Vegan Maple Syrup Whole Wheat Chocolate Chip Cookies
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!
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.
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.
Notes
Feel free to use whatever nuts you enjoy. Or omit them all together.
Store any leftover cookies in an airtight container for up to a week.