When my very picky brother asks me to make the exact same cookies than the one I made the day before, that’s how I know for sure I came up with the perfect chewy, thick, tasty, chocolate chips cookies recipe.
If you get into this recipe, you’ll notice the ingredients are not plant-based like the one I would usually use in my other recipes. So what does it mean if your cookies are not plant-based, is that gonna make you unhealthy? First of, nop you’re not gonna be unhealthy because you enjoy some cookies that contain gluten and refined sugar. But it simply means you’re not gonna get a lot of nutrients out of these ingredients. And that’s totally cool! If you eat a mostly plant-based diet, it is totally fine to treat yourself with some chewy chocolate chips cookies. It is absolutely not unhealthy, especially considering the fact these cookies are free from eggs (aka free from cholesterol and salmonella) and dairy (source of cancer, acne, cholesterol, antibiotics, saturated fat…).
If however you still want your cookies to be plant-based, I invite you to try these plant-based buckwheat cookies instead; taste different, but still incredibly delicious.
Calories per cookie: 130 – Macros: 2g P/ 20g C/ 3g F
Prep time: 5 minutes – Cook time: 17-20 minutes – Yield: 16 cookies
- 200 g flour (I use white flour)
- 50 g cornstarch
- 35 g of almond butter
- 120 g brown sugar
- 130 ml almond milk (or any other milk)
- 10 ml vanilla extract
- 5 g baking powder
- 100 g dark chocolate chips
- Preheat the oven to 185°C (365°F).
- Using a fork, mix together in a bowl all the ingredients except the chocolate chips. You should obtain a thick texture similar to this one (see picture below).
- Add the chocolate chips and mix again.
- Put baking sheet on a baking pan.
- Using a teaspoon, drop more or less 16 balls of cookie dough on the baking sheet. Make sure you leave enough space between each cookie because they are going to raise while cooking (see picture below).
- Bake for 17 to 20 minutes, until the edges of the cookies look slightly firm and dry.
- Let cool for 5 minutes, and enjoy!
-You can substitute almond butter with peanut butter, brown sugar with white sugar, and white flour with any other flour, but keep in mind any substitution will affect the final flavour. If you want to make the recipe gluten-free, using oat flour instead of wheat flour can be a good compromise that wouldn’t significantly affect the final flavour.
-For the chocolate chips, I use organic dark dessert chocolate from Alter Eco, but any kind of chocolate would do it for the chocolate chips. I personally chop the chocolate chips with a knife, but you can also buy pre made chocolate chips. Dark chocolate is usually vegan, but if you really want your cookies to be vegan make sure to check the ingredients on the label; for some reason some dark chocolates contain cow milk… check out Erin Janus’ video Dairy is scary on youtube if you’re interested to know more on this subject.
-If you don’t have baking sheet, you can also spread some oil (olive, coconut…) on a baking pan, so your cookies don’t stick to the pan.
-If for any reason your cookie dough seems too thick, add some more milk. If it seems too liquid, add some more flour or cornstarch.
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