Vegan Mesquite Chocolate Chip Cookies

A twist on the classic chocolate chip cookie utilizing healthier ingredients. The recipe calls for Mesquite powder which works as a sweetener and adds a mild nutty and chocolate-y aroma and flavor.

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Servings: 24

Calories per Serving: 0

Prep Time: 20

Cook Time: 10

Total Time: 30

Ingredients

  • 6 tablespoons dairy-free milk beverage (I used unsweetened hemp milk, but any type will do)
  • 4 teaspoons flaxseeds, finely ground (about 2 tablespoons ground flaxseed)
  • 1½ cups almond flour
  • ½ cup mesquite flour
  • 1 cup rolled oats 
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup coconut oil, melted
  • 2 tablespoons honey (optional)
  • 1 teaspoon vanilla extract
  • ⅔ cups dairy-free, semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper.
  2. Whisk together the milk beverage and ground flax in a mixing bowl.
  3. In a separate bowl, whisk together the two flours, oats, baking powder, baking soda, and salt.
  4. Returning to the flax mixture (which should have thickened a bit), blend in the oil, honey, and vanilla.
  5. Add the dry ingredients and stir until well incorporated.
  6. Stir in the chocolate chips. The dough will be quite thick, so you may need to press some of the chocolate chips into the dough.
  7. Roll the dough into balls roughly the size of ping pong balls, and flatten them to about ½-inch thick on the baking sheet. They will spread a bit while baking, but not much.
  8. Press any chocolate chips stragglers into the cookies.
  9. Bake for 10 to 12 minutes. You want to underbaked these if anything. They will just be beginning to set.
  10. Let the cookies cool for 10 minutes before removing them to a wire rack to cool completely.

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