Perfect Zero Waste Vegan Chocolate Chip Cookies
I love chocolate chip cookies! And really who doesn’t? They are the iconic classic cookie. And for how much I love my tried and true recipe, it isn’t vegan or zero waste. So I’ve spent the last month taking that old recipe and altering it to be zero waste, healthier, and vegan. About four batches later (and few cookie overdoses) I have finally made the most perfect vegan chocolate chip cookies!
These tasty critters are soft and chewy just the way I like them. They are made with whole wheat flour, avocado, flax eggs, and coconut oil so that they are healthier without compromising flavor. Swap out cane sugar for coconut sugar and you’ve got a blissful cookie that is both zero waste and eco-friendly too!
These vegan chocolate chip cookies are great with:
- A cup of coffee or tea
- A glass of hemp milk
- A cup of vegan hot chocolate
- A scoop of vanilla nice cream
- Or as is of course!
Avocado as a Butter Substitute
Overall, this recipe is pretty simple. But in an effort to keep these vegan chocolate chip cookies zero waste, I used avocado instead of vegan butter (to reduce packaging). Now, unless you are no stranger to baking with avocado, it might be a little unappealing. The first time I ate a cookie that used avocado, I was both intrigued and skeptical at the same time. But it ended up being one of the most delicious cookies I have ever eaten.
Working with avocado in any baked good is not as intimidating as it might seem but it does require a little extra work. But trust me, the results are worth it! So here’s a few tips I have picked up along the way to help you avoid some mistakes when first using avocado in baking.
- You need to use very ripe avocados unless you’ve got a really good blender or mixer. If you just mash with a fork, you might have some chunks or stringy bits in the finished cookie.
- You need a good blender or stand-up mixer that can puree the avocado to a smooth consistency. If you are ok with avocado chunks in your cookies, then this isn’t as big a deal although I haven’t ever tried it that way myself. I just feel like the chunks would mess up the texture of the cookie. If you try it with the chunks of avocado in there, I would be very interested in hearing what you think of it!
- Avocados vary in size. Sometimes all I need is half of a large avocado but other times it was more like ⅔ to ¾. And if you get small ones, it might be more like a whole one or more. To get a precise measurement, I placed the avocado in a bowl and mashed it with a fork. Don’t worry about lumps, this is just to get an accurate measurement. I then filled a measuring cup with the amount needed and then transferred that to my blender. It may seem like a bit of a pain to do but this will ensure that you get the best results. And it really only takes a few extra minutes of your time.
If you would like to know more about how to use avocado as a butter substitute, this post might help.
Flax Eggs as an Egg Replacement
Unless you are well versed in vegan baking, flax eggs are the other ingredients that can be a little tricky to work with. Flax eggs cannot be treated the same as chicken eggs. They just don’t have the same leavening effect that you get from chicken eggs. It was the first mistake I made back when I was working on my Vegan Avocado Brownies. The first batch came out really flat and way too spongy.
So when you are using flax eggs, you really have to aerate the batter. You can do this by hand using a whisk if you’re looking for a great excuse to workout your guns. But I found the best success by using either my Vitamix blender or a mixer (hand or stand-up). If you have a really good food processor that might work too although I have never used one for this myself.
I have a post about using flax eggs in baking that might be helpful if this whole process is new to you.
Other Tips For Zero Waste Vegan Avocado Chocolate Chip Cookies
Here are a few tips I picked up from working with this recipe that will give you awesome results and minimize waste.
- If possible, let any cold ingredients sit at room temperature for 30 mins before use.
- Mix your flax egg ahead of time. I tend to mix my flax and water before I do anything else. By the time I preheat the oven, mix my dry ingredients, and measure my avocado, it’s usually ready to go.
- When mixing the dry ingredients into the wet, I’ve found that it’s best to use a wooden spoon for mixing as metal ones tend to bend. Additionally, I suggest you mix half the dry ingredients at a time. This way will be easier on your arms and ensure even blending in the end. Or you can use a mixer as well.
- When measuring the dough, keep the dough balls between 1 ½” to 2” for proper baking (about the size of a golf ball). You can use either an ice cream scoop to shape the balls or roll them out by hand. I preferred rolling them out by hand but either way works. Grease your scoop or hands in a little coconut oil before rolling to keep the dough from sticking.
- I have also found that chilling the dough in the fridge for about 30 mins before baking will help to shape the cookies for baking. Plus it helps to keep the dough from sticking to your hands or scoop.
- Melt your coconut oil before measuring it out. I just place a heaping spoonful in a small glass bowl and nuke it in the microwave for 15-30 seconds. Done!
