Healthier Chocolate Chip Cookies & Vegan Desserts

    It's the last week of Veganuary and it's time to talk about dessert!

    Desserts, baking and snacks can be a healthy and delicious part of a plant-based lifestyle, and I think it's important to have a few AMAZING recipes in your arsenal - crowd pleasers that you can pull out when you want a healthy treat. The recipe that I'm sharing today is one I created a few years back and it's a firm favourite in my family, and has received rave reviews from everyone I've shared it with too!

    In this week's episode of In My Plant-Based Kitchen (Episode 27!):

    • 🍪 ideas for healthy snacks and desserts
    • 🍪 tips for substituting eggs, butter and more in your baking
    • 🍪 how to pack your treats with nutrition so you can feel GOOD about eating them
    • 🍪 natural sweeteners - how to use them successfully

    And we make my More-ish Almond Chocolate Chip Cookies, illustrating all the tips! Here's the recipe for you:

    More-ish Chocolate Almond Cookies

    Makes 14-16 cookies


    • ¼ cup spelt flour
    • 2 tbsp wheat germ
    • ¼ cup rolled oats
    • 3 tbsp shredded, unsweetened coconut
    • 1 tsp baking powder
    • 1/8 tsp sea salt (optional)
    • 1/8 – ¼ tsp ground cardamom
    • ¾ cup mini dairy-free chocolate chips (dark)
    • ¾ cup almond butter
    • ½ cup date paste (see how to make date paste below)
    • 2 chia/flax eggs (2 x [1 tbsp ground chia/flax seeds + 3 tbsp water])
    • 1 tsp pure vanilla extract


    1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
    2. Combine the dry ingredients in a bowl and mix well (start with just ¼ cup of spelt flour and reserve the other 2 tbsp in case the mixture seems wet)
    3. Combine the wet ingredients in a bowl and mix well (use a mixer if necessary to get the mixture really smooth.
    4. Combine the dry and wet mixtures, and mix until well incorporated.
    5. Either drop the cookies onto the cookie sheet, or for a less rustic look, form them into balls and press gently into a cookie shape.
    6. Bake for 12-14 minutes, remove from oven, cool and serve.

    Date Paste

    Fill a jar as full as you can with pitted dates. Fill the remaining space with water. Cover and soak overnight. Place everything, with a splash of vanilla and a small pinch of salt (optional) into a food processor and process until smooth. Store, covered in the fridge – or, if you’re not going to use it within a couple of weeks, place into ice cube trays and freeze, removing as necessary for use.


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