The Editor's 75-calorie Vegan Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 27
- Amount Per Serving
- Calories: 75.9
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 80.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.0 g
- Protein: 1.4 g
View full nutritional breakdown of The Editor's 75-calorie Vegan Chocolate Chip Cookies calories by ingredient
Introduction
I was making these vegan cookies for a "somewhat healthy" snack and accidentally forgot to add the sugar. They weren't half bad! And at 75 calories each - wahoo!Obviously they aren't super sweet, but they do have a surprising cookie-like texture despite having no butter or eggs.
To make these truly vegan, use chocolate chips that contain no milk. If you're not vegan, use any kind you like. I was making these vegan cookies for a "somewhat healthy" snack and accidentally forgot to add the sugar. They weren't half bad! And at 75 calories each - wahoo!
Obviously they aren't super sweet, but they do have a surprising cookie-like texture despite having no butter or eggs.
To make these truly vegan, use chocolate chips that contain no milk. If you're not vegan, use any kind you like.
Number of Servings: 27
Ingredients
-
3/4 C all purpose flour
3/4 C whole wheat flour
1/2 C ground almonds
2 tsp baking powder
1/2 tsp salt
3/4 C semisweet chocolate chips
1/4 C canola oil
1/4 C tap water
1/4 C unsweetened, natural applesauce
1 tsp vanilla extract
Directions
Preheat oven to 350 (you'll turn it down half-way through baking, however).
Mix flours, ground almonds, baking powder, salt and chocolate chips together. Set aside.
Mix oil, water, applesauce and vanilla together with a whisk until well blended.
Pour wet mixture into dry mixture and stir until just combined (don't overmix).
Drop by rounded spoonful onto a cookie sheet (I like to use parchment paper) and flatten with your fingers. (Since they don't have butter, they won't spread out like traditional cookies).
Bake for 6 minutes at 350 degrees, then another 6 minutes at 180 degrees.
NOTE: They won't look "done" or golden brown like traditional cookies since there are no eggs or butter. They'll be done (dry to the touch) after these 12 minutes, but to make sure, just break one open and check to see that it looks "done" in the middle.
Number of Servings: 27
Recipe submitted by SparkPeople user EDITORABC.
Mix flours, ground almonds, baking powder, salt and chocolate chips together. Set aside.
Mix oil, water, applesauce and vanilla together with a whisk until well blended.
Pour wet mixture into dry mixture and stir until just combined (don't overmix).
Drop by rounded spoonful onto a cookie sheet (I like to use parchment paper) and flatten with your fingers. (Since they don't have butter, they won't spread out like traditional cookies).
Bake for 6 minutes at 350 degrees, then another 6 minutes at 180 degrees.
NOTE: They won't look "done" or golden brown like traditional cookies since there are no eggs or butter. They'll be done (dry to the touch) after these 12 minutes, but to make sure, just break one open and check to see that it looks "done" in the middle.
Number of Servings: 27
Recipe submitted by SparkPeople user EDITORABC.