Vegetarian Times’ Wheat-Free Chocolate Chip Cookies

I adapted this recipe from the Vegetarian Times’ recipe for “The Heart-Healthiest Chocolate Chip Cookies in the World.” In the world of cookies, these are relatively healthy — made with oat flour and oats, (in my version) free of refined sugars, and wheat- and gluten-free (depending on if you can tolerate gluten-free oat flour/oats), and contain only 3 tbsp. of vegetable oil (along with walnuts for the “oil”). Did I mention that they are delicious too? They remind me of the vegan chocolate chip cookies from Local Harvest Cafe — moist and chewy as opposed to soft, “fluffy” cookies, and the rolled oats add great texture.

Ingredients

  • 3 tbsp. canola oil
  • 2 cups walnuts
  • 1 cup liquid sweetener (1/2 cup agave nectar + 1/2 cup brown rice syrup)* (see note)
  • 2 tsp. vanilla extract
  • 1 1/2 cups oat flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups rolled oats
  • 1 1/2 cups vegan dark chocolate chips (or 1 1/2 cups dark chocolate chopped into pieces)
  1. Preheat oven to 350. Prepare 2 large cookie sheets with parchment paper or lightly spray with oil.
  2. Blend walnuts in a food processor for 30 seconds. Add canola oil and blend for 2-3 minutes, until the mixture resembles nut butter. Transfer mixture to a large bowl.
  3. Add liquid sweeteners and vanilla extract to walnut mixture.
  4. Combine oat flour, baking soda, and salt in a small bowl. Add to wet ingredients and incorporate. Fold in oats and chocolate chips.
  5. Place cookie dough in 2-inch balls onto cookie sheets 2 inches apart. Bake each cookie sheet for 8-10 minutes. Let cool for five minutes and then transfer to wire rack. Store in an airtight container.

Yield: 30 cookies

*Note: Feel free to use a 50/50 combination of two liquid sweeteners (1/2 cup agave nectar + 1/2 cup maple syrup; 1/2 cup agave nectar + 1/2 cup brown rice syrup; 1/2 cup maple syrup + 1/2 cup brown rice syrup) or 1 cup of your preferred liquid sweetener.

Tip: I love to freeze half of the dough and make a few cookies at a time when I’m in the mood for something sweet. What’s better than freshly-baked cookies?

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4 responses to “Vegetarian Times’ Wheat-Free Chocolate Chip Cookies

  1. Hi, I like this recipe too! I was looking to freeze some and was wondering if you shape the cookies or roll the dough into a ball for freezing. What is the best method, do you think?

  2. Hi Meghan! I recommend shaping the dough into balls on a baking sheet, placing it in the freezer and once the balls are frozen, store them in an airtight bag or container (once they are frozen, you shouldn’t have a problem with them sticking together). Then you can grab however many you want to bake at that time and keep freezing the rest! I hope this helps!

  3. Thanks so much!!:)

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