Chef Melissa’s chocolate chip cookies
4
Points®
Total time: 42 min • Prep: 20 min • Cook: 12 min • Serves: 18 • Difficulty: Easy
These salty-sweet, chocolate chip cookies are irresistible—and vegan too! Pink Himalayan salt, typically used as finishing salt for savory dishes, adds a gourmet touch and brings out the rich chocolate flavor. No out of the ordinary ingredients are used in these delectable treats. We’ve made just a few vegan-friendly ingredient swaps using everyday items that you can easily find at your supermarket. Applesauce and ground flaxseed meal stand in for the egg giving these the cookies the right amount of moisture so that they’re crisp and chewy. Look for the vegan butter and chocolate chips on the same aisles where their non-vegan counterparts can be found.
Ingredients
White whole wheat flour
1 cup(s)
Sugar
0.5 cup(s)
Ground flaxseed meal
2 Tbsp
Baking powder
0.5 tsp
Baking soda
0.5 tsp
Himalayan pink salt
0.25 tsp
Unsweetened applesauce
0.5 cup(s)
Vegan stick butter
1.5 Tbsp
Vanilla extract
1 tsp
Vegan semisweet chocolate chips
4.5 Tbsp
Instructions
1
Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper (or lightly coat pans with cooking spray).
2
In a large bowl, combine flour, sugar, flaxseed meal, baking powder, baking soda, and salt.
3
Make a well in center of flour mixture; add applesauce, melted butter, and vanilla to well. Stir together just until flour mixture is blended; stir in chocolate chips.
4
Drop batter by rounded tablespoonfuls onto prepared cookie sheets (9 cookies per sheet); press down each round to flatten a little. Bake until edges of cookies turn light golden, 12-14 minutes. Transfer cookies to wire rack; let cool.
5
Serving size: 1 cookie
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.