- Add to a smaller mixing bowl softened Earth Balance, vanilla extract, peanut butter, navy beans, cane sugar, and brown sugar. Mix using a hand mixer until the consistency is smooth.
- In a larger mixing bowl add flour, baking soda, salt (*reduce to 1/2 teaspoon if using salted peanut butter), and chia flour. Whisk well until all the clumps are gone and ingredients are dispersed.
- Now scrape all of the liquid ingredients from the small mixing bowl into the flour mixture. Mix using a spoon and then the hand mixer. Add in the water at this time.
- Next fold in the chocolate chips.
- Using a 1 1/2 tablespoon sized scoop start placing heaping scoops evenly on your lined cookie sheet. About 3 to a row.
- Bake for 12-13 minutes. Remove from oven and transfer to a cooling rack or sheet of aluminum foil. Repeat until batter is used up. Makes approximately 24 cookies.
These can also be whipped up in a food processor fitted with a dough blade. Process the liquid ingredients first, then add dry, once incorporated add the chocolate chips and pulse once or twice to disperse.
Share or don’t.
Store in a closed container. Cookies maintain their texture and flavor for several days though ares didn’t survive that long.
What’s currently your favorite cookie? xx