These Maple Syrup Whole Wheat Vegan Chocolate Chip Cookies are sweet and chewy, while still packing a nutritious punch! No one will know they’re healthy!
I’m not sure if I’m going through a mid-life crisis or if I’m just becoming aware.
Maybe you all can help me decide.
I’ve recently been made aware of all the harmful chemicals in my cleaning supplies, hair products, and deodorant. Seriously? I’ve been using store bought deodorant my entire life and never knew it contains aluminum which is linked to alzheimer’s and possibly breast cancer! Gosh I feel deceived!
I said to Brett yesterday,
“Remember that time I learned about how bad processed foods are and then proceeded to throw out all our white flour, white sugar, and packaged foods? Well, that kind of overhaul is about to happen again with all of our household products!“
I was serious.
Don’t believe me?
I’ve already made homemade deodorant.
Yes, I know what you’re thinking.
No, I don’t smell.
But really, I don’t understand why companies have to add in so many harmful, toxic chemicals into our foods and household products when I know bread can be made with four ingredients and I can easily make a multi-purpose cleaning solution using water, castile soap and essential oils. Ah, it kills me. And all for the sake of increasing shelf life, creating more vibrant colors, bla, bla, bla.
Sorry for the rant. I’m not normally the ranting type, but I think I’m just trying to process how I feel about everything.
Am I being super anal? Is wanting to throw out all of our hair products, cleaning supplies and store-bought deodorant overkill? Is my desire for canned goods without added chemicals or food coloring too much to ask?
Now that I’m aware, do I just want to do what I believe is best for Brett and our future family?
I’ll keep you posted on my conclusion…
and the state of my armpits.
I’d love to know your thoughts if you have any!
And if you don’t, I hope you enjoy these delicious and healthy Maple Syrup Whole Wheat Vegan Chocolate Chip Cookies! Just like I have ideals for the content of my food and cleaning supplies, I also have ideals for the perfect cookie. They are as follows:
1. Made with whole grains for fiber and protein.
2. Sweetened with unrefined sweeteners to avoid a sugar rush and crash.
3. Full of healthy fats.
4. Chewy and Plump.
5. Full of different textures.
People, we have a winner. I’m so pleased with how these turned out. I love that they are healthy, but still taste indulgent. As you can tell from their oh-so-long name, these cookies are made with whole wheat flour and sweetened with maple syrup. I also used coconut oil instead of butter, so #3 can be checked off the list. Cornstarch gives these bad boys the perfect chewy, plump consistency. And chocolate chips and walnuts give added texture and sweetness. PLUS you don’t have to flatten these cookies out like a lot of healthy cookies out there. The cookie dough acts just like regular cookie dough, in that you can drop the dough by spoonfuls onto a baking sheet and let the magic happen. Done and Done.
I’m in love with these Maple Syrup Whole Wheat Chocolate Chips Cookies!!
Try saying that 10x fast;)
- 1 1/4 cup + 2 tablespoons whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped
- 1/2 cup dairy-free chocolate chips
- Preheat your oven to 350 degrees and line two baking sheets with silicone baking mats or parchment paper. Set aside.
- In a small bowl, prepare you flax egg by whisking 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Set aside to "gel" for 5 minutes.
- In a large bowl whisk together the dry ingredients, from the whole wheat flour to the salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, flax egg and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chocolate chips and walnuts.
- Chill the dough in the fridge for 15 minutes to allow it to firm up a bit. Then drop the dough by 2 tablespoon amount onto your baking sheets.
- Bake for 10-12 minutes, rotating the baking sheets 180 degrees half way through. If you are using two different oven racks, also switch the baking sheets so that the sheet on the top rack goes to the bottom rack and vice versa.
- Let cool completely.
Store in an airtight container for up to a week.
Nutrition InformationYield 20 Serving Size 1 cookie
Amount Per Serving Calories 120Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 102mgCarbohydrates 9gNet Carbohydrates 0gFiber 1gSugar 7gSugar Alcohols 0gProtein 1g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.