• Kim Campbell

Chocolate Chip Cookies

These are a family favorite. I use a small amount of peanut butter (or any nut butter I have on hand) along with applesauce instead of butters or oils. They have more of a cake-like texture instead of the crisp traditional cookies. They never last long and many young people have requested them from our kitchen.

Yields : 18-20 cookies

Prep time: 10 minutes

Cook Time: 10-12 minutes


1 tablespoon flax meal

3 tablespoons water, warm

1/4 cup all-natural peanut butter (100% peanuts)

1/2 cup unsweetened applesauce

2 tablespoons nondairy milk

1 tablespoon vanilla extract

2/3 cup Sucanat or coconut sugar

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 3/4 cups whole wheat pastry flour

1/2 cup vegan chocolate chips or carob chips


  • Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

  • In a small bowl, mix the flax meal and water. Let stand until thickened.

  • In a large mixing bowl, mix the peanut butter, applesauce, milk, vanilla, and Sucanat. When the flax meal is thickened, add it to the wet ingredients.

  • In a separate bowl, combine the baking soda, salt, and flour. Add the wet ingredients along with the chocolate chips. Stir until the flour is absorbed

  • Drop the cookie dough onto the prepared baking sheet.

  • Bake for 10-12 minutes, or until dry to the touch.

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