Are you looking for blissful vegan chocolate chip cookies that are zero waste and sustainable? These melt-in-your-mouth cookies are soft, chewy, and healthy! All you need are 10-11 ingredients and you can find all of them in bulk.
Cuisine: American, Egg-Free, Vegan
Keyword: vegan avocado chocolate chip cookies, vegan chocolate chip cookies
Blender or Mixer
Measuring Cup and Spoons
1-2 Mixing Bowls
2¼cupswhole wheat flour
1¼tsp.pink himalayan or sea salt
⅔cupavocado mashed(approx. 3/4 of a large avocado)
⅓cupextra virgin coconut oil or other light oil
1½cupsvegan dark chocolate chips
½ - 1cupwalnuts 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.