The World’s Best Vegan Cookie just found Healthy! Seriously, your search for a truly delicious AND healthy vegan cookie recipe is over! These cookies are not only tasty and vegan, but they are also free of gluten, oil, and processed sugar. How on earth can they be healthy and delicious you ask? Well trust me, these cookies are tasty! They will be sure to satisfy that sweet treat craving, without tempting you to “fall off the wagon” of healthy plant-based eating.
Eureka! You struck vegan cookie gold!
On my plant-based journey, giving up all my unhealthy food habits/choices was one of the hardest things I had to commit to, for my overall health. Food addiction is real! (I should say, “processed food addiction“). It is not the sweet flavor that hooked me per se, it was the chemical processed sugar, flour, fat kind of sweet that had me in its merciless grip.
Adopting a whole-foods, plant-based diet and lifestyle continues to be a process for me. This way of eating has opened more flavor doors than I could have ever imagined. I never could have dreamed I could enjoy healthy, simple, sweet indulgent treats (like these cookies). I truly believe we all have a right to enjoy a great treat on occasion. Next stop …
The Worlds Best Healthy Vegan Cookie
You may be wondering, what part of any cookie can really be healthy? If there is a cookie that tastes like a delicious cookie and looks like a desirable cookie, then it must be a real cookie. And, if that cookie is full of simple whole foods that come from plants, then it is, therefore, a healthy cookie.
Replacing the bad with the good
- No gluten – I use whole grain gluten-free oat flour. You can even make your own in a high-powered blender from gluten-free rolled oats if you want to take out the slightly “processed flour”.
- No oil (or vegan butter) – I add nut butter like peanut or almond butter. If you avoid nuts, you could try adding seed butter. This is NOT fat-free.
- No egg – I make my own “flax egg” by adding a tablespoon of flax meal to 3 tablespoons of water, whisk and let it sit for about 15 minutes (add more flax or water if needed to make it more “egg-like”).
- No “processed sugars” – I used a combination of date and coconut sugar and some maple syrup. You can play with the balance of these 3 and see how it tastes to your sweet tooth. I get it just sweet enough to satisfy me with one cookie. Also, I use these vegan chocolate chips, and because they tend to be tiny I can add more than normal and this affects the sweetness without adjusting the sweeteners.
Vegan Chocolate Chip, Peanut Butter, Oatmeal Cookies
You say it in any order that applies! You may notice that my recipe below is for a small batch (6-8) of cookies. This is not by accident. I cook mostly for one, so I find if I make large batches of things like cookies (even healthy ones) I tend to be tempted to eat more than serves my optimal health. Feel free to double or triple the recipe if you are sure to share or freeze some for later. Personally, I will savor each one as an occasional treat when I get that urge to bake.
The World’s Best Healthy Vegan Cookie
- 3/4 Cup Organic Oat Flour Gluten-free, Whole-Grain
- 1/4 Cup Rolled Oats Gluten-free
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder Gluten-free
- 1/8 tsp Salt
- 1/8 tsp Cinnamon
- 1/4 Cup Peanut Butter No Sugar, Organic, or other nut/seed butter
- 1/8 Cup Date Sugar Blend with Coconut Sugar
- 1/8 Cup Maple Syrup
- 1 Flax egg Wisk 1 TBSP Flax + 3 TBSP Water, sit 15 min
- 1/2 tsp Vanilla extract alcohol free, organic
- 1/4 Cup Vegan Chocolate Chips
- Preheat oven to 350 degrees and prepare and measure all ingredients.
- Stir together the dry ingredients above in a small bowl; Blend the wet ingredients in a larger bowl; Add the dry ingredients to the wet ingredients and stir until blended.
- Let the batter sit for 10 minutes, then stir in the chocolate chips
- Scoop out 2 TSBP of batter, roll into a ball and place on a baking pan lined with parchment paper. Slighly press each ball.
- Bake for 8-11 minutes or until starting to brown. Remove from oven and after 5 minutes move to a cooling rack and serve.
I generally try to avoid flour because it tends to derail my weight loss efforts and sometimes irritate my acid reflux (that has essentially disappeared with plant-based living). However, in small quantities, oat flour tends to not affect me like whole wheat, corn, or even other gluten-free flour. So you will need to play with this and feel free to substitute what works better for your system.
I would love to hear how this went for you, please comment below. Read my story here.