Some days, nothing but a big, soft chocolate chip cookie will do. Do you get cravings for them the way I do? Without a doubt it’s the taste of these classic treats – the sweetness, the melty-chocolateness – but also the nostalgia. They were the definitive warm-from-the-oven, mom-made cookie from my childhood and I suspect from many American childhoods. No store-bought tube of chemicals for my mom – no way! White flour, shiny white sugar & dark brown sugar, a coupla sticks of butter, and an embarrassing amount of Tollhouse chocolate chips. I make them a wee bit differently from mom, but I feel just as happy when I eat them.
For these cookies you’ll need unsweetened Sunbutter sunflower seed spread and a stevia-blend sweetener such as the one from Natvia. If you prefer, you can use coconut sugar. Lily’s Sweets makes fabulous stevia-sweetened dark chocolate chips that are vegan.
Other cookies you might enjoy:
- Banana Bread Cookies
- Simplest Maple Oat Cookies
- Flourless Peanut Butter Cookies w/ Chocolate
- 4-Ingredient Chocolate Chip Oatmeal Cookies from the Jazzy Vegetarian
- Zsu Dever’s Chocolate Chip Cookies
- Chai Chocolate Chip Cookies
- Date-Orange Stuffed Cookies
- Chocolate Hazelnut Sandwich Cookies
- Lemon-Lavender Macadamia Nut Oatmeal Cookies
On a completely different note, I want to thank reader Zaynub Elshamy for taking the time to send me an email about my e-book, TEAse Me: 15 Plant-based Recipes Inspired by the World’s Favorite Beverage (free w/ email subscription; $5.99 to purchase the PDF). Zaynub is a tea-lover just as I am and she shared with me an ode she wrote that nicely sums up what is so wonderful about the brew:
Sunbutter Whole Wheat Chocolate Chip Cookies
- Yield: 14 1x
- 1 3/4 cups whole wheat pastry flour
- 1/2 cup quick cook oats
- 1 tsp. baking soda
- 2 tsp. vanilla powder or 2 tsp. vanilla extract
- 1/2 cup dates, chopped and soaked to soften
- 1/2 cup unsweetened Sunbutter
- 3/4 cup aqua faba (from 1 can chickpeas)
- 1/3 cup stevia-sugar blend or 1/2 cup coconut sugar
- 1/2 cup vegan mini chocolate chips or stevia-sweetened chocolate chips
- Preheat oven to 375-degrees F. Line 2 baking sheets with parchment or silicon mats.
- In a large bowl whisk together the flour, oats, baking soda and vanilla powder (if using vanilla extract, add along with the wet ingredients). Drain the dates and add them to a bowl of a food processor. Add the Sunbutter, aqua faba and stevia-sugar (or coconut sugar). Process until smooth and creamy.
- Scrape the Sunbutter mixture into the flour mixture, add the chocolate chips and stir until well-combined. This is a very stiff and sticky dough.
- Dip a large spoon in water and scoop up about 2 tablespoons of dough. Drop onto a prepared baking sheet and press into a circle about 1/2″ thick. Continue with the remainder of the dough. These make big cookies so if you want smaller cookies, scoop up about 1 tablespoon of dough.
- Bake the cookies for 12-14 minutes, swapping the pans halfway through for even baking. Let cookies cool on the sheet for a few minutes before removing and placing on a cooling rack. Cool completely before storing.
- Avoiding chocolate? Substitute golden raisins for the chocolate chips.