Father’s Day. It’s coming. Except in my case, I call it Pop’s Day, cuz that’s what I call my dad. I can’t really send him flowers or a little piece of jewelry like I can my mother on her special day. He no longer needs ties and has more tools, shirts and logo baseball hats than he can ever use. So what do I send my old man to let him know how special he is? Bake him a batch of (healthy) vegan chocolate chip cookies that feature his favorite flavors.
For an oat-free, slightly “lighter” cookie, check out my variation on tumblr, click here (photo below).
Can’t find stevia-sweetened, vegan chocolate chips in your store? You can purchase Lily’s Sweets brand chips in individual bags or (as I do) in massive quantities, here. You can find Natvia’s crystallized stevia sweetener made specifically for baking, here.
- 2/3 cup whole wheat pastry flour
- 1 1/2 cups quick-cooking oats or rolled oats that have been lightly pulsed in a food processor
- 1 tsp. baking soda
- 1 tsp. anise seeds, crushed with a mortar & pestle or processed in a spice grinder
- 1/4 cup tahini
- 4 Tbsp. aquafaba, a.k.a. the water from a can of white or cannelloni beans
- 1/2 cup crystallized stevia baking blend (such as Natvia brand)
- 1 tsp. vanilla extract
- 2 tsp. grapefruit zest
- 1/2 cup stevia-sweetened vegan semi-sweet chocolate chips
- 1/4 cup chopped pecans, optional
- Line two baking sheets with parchment paper and preheat oven to 375-degrees F.
- In a medium-sized bowl, whisk together the flour, oats, baking soda and anise seeds.
- In a large bowl, cream the tahini, aquafaba, stevia, vanilla extract, and grapefruit zest until smooth.
- Mix the dry ingredients in with the wet ingredients and stir in the chocolate chips. Drop dough by the tablespoonful onto the prepared baking sheets. I wet the bottom of a glass to gently flatten the cookies. Bake for 10-12 minutes, rotating pans halfway through. Let cool for a few minutes on the baking pans before transferring to wire racks to cool completely.
- I do not add salt to this recipe because the water from the canned beans is salty enough. If you are using bean water from unsalted beans, add 1/2 teaspoon of salt to the recipe.