Easy Recipes

Recipe of the Week: Zero Waste Vegan Chocolate Cookies

These zero waste vegan chocolate cookies have a surprising ingredient…!

By Lora O’Brien

Is there anything that can’t be made even better with the presence of a chocolate chip cookie? Feeling happy? Celebrate with a cookie! Feeling sad? Eat a cookie! Sick and tired of being on lockdown? Eat a cookie!

It seems to be a universally accepted fact that cookies just make everything better. And I like mine warm, gooey with melted chocolate and served with a nice warm cuppa, of course.

So, while I was pondering whether or not to make a batch of chocolate chip cookies, Tina from zero waste and healthy lifestyle blog Late Summer Mama appeared like a magical vegan confectionary goddess offering to share her recipe for Vegan Chocolate Chip Cookies with Eluxe readers. Tina has perfected this recipe to create the best vegan cookies that are vegan, healthy and get this: zero-waste!

Why ‘zero waste’ you may ask? I mean, is there even such a thing as ‘waste’ chocolate?

Well, no my friends. But you know what? Avocados DO go to waste sometimes. Either we can’t eat them fast enough before they start to go soft and brown, or we buy what looks like a gorgeously ripe one, and on the inside…you got it – it’s brown.

No need to toss those avos in the bin, though. Late Summer Mama has found a way to fashion them into cookies! Surprising, but true. And delicious. And easy to make. And more-ish!

Don’t believe me? Try these for yourself!

Recipe Of The Week: Perfect Zero Waste Vegan Chocolate Cookies

 

INGREDIENTS

Dry Ingredients
 cups whole wheat flour
 tsp pink Himalayan or sea salt
1 tsp baking soda

Wet Ingredients
2/3 cup avocado mashed (approx. 3/4 of a large avocado)
1/3 cup extra virgin coconut oil or other light oil
1/2 cup maple syrup
3/4 cup coconut sugar
1 tsp vanilla extract
2 flax eggs

Extras
 cups vegan dark chocolate chips
1/2 – 1 cup walnuts coarsely chopped (optional)

LET’S CREATE! TIPS TO GET YOU STARTED

Some tips before you start!

Make sure you use very ripe avocados unless you’re using a high-speed blender or mixer. If you’re mashing with a fork, you might have chunks or stringy bits in the finished cookie! 

You need a good blender or stand-up mixer that can puree the avocado to a smooth consistency. If you are okay with avocado chunks, you can mash with a fork. But I highly recommend blending until smooth for the best outcome. 

Remember, avocados vary in sizes. Sometimes, all I’ll need if half of a large avocado, other times it’s more like ⅔ to ¾. If using smaller avocados, you might need to use the whole avocado. To get a precise measurement, I placed the avocado in a bowl and mashed it with a fork first. I then transferred this into a measuring cup with the amount needed and then placed this in my blender. It may seem like a pain, but if you’re unsure how much to use I recommend doing so for the best results.

METHOD

1. In a small bowl, make the flax eggs and set aside to thicken.

2. Preheat oven to 350 F or 177 C.

3. In a small mixing bowl, whisk together the dry ingredients before setting aside.

4. Place the avocado, vanilla, maple syrup, coconut oil and flax eggs into a blender or mixer. Blend on a high setting until its smooth.

5. Add the coconut sugar and blend on low until fully mixed combined.

6. If using a blender, transfer the wet mix into a medium mixing bowl.

7. Add half the dry ingredients to the wet and mix until blended. Repeat with the other half.

8. Gently fold in the chocolate chips and walnuts (if using).

9. Place your dough in the fridge to chill for 30 minutes. This isn’t essential but I recommend doing so.

10. On an ungreased baking tray, roll the dough into 1½ – 2″ balls (about the size of a golf ball, for reference). Slightly press the dough balls flat to the thickness you want the cookie to be. (I LOVE thicker cookies at about 3/4 in or 2cm. Note: when you using cookie dough, store in the fridge. 

11. Bake for 14-16 minutes at 350F or 177 C. Let it cool on the tray for 3-5 minutes and then transfer to a cooling rack.

12. Place in a sealed container. These will keep for 5 days or longer if stored in the fridge.

I hope you enjoyed making these Zero Waste Vegan Chocolate Cookies as much as I did. If you’re looking for more recipes to satiate your sweet tooth, click here for lots more vegan sweet treat food recipes!

Lora O'Brien

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