- This recipe specifically uses whole wheat flour. However, you can swap it out for unbleached all-purpose flour at the same rate. Or you could do a mix of the two!
- I normally use fine pink Himalayan or sea salt in this vegan chocolate chip cookies recipe. If you would prefer to use table or kosher salt, just reduce the amount to 1 tsp.
- If you don’t like the taste of coconut oil, you can swap it out for avocado oil or another light oil. Just make sure that your oil can withstand 350 F temperatures.
- Coconut sugar is a wonderful alternative sweetener to cane sugar. Did you know that the WWF has named sugarcane one of the most destructive crops for the planet? Sugarcane farming is partially responsible for deforestation, soil loss, and damaging coral reefs. Because of that I highly encourage you to find alternatives. However, you can swap out the coconut sugar for brown sugar at the same ratio.
- The walnuts in this recipe are completely optional. If you are allergic to nuts you can leave them out entirely and still have an awesome cookie. Or if you don’t like walnuts, any other nut will do at the same amount. Go crazy with it!
Now that we’ve got all that info out of the way, let’s do some baking!
Looking for other zero (or low) waste and vegan sweets? You might want to check out my avocado peanut butter cookies with chocolate chips, anise avocado cookies, chai milkshake, coconut macadamia granola with blueberries, spicy maple and rosemary pumpkin seeds, and avocado fudgy brownies!
If you give this recipe a try, I’d love to see your awesome creation! Leave a comment, rate it, and don’t forget to hashtag a photo on Instagram #sustainablesauceresses!
Or if you have any questions or feedback, you are always welcome to leave me a comment below. I’d really love to hear from you!
Perfect Vegan Chocolate Chip Cookies
- Blender or Mixer
- Measuring Cup and Spoons
- Wooden Spoon
- Baking tray
- 1-2 Mixing Bowls
- 2¼ cups whole wheat flour
- 1¼ tsp. pink himalayan or sea salt
- 1 tsp. baking soda
- ⅔ cup avocado mashed (approx. 3/4 of a large avocado)
- ⅓ cup extra virgin coconut oil or other light oil
- ½ cup maple syrup
- ¾ cup coconut sugar
- 1 tsp. vanilla extract
- 2 flax eggs
- 1½ cups vegan dark chocolate chips
- ½ – 1 cup walnuts coarsely chopped (optional)
- In a small bowl, make flax eggs and set aside.
- Preheat oven to 350 F or 177 C.
- In a small mixing bowl whisk together the dry ingredients. Set aside.
- Place the avocado, vanilla, maple syrup, coconut oil, and flax egg into the blender or mixer. Blend on high setting until it is smooth.
- Add the coconut sugar and blend on low until fully incorporated.
- If using a blender transfer the wet mix to a medium mixing bowl.
- Add the dry ingredients half at a time to the wet and mix until blended.
- Gently fold in the chocolate chips and walnuts (if desired).
- Chill the dough in the fridge for 30 mins. (if desired)
- On an ungreased baking sheet, roll the dough into 1½ – 2" balls (about the size of a golf ball). Slightly press the dough balls flat to the thickness you want the cookie to be (I prefer thicker cookies at about 3/4 in or 2 cm). Note: store cookie dough in the fridge when not in use.
- Bake for 14-16 mins at 350F or 177 C. Let it cool on the tray for 3-5 minutes and then transfer to a cooling rack.
- Store in a sealed container. Will keep for 5 days or longer if stored in the fridge.
Where to Buy
This post contains affiliate links. When you click on one of these links we receive a small commission on any product(s) you buy at no extra cost to you. This helps to support our families and work on Sustainable Sauceresses and is greatly appreciated. For full details please see our affiliate disclosure.
Whenever possible, it is always a good practice to buy from a local store near you. Just please try to buy products packaged in glass instead of plastic. It’s even better to find it in bulk to reduce waste.
However, who you source from is just as important. So if you have to buy online, here are some companies I suggest. These companies have been chosen because they are small businesses but not necessarily focused on sustainability (it is always good to help these guys out) or larger companies that are committed to fair trade, ethical practices, and/or committed to sustainability.
I will also list the State or Country this businesses reside in so that you have the option to locate a shop close to you. Those with affiliated links will be marked by an *
For chocolate chips:
For coconut oil:
For maple syrup:
- Justamere Tree Farm (MA) *
- Solar Sweet Maple Farm a.k.a. New England Maple Museum (VT)
- The Maple Guild (VT)
- Coomb’s Family Farms (VT)
Did you give this recipe a try?