These cookies are made with almond milk for a dairy-free alternative to chocolate chip cookies, which can be made vegan easily with the substitution of eggs. Light, fluffy, and not overly sweet.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

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  • Combine oats and almond milk in a bowl and let soak for 10 minutes.

  • Meanwhile, sift together all-purpose flour, whole wheat flour, baking soda, and sea salt in a bowl.

  • Cream together coconut oil, honey, and sugar in a large bowl using an electric mixer. Add eggs and vanilla extract; stir. Stir in oat and flour mixtures. Fold in dark chocolate chips.

  • Place cookies by spoonfuls onto the prepared cookie sheets.

  • Bake in the preheated oven until golden, 12 to 15 minutes.

Cook's Note:

You can use vanilla almond milk instead of unsweetened, margarine instead of coconut oil, lightly packed brown sugar instead of Sucanat(R), and carob chips instead of dark chocolate chips if desired.

Nutrition Facts

197 calories; protein 2.8g 6% DV; carbohydrates 26.6g 9% DV; fat 9.8g 15% DV; cholesterol 12.4mg 4% DV; sodium 113.2mg 5% DV. Full Nutrition
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