Why deprive a child with diabetes, or anyone for that matter, of a chocolate chip cookie? These cookies are made by modifying “America’s favorite cookie recipe,” but the ingredients are switched out with healthier, whole plant-based ingredients. Tahini (sesame seed butter) and apple sauce take the place of 1 cup of butter. These sources contain fiber, so the amount of flour is reduced to compensate and reduce dryness of the dough. The sugar is replaced with mostly date sugar, but for those who enjoy a little bit of crispness around the edges of their cookies, the dough can be lightly coated with some pure sugar cane.
A Note for Raw Cookie Dough Lovers
Though rare, flour can occasionally carry contamination concerns. To eliminate that risk, spread the flour on a baking mat and heat it at 400°F for 3–5 minutes, or microwave it for about one minute. There is no raw egg in this recipe. Crushed flaxseed gel works beautifully as an egg replacement in baked goods.
Ingredients
Dry Ingredients
- 1¾ cups whole grain flour (reduced from 2¼), or a combination of flour and oats
- 1 teaspoon baking soda
- 1 teaspoon salt + 1 teaspoon soy powder (or ground soybeans) to help buffer the effects of salt, to taste
Other Ingredients
- ½ cup seed butter (such as tahini), nut butter, ripe avocado (green), or banana (if banana flavor is acceptable)
- ½ cup applesauce
- 2 flax eggs (2 tablespoons crushed flaxseed + 6 tablespoons water; let sit 10 minutes to gel)
- 1½ cups date sugar (plus a small amount of pure cane sugar if desired while adjusting to date sugar). Date sugar is a whole-food sweetener; pure cane sugar retains very few nutrients after processing.
- 1 teaspoon vanilla bean powder, paste, or extract
- 1–1½ cups plant-based semisweet nondairy chocolate chips (2 cups is excessive; most contain refined oil—check labels)
- 1 cup chopped walnuts or pecans (optional, but they add healthy fats and nutrients)
Instructions
- Combine the crushed flaxseed and water. Let sit for 10 minutes until gelled.
- Mix the dry ingredients in one bowl. In a second bowl, combine the remaining ingredients except the chocolate chips.
- Combine everything, then refrigerate the dough for about 1 hour so it becomes less sticky and easier to shape.
- Preheat the oven to 350°F.
- Lightly flour your hands to make the dough easier to handle. For extra crispness, consider a light coating of cane sugar.
- Scoop the dough into balls, place on a baking sheet, and gently press to flatten into cookie shapes. The extra fiber helps them hold their shape.
- Bake for 7–10 minutes, or until lightly browned (time depends on cookie size).
Chocolate Chip Brownie Variation
Spread the dough in an 8×10-inch nonstick baking dish or mold. Bake for 15–25 minutes, depending on thickness and preferred doneness.