Classic Chocolate Chip Cookies
Apr 19, 2017 (Last updated Dec 6, 2023) by Hannah Sunderani
Classic Chocolate Chip Cookies
Sometimes all you need in life is a good ol’ fashioned chocolate chip cookie. That’s the inspiration behind this recipe: to bring you a classic cookie recipe that you can whip out when in doubt. This recipe is perfect for when you’ve got to entertain a range of guests from plant-based to skeptics, and kids to adults. Because let’s be honest – when was the last time you turned down a chocolate chip cookie?
That’s the beauty of the chocolate chip cookie – it’s generational. Nobody is disappointed when they hear that oven ping and see a homemade batch of chocolate chip cookies being pulled out. Golden brown with oozing melted chocolate inners, it’s like something from a 70s commercial. And biting into the warm cookie, to the mix of sweet chocolate and nutty walnuts is euphoric. All that’s missing is a tall glass of nut mylk to dunk it in and some good company of course.
These Classic Chocolate Chip Cookies are simple to make, and flawless to bake. Simply combine the wet ingredients with the dry. Roll the dough into mini balls, and place it on a baking tray to bake until golden brown. Of course, I’ve made this classic recipe plant-based using chia egg for traditional, and adding a few healthier ingredient substitutes like coconut sugar for white sugar, and oats and buckwheat for all-purpose. By no means am I advocating these cookies are healthy, but you know me – I can’t help adding a few wholesome ingredients into the mix! And it’s these changes that make these chocolate chip cookies so delicious. I can assure it’s a go-to recipe that’s destined to be adored. One that will have cookie monster knocking at your door after smelling their sweet scent all the way from sesame street.
Just try them for yourself! It will have you “mmming” from the get-go. Or, as cookie monster said it best, “omm nom nom nom”-ing.
Classic Chocolate Chip Cookies
Ingredients
- 1 tbsp ground chia seeds or ground flax
- 3 tbsp water
- 1 cup buckwheat flour
- 1/4 tsp sea salt finely ground
- 1/4 tsp baking soda
- 1/4 cup coconut oil
- 1/2 cup coconut sugar or brown sugar
- 2 tbsp oat milk
- 1 tsp vanilla extract
- 1/4 cup oats
- 1/2 cup chocolate chips
- 1/4 cup walnuts chopped
Instructions
- Preheat oven to 350F/180C. Make "chia egg" by adding 1 tbsp chia seeds to 3 tbsp water and let absorb for at least 5 mins.
- In a large mixing bowl add buckwheat flour, all-purpose flour, salt and baking soda. Mix to combine.
- Next, add coconut oil, coconut sugar, vanilla, oat milk and chia egg. Stir until dough like in teture. Add more milk if texture is too thick. Then stir in oats, chocolate chips and walnuts.
- Line a baking tray with parchment paper and roll cookie dough into round balls roughly the size of a golf ball. Continue this process until you've used up all your cookie dough. Place cookie dough balls on baking tray and flatten them halfway with your hand, leaving one to two inches in between each cookie.
- Bake for 10 minutes, or until golden brown.
Notes
Approvals
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