Vegan Chocolate Cookies.
Cookies are a huge hit at our house, especially ones with chocolate chips in it. Actually, anything with chocolate chips is a huge hit at our house. As much as we enjoy cookies, I don’t make them often because there are other baked goods and healthy snacks for kids that are better for them.
And then I found these – vegan chocolate cookies that are made without flour, margarine or sugar – and they are GOOD! They taste good and they are good for you! My 3 year old kept asking for more and thinks they’re a treat. =)
I know you might be scared to use lentils in your cookies, but trust me on this – these cookies might not look so pretty, but they come out of the oven soft, fudgey and moist. It’s the lentils that gives the cookies its fudgey texture and the nut butter gives it a lot of flavour.
These cookies are super easy to make. You literally just throw everything in the blender or food processor. The hardest part is trying to scrap all the batter out of the machine.
When you make this the whole mixture is really sticky. It might be helpful to put a little bit of oil on your hands when you want to flatten the cookies a bit. I find they don’t really rise or spread so how you shape them is how they’ll come out.
One thing I have to note is these cookies aren’t very sweet. It’s the chocolate chips that gives it its sweetness. If you like sweet cookies, I’d recommend using 1/2 cup of brown rice syrup or maple syrup.
Really, give these cookies a try. I feel these are way better for you than the traditional cookies. If you’re concerned about nut allergies, try using sunflower butter instead of nut better. But just a disclaimer, I’ve never tried this recipe with sunflower butter, I think it might work because of its high oil content much like nut butters. If you do, please let me know how they turn out.
Double Chocolate Vegan Cookies
1 (15-ounce) can lentils, rinsed and drained
2 tablespoons cocoa powder
1 tablespoon vanilla
2/3 cup any nut butter
1/3 cup brown rice syrup or maple syrup
1 teaspoon baking powder
1 cup vegan dark chocolate chips
Preheat oven to 350°.
Combine lentils, cocoa powder, vanilla, peanut butter, brown rice/maple syrup and baking powder in the container of a food processor. Process mixture until very smooth. Transfer mixture to a bowl and stir in dark chocolate chips.
Spoon 1 tablespoon of dough on parchment-lined baking sheet. Press and flatten to desired height. Bake at 350° for 15 minutes.
Yield: 16 cookies.
About the Author:
Amy Lee is tea lover, chocolate eater and a kale chip maker. She loves to spend time with her kids and crazy kisses them whenever she can. On her blog The Connection We Share, she shares photography tips, healthy snack recipes, fun crafts for kids and her journey to become a better mother. Every month, her and her daughter look forward to the arrival of their Kiwi Crate craft subscription box. The activities in the craft box are tools for them to bond and connect, building a stronger mother-daughter relationship.
Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela, and wife to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.