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Vegan Oatmeal Chocolate Chip Cookies

These Vegan Oatmeal Chocolate Chip Cookies are healthy, little oil and made with whole wheat pastry flour and applesauce!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 14 cookies
Author: Brandi Doming

Ingredients

  • 1 cup whole wheat pastry flour
  • 1/2 cup quick cooking oats
  • 1/2 cup coconut sugar
  • 1/2 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup sliced blanched almonds or use chopped almond pieces for more crunch
  • 1/2 cup dairy-free semi-sweet chocolate chips
  • 1/2 cup pure maple syrup
  • 1/4 cup (60g) unsweetened applesauce
  • 1 tablespoon grapeseed oil
  • 2 teaspoons vanilla extract
  • Note: For the almonds you can use either blanched or chop up whole almonds into little pieces or just buy a mini bag of the chopped up almond pieces from the baking isle. I used blanched because I didn't want too much crunch. Do as you wish.

Instructions

  • Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
  • In a large bowl, combine all the dry ingredients (the first 8), except the chocolate chips, and whisk well. Now, stir in the chocolate chips.
  • In a separate bowl, combine the syrup, carrots, oil and vanilla and whisk well. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over mix. Over mixing can result in a tough cookie.
  • Drop by spoonfuls on the cookie sheet. Top with a few blanched almonds, if desired. Bake for 8 to 9 minutes. Do not over bake or they will be dry. These are best eaten the first day.