National Cookie Day: Easy Chocolate Chip Vegan Cookies

Who doesn’t love chocolate chip cookies? Especially this time of year, when the weather cools down. Ok, my Miamians are now laughing, but hey some nights are worthy of hot chocolate and a cookie. 

To celebrate National Cookie Day, I wanted to share this delicious recipe with a twist on the chocolate chip cookie: it’s vegan! Before you sleep on the cookie, just know most friends finish a batch in twenty-four hours. Mamas, here is another bonus: they are great for breastfeeding.

Here’s the recipe:

INGREDIENTS

(Dry)
•2 cups almond meal (I use Trader Joe’s but any will do)
•1/4 tsp sea salt
•1/2 tsp baking soda
–
(Wet)
•1/4 cup coconut oil, softened (non-vegans can use butter)
•3 tbsp pure maple syrup
•1 tbsp agave
•1 tsp vanilla extract
•1/2 cup dark chocolate chips (I use Enjoy Life vegan mini chocolate chips)

INSTRUCTIONS 

Preheat oven to 350°F.

In a medium bowl, whisk together (dry): almond meal, salt, and baking soda; then add (wet): coconut oil, maple syrup, agave, vanilla extract and mix well. (*I use a spoon, making it simple and set it aside to use later.)

Next, fold in the chocolate chips, then scoop it out using a tablespoon, ball it up by cupping your palms and then press it just slightly between my palms. Finally, place them onto a baking sheet lined with parchment paper or silicone if you have it.

Bake at 350F for 10 minutes (until the edges are golden brown).

Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.

HERE ARE A FEW TIPS

• As I’m mixing or when I get halfway through scooping out the cookies, I’ll add some oats in (personal preference, and I started doing this while I was breastfeeding). My husband didn’t seem to mind them either and it adds nutrients like folate, iron, and a bit of a nutty taste.
• If you can find Brewer’s Yeast, I added that right into my batch. Meaning, I’d make my family their own batch, or everyone would start lactating. I did my own research and found that BY helped while breastfeeding. 
• While I’m spooning out the mixture halfway through, I sometimes sprinkle in a small handful of more almond meal, in case it’s too wet. Or I add in some chia seeds. The fun is playing with it. I suggest making it exact the first time and play with it.
• Friends have mentioned to me they’ve tried it with almond flour. Stick with the almond meal, they’re so moist and yummy.
• I’ve added a scoop of chocolate plant-based protein before and they are so good as a midday snack with coffee! One is enough but beware, you might eat more than you realize. We go through a batch in 24 hours easily. No shame.
• Keep them in an airtight jar, not refrigerated. 

If you make the cookies, share your photos and tag @miamimomcollective so we can see your creations. If you have any specific recipe questions, feel free to comment below or ask me on Instagram.