|Nutrition Facts (per serving)|
|Servings: 12 to 15|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you are on the hunt for the elusive sugar-free and vegan dessert, look no further than these cookies. These sugar-free chocolate chip cookies are made with natural brown rice syrup. The syrup provides a sweet taste to the cookies. Since they are completely egg-free and dairy-free, that makes these cookies 100 percent vegan.
If you don't normally bake vegan and sugar-free foods, you'll likely need to shop for brown rice syrup and sugar-free chocolate chips. These can likely be found at a natural foods store. The cookies do contain brown rice syrup, but they're refined sugar-free and safe for vegans avoiding processed sugar and bone char. This recipe calls for one mashed banana. Browning bananas mash best (as you may know from making banana bread). If you don't have a brown banana ready, you can always microwave a ripe banana for about 30 seconds. The heat from the microwave will soften it, making it easier to mash. Finally, the recipe calls for soy milk. Feel free to use any milk substitute instead.
If this recipe has sparked your interest in a sugar-free cookie, great! There are lots more sugar-free cookie recipes to add to your regular baking rotation. If these cookies are going to be part of a bake sale or cookie exchange, be sure to label them as sugar-free and vegan so those that care know they are safe to eat.
- 1 banana (mashed)
- 3/4 cup brown rice syrup
- 1/4 cup soy milk
- 1/4 cup vegetable oil
- 3 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups sugar-free vegan dark chocolate chips
Pre-heat oven to 325 degrees. Combine the banana, brown rice syrup, soy milk, and vegetable oil. Whisk the mixture until well combined.
In a separate bowl, combine the flour, salt, baking powder, and baking soda. Add this dry mixture to the banana mixture, stirring well to combine.
Gently fold in chocolate chips.
Drop the cookies using teaspoons onto a baking sheet. Bake for 10 to 12 minutes or until lightly golden brown.
Cool the cookies on a cooling rack and serve once cool. The cookies can be stored in a sealed container on the countertop for 4 to 5 days.
If you are looking for more sugar-free vegan cookie recipes, try one of these: easy vegan date macaroons, peanut butter and banana cookies, quick walnut and carob no-bake cookies, fig cookies, or sugar-free fruit cookies. Once you get the basics of sugar-free and vegan baking down, feel free to experiment with your own variations of your favorite cookies. Just remember to write down what you make, so if you like it, you can make them again!