Father’s Day. It’s coming. Except in my case, I call it Pop’s Day, cuz that’s what I call my dad. I can’t really send him flowers or a little piece of jewelry like I can my mother on her special day. He no longer needs ties and has more tools, shirts and logo baseball hats than he can ever use. So what do I send my old man to let him know how special he is? Bake him a batch of (healthy) vegan chocolate chip cookies that feature his favorite flavors.
Can’t find stevia-sweetened, vegan chocolate chips in your store? You can purchase Lily’s Sweets brand chips in individual bags or (as I do) in massive quantities, here. I like to use coconut sugar in these, but you can also use brown sugar if that’s what you have on hand.
Make these unusual cookies for your dad on his day – or for your own enjoyment. Grapefruit and chocolate really works!
- 2/3 cup whole wheat pastry flour
- 1 1/2 cups quick-cooking oats or rolled oats that have been lightly pulsed in a food processor
- 1 tsp. baking soda
- 1 tsp. anise seeds, crushed with a mortar & pestle or processed in a spice grinder
- 1/4 tsp. anise seeds, left whole
- 3/4 cup coconut sugar
- 1/4 cup tahini
- 4 Tbsp. aquafaba (a.k.a. the water from a can of white or cannellini beans)
- 4 Tbsp. fresh grapefruit juice w/ pulp
- 1 tsp. vanilla extract
- 2–3 tsp. grapefruit zest
- 1/3 cup stevia-sweetened vegan semi-sweet chocolate chips
- Line a baking sheet with parchment paper and preheat oven to 375-degrees F.
- In a medium-sized bowl, whisk together the flour, oats, baking soda and ground and whole anise seeds.
- In a large bowl, cream the coconut sugar, tahini, aquafaba, grapefruit juice, vanilla extract and grapefruit zest until smooth.
- Mix the dry ingredients in with the wet ingredients and stir in the chocolate chips. Drop dough by large spoonfuls onto the prepared baking sheet. Wet the bottom of a glass to gently flatten the cookies. Bake for 12-14 minutes. Let cool for a few minutes on the baking pan before transferring to a wire rack to cool completely.
- I do not add salt to this recipe because the water from the canned beans is salty enough. If you are using bean water from unsalted beans, add 1/2 teaspoon of salt to the recipe.
- Serving Size: 6
- Calories: 339
- Sugar: 31
- Sodium: 224
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 60
- Protein: 6
- Cholesterol: 0