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Dairy-Free Superfood Chocolate Chip Cookies
Unsweetened applesauce and hemp seeds replace eggs, while refined coconut oil stands in for butter — the combination keeps the cookies moist at the center and produces crisp edges without dairy. A tablespoon of maca powder mixes into the dry ingredients alongside baking soda, salt, and flour. Dairy-free chocolate chips and a quarter cup of cacao nibs both go in, so each bite has both melty chocolate and a sharper crunchy note from the nibs. Makes 36 cookies in 45 minutes.
Equipment
- Oven
- Baking sheet
- Parchment paper
Ingredients
- 1 cup (150 g) hemp seeds, divided
- ½ cup (120 g) unsweetened applesauce
- 2 teaspoons pure vanilla extract
- ¾ cup (180 ml) refined coconut oil, melted
- ¾ cup (160 g) packed brown sugar
- ¾ cup (150 g) granulated sugar
- 2½ cups (315 g) unbleached organic all-purpose flour or gluten-free flour
- 1 tablespoon maca powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (175 g) dairy-free chocolate chips
- ¼ cup (40 g) cacao nibs
Instructions
- 1Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2Place 3/4 cup of the hemp seeds into a blender along with the applesauce and vanilla extract. Blend the mixture until it forms a thick paste. This creates a creamy, nutrient-dense base that binds the dough without eggs.
- 3Combine the melted coconut oil, brown sugar, and granulated sugar in a large mixing bowl. Whisk or beat with a hand mixer until the mixture becomes light and fluffy. Scrape the hemp seed and applesauce paste from the blender into the bowl and stir to combine.
- 4Whisk the flour, maca powder, fine sea salt, baking soda, and baking powder together in a separate small bowl.
- 5Pour the dry ingredients into the wet mixture and stir with a wooden spoon until just combined. Don't overmix, or the cookies will become tough. Fold in the dairy-free chocolate chips, cacao nibs, and the remaining 1/4 cup of hemp seeds.
- 6Portion the dough into small balls weighing about 1 1/4 ounces each. Arrange them on the lined baking sheets with 2 inches of space between each cookie, then gently flatten the tops with your fingers. They won't spread much on their own during baking.
- 7Bake for 10 to 12 minutes until the edges turn a light golden brown. Let the cookies rest on the baking sheets for a few minutes before moving them to a wire rack to finish cooling.
- 8Repeat the portioning and baking process with any remaining cookie dough.
Notes
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Make ahead: You can scoop the dough into balls and freeze them. Bake straight from frozen, adding 1 to 2 extra minutes to the cooking time.
- Gluten-free option: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend if needed.
Recipe Details
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