I wrote AND with capital letters because when trying to find vegan dessert recipes, most of the time I run into not too healthy recipes, mainly because of the use of plain white sugar (brown sugar makes no difference either). Or some margarine, or other not really healthy ingredient.
So what I keep doing is experimenting, mixing my knowledge with recipes around the internet, trying to replace unhealthy ingredients with healthy ones. It is always a big excitement to find out the taste, the look, the texture at the end.
This recipe ended with huge satisfaction: the chocolate chip cookies are heavenly! You will be surprised that you don’t have to give up on the taste you love, but instead of harming your body, you actually nurture it.
Photos are not very good, cookies look better live, but most importantly they taste unbelievable!
2 cups whole grain spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut oil
1 cup xylitol
1/4 cup rice milk
1 tablespoon vanilla extract
1 cup vegan and sugar free chocolate chips (sweetened with xylitol)
1. Preheat the oven to 180 Degrees Celcius
2. Mix the dry ingredients: flour, baking soda, baking powder, salt
3. Mix the coconut oil with the sugar (I did it over boiling water to melt the oil easily)
4. Add the milk and the vanilla extract to the oil mixture
5. Combine the wet and dry ingredients, and mix them
6. Add the chocolate chips (I didn’t have enough chocolate at home, so complemented with flaked almonds and shredded coconut)
Form balls with your hands, place them on the baking tray covered with baking sheet, and press them a bit to get a rounded cookie form. They grow while baking, so keep this in mind. Mine became huge cookies 🙂
Bake them for 10 minutes, then keep checking them after every 2 minutes, until they are getting brown a bit, and are not too soft. I baked them for about 15 minutes altogether.
Wait until they cool and enjoy! (I’m sure you will! 🙂 )