WFPB Chocolate Chip Cookies

WFPB Chocolate Chip Cookies

Being on such a strict diet means there aren’t very many options for sweet indulgences. These cookies are great to have sitting around, and my husband loves them! || I adapted  @susanffvk’s Banana-Maple Oatmeal Cookie recipe from her fat free vegan blog . I added nutmeg in addition to the cinnamon for flavoring and used chocolate chips in place of raisins in Susan’s original recipe.  Tip: Make sure you flatten the cookies before putting them in the oven because they won’t change shape during baking.  I love using the silicon mats I purchased at Costco in place of parchment paper.  These cookies can easily double as a quick breakfast when you are on the run, or a healthy exercise snack at the gym.


WFPB Chocolate Chip Cookies

  • Servings: 3 dozen cookies
  • Difficulty: easy
  • Print

A healthy snack for any time of day.


  • 2 tsp. ground chia seeds
  • 4 Tbsp. water
  • 2 cups quick oats
  • 2 cups white whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 2 tsp. nutmeg
  • 1/2 cup vegan chocolate chips ( I prefer Enjoy life semi-sweet mini chips)
  • 1 tsp. vanilla
  • 1 cup maple syrup
  • 2 bananas, mashed
  • 1 tsp lemon juice


  1. Preheat oven to 375℉
  2. Combine ground chia seeds with water and set aside.
  3. Mix the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg in a mixing bowl.  Add the vegan chocolate chips.
  4. Mix the maple syrup, vanilla, mashed bananas, and lemon juice.  Mix in the ground chia seeds.  Pour into the dry mixture and stir well.
  5. Drop by heaping teaspoons onto a baking sheet lined with a silicon mat or parchment paper.  Flatten each cookie slightly with a fork.  Bake for 8-12 min. or until bottoms are lightly browned.  Cool on a wire rack before serving.


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