The best gluten-free, high-protein, Vegan Chocolate Chip Cookies with Applesauce! These cookies are made with wholesome ingredients that leave you feeling satisfied as well as energized! They are perfect for an afternoon pick-me-up or a healthy dessert.
Why are these Vegan Chocolate Chip Cookies with Applesauce the best?
These chocolate chips cookies are my favorite dessert/snack to have because of how filling they are. Here are some of the recipe highlights:
- Vegan/Plant-based
- Gluten-free
- High protein
- Simple & Easy to make
- Low glycemic
- Wholesome ingredients
- Satisfying
- Delicious
- The perfect sweet!
Ingredients above, top row left to right: Cashew/almond butter, dark chocolate chips, applesauce/flax/chia egg. Bottom row left to right: Almond flour, vegan butter, coconut sugar, baking powder, salt.
Tips and Subs to make the best Vegan Chocolate Chip Cookies:
Almond flour makes for a nutritious cookie and is super dense and filling. If you want a less dense, softer/fluffier cookie, use half oat flour and half almond flour (1 cup almond flour and 1 cup oat flour).
Don’t have apple sauce? Use a flax egg or a chia egg instead!
If you want these cookies on the softer side, bake for 11-12 minutes. If you want them crispier on the outside, bake for 14-15 minutes.
Do not over-mix cookie batter. This is how it’s supposed to look after mixing the wet ingredients and coconut sugar together:
After you add the almond flour or almond/oat flour mix this is how the dough should appear:
Is Coconut Sugar Healthier?
Coconut sugar has the same amount of sugar and carbohydrates as regular sugar. As a registered dietitian I would not recommend using coconut sugar as a “healthier alternative” and here is why:
- Sugar is sugar. The body cannot differentiate between cane sugar, brown sugar, honey etc. All sugars are metabolized the same way within out bodies except for sugar substitutes and sugar alcohols.
- Does coconut sugar contain more minerals, antioxidants and fiber? Yes, however it does not make a significant difference since we don’t consume large amounts of sugar on a daily basis (hopefully!). Our overall consumption of sugar should be minimal which leaves you to choose any sugar that works best for your recipe and tastebuds!
- Ok Anna, so why did you use coconut sugar in this recipe? When making vegan chocolate chip cookies with applesauce, coconut sugar is the way to go. I love the overall texture it provides in this specific recipe. Coconut sugar is less grainy and has an overall lighter texture which works to my liking but feel free to substitute it with cane sugar or brown sugar!
Other Delicious Vegan Sweets:
Strawberry Swirl Cheesecake Bars
High Protein Chickpea Brownies
Print
Vegan Chocolate Chip Cookies
- Total Time: 27 minutes
Description
The best gluten-free, vegan, high-protein chocolate chip cookie recipe. These cookies are made with wholesome ingredients that leave you feeling satisfied as well as energized! They are perfect for an afternoon pick-me-up or a healthy dessert.
Ingredients
- 2 tablespoons vegan butter
- ½ cup coconut sugar
- ¼ cup cashew butter
- ¼ cup applesauce or flax/chia egg*
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 cups almond flour or 1 cup almond 1 cup oat flour*
- ½ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Mix flax meal with water and let sit for 5 minutes.
- In a mixing bowl use a whisk to mix the vegan butter, coconut sugar, almond butter*, flax egg until smoothly combined. You can also use food processor instead of whisking.
- Add the baking soda and salt evenly over the top and mix in. Add almond flour next. By hand, fold in the chocolate chips.
- With a small scoop or spoon, portion the dough with about 2 tablespoons and roll into balls. Shap them into what actual cookies will look like since these do not expand much.
-
Bake for 11 to 12 minutes until the edges are just beginning to brown. The cookies will feel dry on the top and edges but slightly molten and under-baked underneath. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to the cooling rack for an additional 10 minutes before eating.
- Prep Time: 15
- Cook Time: 12
Nutrition
- Serving Size: 10-12 servings
