Whole Wheat Chocolate Chip Cookies
These vegan cookies contain melty chocolate chips, buttery flavor and crunchy walnuts too! Perfect cozy baking project.
Servings: 16 cookies
Equipment
- baking sheet
- mixer
Ingredients
Flax egg:
- 1 tablespoon ground flax seed
- ¼ cup warm water
Wet:
- ½ cup vegan butter 1 stick
- ⅔ cup raw turbino sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cider vinegar
Dry:
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup whole wheat pastry flour + 1 Tbsp
- ¼ teaspoon cinnamon optional
Fold in:
- 1 cup walnuts chopped
- ½ - 1 cup vegan chocolate chips
Top:
- a few pinches of coarse sea salt – for tops of cookies
Instructions
- Preheat oven to 350 degrees and place parchment paper on a baking sheet.
- Whisk together the flax seed and warm water. Let sit for 3-5 minutes, until it thickens.
- Add the wet ingredients to a large mixing bowl: vegan butter, sugar, vinegar, vanilla and flax ‘egg’ - Cream everything together using a hand or stand mixer.
- Add the dry - flour, salt, baking powder and optional cinnamon to the mixing bowl. Beat until creamy and fluffy.
- Fold in the nuts and chips.
- Cover and chill in the fridge for at least 15 minutes and up to a day ahead of time. (This step is optional.) I find that chilled cookie dough doesn’t spread or flatten quite as much, which is what some people like.
- Scoop cookie dough onto baking sheet. Top cookies with a pinch of coarsely ground sea salt. Bake at 350 degrees for 11-14 minutes. Transfer cookies to cooling rack. Add a pinch more sea salt, if desired. Serve warm!
Notes
optional:
- sub pecans for walnuts
- regular all purpose flour can be subbed for whole wheat, but add in an additional 2-3 tablespoon to account for the fiber loss.
Nutrition Estimate
Calories: 167kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Sodium: 187mg | Potassium: 57mg | Fiber: 2g | Sugar: 11g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg