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Mark Keeler's Hearty Vegan Chocolate Chi




Source of Recipe


Keeler family


Recipe Introduction


Mark Keeler's Hearty Vegan Chocolate Chip Cookie
This is a cookie that the Keeler family loves to make all the time. It makes a healthy hearty nutritious cookie for breakfast, snack, and dessert. We always have it around and both kids and grown ups love them. Hope you enjoy them as well!
love,
The Keeler Family


List of Ingredients




Keeler's Hearty Vegan Chocolate Chip Cookie

1/4 cup olive oil
1 cup applesauce
½ cup peanut butter/almond butter
1 cup soymilk
4 tsps. Vanilla
1/4 tsp. Pure stevia powder(optional)
3 cups whole wheat flour
1 cup rolled oats
2 cups oatbran
1 cup wheatgerm
2 tsps. Baking soda
1 tsp. Sea salt
1 tsp. Cinnamon
2 tbsp. Cocoa powder
2 tbsp. Sugar ( we like it not to sweet but make it 1/4 cup for a sweeter cookie)
½ to 3/4 cup vegan mini chocolate chips
3/4 cup chopped walnuts
½ cup diced dried apricots (optional but makes it extra yummy)



Recipe



1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray or line with silpat silicone pad. Set aside.

2. Mix oil with applesauce, milk, peanut butter , stevia and vanilla in a medium bowl and beat until frothy. Set it aside.

3. In a large bowl, mix together all dry ingredients except rolled oats. Stir in oats. Add wet ingredients and mix just until moist (over mixing will cause cookie to be chewy). Fold in chocolate and walnuts. Drop batter by tablespoonfuls preferably with a small ice cream scooper on to the baking pan and flatten into a cookie. Bake 15 to 20 minutes or until toothpick inserted into center comes out clean. Remove from oven and let cool 5 minutes. We bake our cookies for 17 minutes and it comes out perfect—not too dry nor too wet.

Makes 24 4-inch cookies or 40 21/2 inch cookies