I’ve been experimenting with a new cookie recipe. While I like chocolate chip cookies, I find that they get stale too quickly. Storing with a piece of bread works wonders, but I wanted to try to incorporate oat flour to see if that would make a difference. I also like some additional texture and crunch, so I added dried cranberries and chopped walnuts. I’m still playing with the flour ratios, but this version was a big hit at work and stays soft longer.
Vegan Whole Grain Chocolate Chip Cookies
Course Dessert
Cuisine Vegan
- 1 1/2 cups 5 oz whole wheat pastry flour
- 1 1/2 cups 5oz oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground cinnamon
- 2/3 cup maple syrup
- 1/2 teaspoon blackstrap molasses
- 1 tablespoon vanilla extract
- 1/2 cup organic canola oil
- 2/3 cup non-dairy chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
In a bowl, whisk the the flours, baking powder, baking soda, salt, cinnamon, and sugars until well combined.
Add the chocolate chips, cranberries and walnuts to the dry mixture and mix to combine.
In a separate bowl, whisk the maple syrup with molasses and vanilla. Add the oil and whisk until well combined.
Fold the wet mixture into the dry. Fold gently until all the dry ingredients are incorporated. Do not over mix.
Refrigerate for one hour.
Preheat oven to 350ºF
Place large spoonfuls of the batter on a baking sheet lined with parchment paper. Bake for 8 – 10 minutes until light brown.
Let cool on the baking sheet for approximately 5 minutes and then transfer to a cooling rack.
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