Whole Wheat Chocolate Chip Cookies

A super easy & delicious vegan chocolate chip cookie recipe because life is better with cookies. (and chocolate) These are bursting with chocolate chips, made with 100% whole wheat flour, and the tops are sprinkled with pink Himalayan sea salt after baking (because salty & sweet is the best). I had success making these gluten free by using 50% quinoa flour and
50% rice flour if that's your thing. Didn't even take the mixer out for this recipe. I divided the dough to make 12 cookies, or enough to fill one sheet pan. These almost taste like a "healthy" cookie probably due to the whole wheat flour. They taste best after they have completely cooled. I even like them straight out of the freezer! Don't skip the sea salt on top!

Recipe

Yield: 8-12 cookies

Ingredients:

• 1.5 cups whole wheat flour
• 3/4 cup organic brown sugar
• 6 tbsp coconut oil
• 3/4 tsp baking soda
• 5 tbsp almond or soy milk
• 1/5 tsp vanilla
• 1/2 tsp salt
• 6 tbsp vegan chocolate chips

Method:

1. Preheat oven to 350 F
2. Combine dry ingredients in one bowl (except for chocolate chips) and wet ingredients in another bowl                                                                                                                                 ** (not gonna lie, I made these in one bowl & just added wet ingredients on top and combined. I know that this breaks all of the baking rules for even distribution of ingredients etc but my cookies were delicious so.. I win....)
3. Add wet to dry stir to combine a bit, then add your chocolate chips. I used my hands to bring the cookie dough together and mix in the chips. 
4. Line baking sheet with parchment paper, roll dough into balls (Mine were about golf ball size) then flatten them on the baking sheet before you bake them.
5. Bake for about 16 minutes.
6. Sprinkle the tops with sea salt out of the oven. (These are best after they have had time to cool completely)

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More Vegan Cookies to love:

Sugar Cookies with coconut, Lime & Pepitas

Shortbread Cookies