Let me just start by saying I’m no Martha Stewart in the kitchen. But despite my culinary challenges, I’ll admit I DO love keeping homemade cookies and muffins on my counter, in nice glass casings.
Call me old-fashioned, but in my household, I don’t buy packaged! I believe if you’re going to snack on something sweet or savoury, nothing beats homemade, using healthy, quality ingredients.
Besides the fact my kids love these treats, another reason I like to have them out on the counter is to show them it’s okay to snack – in moderation. I remember growing-up and seeing other households who would hide the ‘good stuff’ away.
In my opinion, that kind of approach only feeds into eating as a problem for kids later. Like we should hide our guilt away or something.
By keeping the treats out, I feel confident my kids have developed a healthier attitude towards eating. Meaning, they don’t reach for handfuls at a time. They enjoy at their leisure, knowing so long as they save room for dinner for example, we’re good. And it’s working. They know they can snack, without feeling bad about such.
Food – including cookies – is meant to be enjoyed, period.
Which brings me to the vegan chocolate chip recipe that’s become a household favourite for a few years now. SO good in taste and texture, I haven’t bothered to replace it with another. And because the recipe comes from the Oh She Glows cookbook by Angela Liddon, you just know the ingredients are on the healthy side too.
The Best Vegan Chocolate Chip Cookies
Ingredients7 tbsp Earth Balance + 1 tbsp extra virgin olive oil
1/2 cup packed brown sugar
1/4 cup organic cane sugar
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup gluten-free oat flour
1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
1/4 tsp cinnamon
1/2 cup dark chocolate chips
Instructions1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
2. With an electric mixer or in a stand mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.
3. Beat in the remaining ingredients and fold in the chocolate chips.
4. With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky but don’t worry! No need to flatten the balls down.
5. Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
NotesTo lower the amount of sugar, you can try using coconut sugar or maple syrup instead.
If you’re not vegan, you can use a real egg as opposed to flaxseed.
Directions:1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.2. With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.3. Beat in the remaining ingredients and fold in the chocolate chips.