• 2 tablespoons butter substitute (such as Spectrum Naturals Spread) or Hain Vegetable Oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Soy Dream Vanilla Soy Milk
  • 1 teaspoon vanilla
  • 3/4 cup Hain Stone Ground Whole Wheat Flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Hain Sea Salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon Rapunzel Organic Cocoa Powder
  • 1/2 cup Rapunzel Organic Rapadura Whole Cane Sugar or Hain Turbinado Sugar
  • 1 cup whole oats
  • 1/2-1 bar Rapunzel Bittersweet Swiss Chocolate (chopped)
  • 3 tablespoons crushed walnuts (optional)

Vegan Chocolate Chip Cookies

Michele Lahey, Del Mar, Calif.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Serves: 8 people

This giant gooey cookie is a chocoholic's dream come true. Serve warm with your favorite non-dairy ice cream.

  1. Preheat oven to 350°F. Spray an 8- or 9-inch pie dish with cooking spray and set aside.
  2. If using butter substitute, melt in microwave for 10 seconds. Mix butter substitute or oil with applesauce, soy milk, and vanilla in a medium bowl and beat until frothy. Set aside.
  3. In a large bowl, mix together all dry ingredients except oats. Stir in oats. Add wet ingredients and mix just until moist (overmixing will cause cookie to be chewy). Fold in chocolate and walnuts. Pour batter into pie dish and bake 15-20 minutes until toothpick inserted in the center comes out clean. Remove from oven and let cool 5 minutes.
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