Healthified Chocolate Chip Cookies (vegan, gluten-free, sugar-free and nut-free)

I designed this recipe so I could have something that doubles as a dessert treat and a quick breakfast or post workout snack. They are hearty yet still sweet and chewy like a classic chocolate chip cookie ought to be. 



2 T. Ener-G egg replacer

1/4 c. H2O

1/2 c. Oil (olive, grapeseed, coconut or avocado)

1 1/4 c. Erythitol

1 T. Vanilla extract

1 T. Molasses 


2 c. Oats

2 c. Coconut flakes

2 c. Garbanzo Flour

1 1/2 t. Salt

1 t. Baking soda

2 t. Cinnamon

1/4 t. Nutmeg

1/2 c. Dark chocolate chips


Preheat oven to 350 degrees.

In a mixing bowl, whip egg replacer with H2O until frothy. Then whip in oil, vanilla and molasses. Then incorporate erythitol. It will be thick. Set aside.

Blend oats and coconut flakes in a food processor until fine. Then pour in a mixing bowl and add the rest of the dry ingredients. Add wet mixture and stir until it’s a firm cookie dough. (It should hold together when rolled into a ball. If too wet, add more garbanzo flour. If too dry, add a little more water.)

Using a 1/2 cup ice cream scoop, scoop cookie dough onto a lightly oiled pan. Then roll and form into smooth discs. There should be 12-13 cookies.

Bake at 350 for 12 minutes. (For a softer cookie, do 10.)



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