An update on an old favourite; chocolate chip cookies have always been a delicious treat in our house. As I continue to evolve my diet and how I eat, I continue to update my old recipes to fit into my lifestyle. In the last three months I made the change to a predominantly vegan and plant-based diet. Shifting into this way of eating (and way of living) has it’s challenges, but it is never meant to feel restricting. I don’t enjoy setting rules for myself and will always flow with how I’m feeling. I believe everyone should eat this way – listening to your body and what it craves and finding the healthiest way to satisfy that craving. Not setting yourself strict rules and feeling guilty if you break one.
On that note, these cookies will satisfy your sweet tooth without overloading your body with sugar. I chose to use maple syrup as a sweetener in this recipe as it pairs beautifully with the chocolate chips. You’ll notice I’ve only added 1/8 of a cup, as any form of sweetener, if used in large amounts, is too difficult for our bodies to handle. Detoxing from sugar can take time as we’re so used to it being added to EVERYTHING. Over time as you cut down on the sugary foods, you’ll start to notice how a little goes a long way. And you’ll also really start to pick up on the natural sweetness of foods.
These chocolate chip cookies are by far the best I’ve ever made. They are soft, deliciously moist and just sweet enough with pops of chocolate mixed throughout. YUM!
These vegan and refined sugar free cookies are full of flavour and chocolatey bites. They remain soft and chewy after baking and will satisfy any sweet tooth, without the guilt.
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil (melted)
- 6 tbsp water (room temp)
- 1/3 cup unsalted creamy almond butter
- 2 tsp vanilla extract
- 1/8 cup pure maple syrup
- 1 cup dark chocolate chips (dairy free)
Preheat oven to 350°.
Line a baking sheet with parchment paper and set aside.
Mix together dry ingredients.
In separate bowl, stir together wet ingredients.
Combine dry and wet ingredients together and mix well.
Stir in chocolate chips until evenly incorporated.
Portion cookies, roll into balls and place onto prepared baking sheet. Flatten slightly with fingers.
Bake for 12 minutes. Rotating the baking sheet halfway through cooking time.
Remove and let cool before devouring.