Double Dark Chocolate Chip Cookies with Walnuts and Sea Salt
Clean Eating Double Dark Chocolate Chip Cookies with Walnuts and Sea Salt
Recently at a television studio, I demonstrated how to make these cookies. The crew that saw me combine all of the ingredients became skeptical. But once they tasted these gooey-on-the-inside and crispy-on-the-outside cookies, I converted them into believers.
I have yet to eat only one of these cookies in a sitting–they are highly addicting! And you’d never know that they are vegan.
Instead of eggs whisked into traditional cookie dough, flaxseed meal binds these cookies while adding a fiber and antioxidant boost. Avocado replaces half of the buttery stick, adding important nutrients like copper, potassium, vitamin B6 and good mono- and polyunsaturated fats. I don’t tell people that they’re healthy. I just tell them that they’re delicious!
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1 3/4 cup (219 g) white whole-wheat flour
1/2 cup (43 g) unsweetened cocoa powder, sifted
1 teaspoon (4.6 g) baking soda
1/2 teaspoon salt
2 tablespoons (14 g) flaxseed meal
6 tablespoons (90 ml) cooled coffee or water
1 (4-ounce or 113 g) cold vegan buttery stick, sliced (1/2 cup)
1/2 cup (113 g) ripe avocado
3/4 cup (150 g) raw granulated sugar
3/4 cup (169 g) packed brown sugar
2 teaspoons (10 ml) vanilla extract
1 3/4 cups (280 g) dark chocolate chips
1 cup (120 g) walnut pieces
1/2 teaspoon sea salt flakes
Preheat oven to 375˚F (190˚C). In a medium bowl, stir together flour, cocoa powder, baking soda and salt.
In a small bowl, combine the flaxseed and coffee or water. In a large mixing bowl, beat the buttery stick, avocado, sugars and vanilla at medium speed until creamy and smooth, about 3 minutes. Add the flaxseed mixture and mix on low speed until incorporated.
Add the dry ingredients and mix on low just until moistened. Stir in the chocolate chips and about two-thirds of the walnuts. Drop by heaping tablespoons (or use a spring-handle ice cream scoop—my preferred method) onto ungreased cookie sheets. Press the remaining one-third of the walnuts onto the tops of the cookies and sprinkle with flaked sea salt. Bake about 13 minutes, or until no longer wet-looking in the middles and set on the edges.
Prep time: 30 minutes
Cook time: 13 minutes
Makes 36 cookies, 1 cookie per serving
Nutrition Facts (per serving): 125 calories, 6 g total fat (2 g saturated fat, 0 g trans fat),
106 mg sodium, 0 mg cholesterol, 18 g total carbohydrate (2 g fiber), 2 g protein,
3% DV iron, 1% DV calcium, 0% DV Vitamin A, 0% DV Vitamin C.
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I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
