Ridiculously Good Whole Grain Chocolate Chip Macadamia Nut Cookies {Vegan}

This afternoon I was craving chocolate chip cookie like a madwoman. I'm also trying to eat healthier (too many treats lately), so I didn't want to make the usual cookie with butter and all purpose flour - I wanted something a bit healthier. And I wanted something immediately - no refrigerating of dough, no stand mixers, nada - I wanted instant gratification. Enter these cookies. I know I'm a fan of hyperbole, but seriously, these cookies are amazing. Made with whole grain spelt and oat flours and just 1 tablespoon of oil, they're moist and soft and chocolatey and taste as good as conventional chocolate chip cookies, but with no refined white flour or lots of sugar or fat. Originally developed by Chocolate Covered Katie, these cookies are easy to adapt to what you have on hand - they'd work just fine with all purpose or whole wheat flours, even whole wheat pastry flour - and the best part? You can eat the DOUGH! Not that I don't eat conventional dough with raw egg - I do - but I do feel a little safer eating vegan dough. And all you need is one bowl, a spoon or spatula, and a cookie sheet. That's it. No mixers, no blenders, nada! So if you're looking for a little bit of chocolatey goodness RIGHT NOW, try these cookies. I don't think you'll be disappointed. And only 86 calories per cookie - what?!

I make these cookies by weighing ingredients - in a recipe like this, it really does make a difference, because if you use too much flour, you'll end up with a dry, crumbly cookie. So I'm including both grams/ounces, and just bust out your food scale and go to town.

Ridiculously Good Whole Grain Vegan Chocolate Chip Cookies

adapted from Chocolate Covered Katie

yields 12 cookies

Ingredients:

• 40g oat flour (about 1.4oz)
• 30g whole grain spelt flour (about 1oz)
• 1/8 tsp table salt
• 1/4 tsp baking soda
• 2 Tbsp lightly packed brown sugar
• 2 Tbsp granulated sugar
• 1/3 cup chocolate chips 
• 1/3 cup chopped macadamia nuts
• 1/2 tsp pure vanilla extract
• 1 Tbsp coconut oil
• 2 Tbsp unsweetened almond milk (or regular milk, if you're not concerned about keeping them vegan)

Instructions:

1. Position a rack in the center of your oven and preheat to 375 degrees. Line a cookie sheet with parchment paper. 
2. In a medium bowl, mix or whisk together the oat flour, spelt flour, salt, baking soda, brown sugar, and granulated sugar. Add the vanilla, coconut oil, and almond milk and mix until combined. Fold in the chocolate chips. 
3. Using your hands, roll the dough into little balls (about 1-2 tsp each) and place on the parchment-lined baking sheet. I get 12 small cookies from this recipe - feel free to make 6 big cookies or 4 huge-tastic cookies or whatever, just adjust the baking time (and the nutrition info will change, of course). 
4. Bake at 375 degrees for 6-7 minutes. Cookies will still be soft when you remove them from the oven, but that's okay, if you like soft cookies (bake a little bit longer for crisper cookies) like I do. Cool the cookies on the sheet placed on top of a cooling rack.

Nutrition Info Per Cookie:

Calories: 86; Fat: 3.4g; Cholesterol: 0mg; Sodium: 33mg; Carbs: 13g; Fiber: 1g; Sugars: 7.7g; Protein: 1.3g