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.
Pop’s Chocolate Chip Cookies w/ Grapefruit & Anise
Make these unusual cookies for your dad on his day – or for your own enjoyment. Grapefruit and chocolate really works!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 12 1x
- 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