I created this chocolate chip recipe for my daughter awhile ago and had completely forgot about it until recently when the ONE and only friend I had shared it with (I’m a recipe hoarder…I can’t help it!), said she had made them with her kids. So of course I immediately dug it out and got to work on making some.
I had actually forgot how GOOD these cookies are and why I gave them the title of Avery’s “favorite”….because they are addictive and you seriously can NOT eat just one! They’re soft, chewy and have a perfectly rich, buttery, slightly sweet flavor with ZERO butter or refined sugar and to top it off they are vegan with a little help from aquafaba (check out my first time using it here!)! Win-win-win!
I’m completely ashamed to say that are little family of four polished off all 16 of these in about 3 days! Thankfully they are “healthy” as cookies go and will be an every now and then treat from now on! As they should be. 😉
- ½ c. Palm Oil Shortening (I used Nutiva which is a blend of palm oils and coconut oil)
- ⅓ c. plus 1 T. Xylitol
- ⅓ c. plus 1 T. Agave
- 3 T. Aquafaba (chia/flax egg or normal egg would work also)
- 2 t. Pure Vanilla Extract
- 1⅓ c. Sprouted Spelt Flour
- ¼ c. Ground Flaxseed
- ¾ t. Baking Soda
- ¼ t. Sea Salt
- ¼ c. Thick Rolled Oats
- ½ c. Chocolate Dream Semi-Sweet Chocolate Chips
- Preheat the oven to 350 degrees. Line two large baking pans with parchment paper.
- In the bowl of an electric mixer, cream together the shortening, xylitol and agave on medium speed until light and fluffy. Turn mixer to low and add aquafaba and vanilla. Whisk together all the dry ingredients in a small bowl and slowly add to the wet ingredients until thoroughly incorporated. Mix in chocolate chips.
- Scoop dough into 1½" balls and place 2 inches apart on the baking sheets. Bake for 7-9 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for about 5 minutes and then move to a cooling rack to cool completely. Store in an airtight container.
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