Laurie’s Vegan Chocolate Chip Cookies
Mamaroneck, New York
The Story:
This recipe is the end result of multiple searches for and experimentation with vegan chocolate chip cookies that had no added sugar and would suffice for everyone in my family. You can view the original recipe here and you’ll see how it’s different from my version below. As for the picture, these cookies don’t look like traditional chocolate chip cookies because they aren’t like traditional chocolate chip cookies. ;-)
Who am I?
Something you might not know is I participated in 4 Danskin Triathlons back in the late 1990s and early 2000s, the first time with Mary Lou. We were featured in a video for Cooking Light magazine because that’s where I found out about the triathlon and a neighbor down the block was a videographer. While I’ve forgotten the neighbor’s exact connection to Cooking Light, somehow she convinced them and us that our experience was a useful one for the magazine.
I practice both Gentle Flow and Restorative, and am always looking for workshops and trainings to enhance my knowledge, my personal practice and our community practice.
Vegan Chocolate Chip Cookies
Yield: 18-30 cookies depending upon your use of ingredients and how large you choose to make the cookies
Ingredients:
1 15oz can chickpeas, rinsed & drained
1/2 cup smooth nut butter of your choice
1/2 cup rolled oats
1+ cup of frozen sweet cherries, ideally defrosted in the frig just enough to release some of their juices (be sure to check for pits; arbitrary number as I don’t actually measure!) OR 1/2 cup applesauce (I’ve used homemade when going this route)
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup (or more depending upon your chocoholic-ness) chocolate chips (vegan if that’s your goal)
Directions: Preheat oven to 350°. Add chickpeas and nut butter to a blender or food processor and blend on high for 1 minute. Add oats and blend to combine. Slice about 10 cherries into halves and add these with any of the liquid from defrosting plus the vanilla. (In place of cherries you can use 1/2 cup applesauce.) Blend for 2-3 minutes scraping down the sides as necessary. Aim for a lump free mixture.
Add the baking soda and baking powder and blend for 30 seconds. If the batter seems on the dry side add more cherries (or applesauce). Fold in chocolate chips, making sure the dough on the bottom receives enough chips.
Drop by rounded tablespoons on a parchment-lined cookie tray. The cookies will spread a wee bit so leave some space between them. Slice the remaining cherries in half and place a half on the top of each cookie, gently pressing the cherry into the cookie.
Bake 18 minutes and then start checking for a lightly browned cookie bottom. Continue baking in 1-2 minute increments if necessary.
When done place on a slatted tray to cool. Cookies can be stored in an airtight container and I usually place them in the frig after the first day or two. The texture will vary depending upon your use of ingredients and how long they cook. Our experience is they get yummier with each passing day.