Nutritious Vegan Chocolate Chip Soy Cookies

Nutritious Vegan Chocolate Chip Soy Cookies

Nutritious Vegan Chocolate Chip Soy Cookies

Yield:** ~16 medium cookies Texture:** soft inside, lightly crisp edges Protein:** relatively high for a cookie

Ingredients

PreRequisites:**

  • 70g soy beans soak overnight 8-14hours
  • boil soy beans for 1 hour
  • let them drip off for 5 minutes
  • put through a meat grinder while still hot (should not be a fine paste, so avoid using a blender. A potate masher may be useful if you do not have a meat grinder)

**

Wet base**

  • 70 g dry weight boiled ground soybeans** (well drained) (will be approx 200g with the water they have soaked)

  • 120 g coconut sugar or brown sugar

  • 60 ml neutral oil (rapeseed / sunflower)

  • 1 tsp vanilla extract

  • 2 tbsp plant milk (soy or oat)

Dry**

  • 120 g oat flour (or blended rolled oats)

  • 40 g whole wheat flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ tsp cinnamon

  • ½ tsp espresso powder (excellent with chocolate

  • 1 tbsp cocoa powder

Add-ins**

  • 100 g vegan dark chocolate chips

  • Optional:

2 tbsp flaxseed meal

  • 40 g chopped walnuts or hazelnuts

Preparation

  • Preheat oven**

fan 180 °C.

  • Prepare soy base**

Grind the boiled soybeans through a meat grinder.

  • If coarse, mash slightly with a fork.

  • Mix wet ingredients**

Combine ground soybeans, sugar, oil, vanilla, and plant milk.

  • Mix until uniform and creamy.

  • Mix dry ingredients**

Combine oat flour, whole wheat flour, baking powder, baking soda, cinnamon, cocoa powder, and salt.

  • Combine**

Fold dry ingredients into the soybean mixture.

  • Add chocolate chips and optional nuts.

  • Adjust texture**

Dough should be thick but scoopable**.

  • If too wet → add 1–2 tbsp oat flour.

  • Shape**

Scoop 2-tbsp portions.

  • Flatten slightly on parchment-lined tray. maximum 1 cm thickness

  • Bake**

15 minutes until edges are lightly browned.

  • Cool**

Let cool 10 minutes before moving (they firm up as they cool)

Nutrition Advantages

Compared to standard cookies:

  • High protein** from soybeans

  • High fiber** from oats and whole wheat

  • Lower fat than traditional cookies

  • More satiating

Approximate per cookie (16 cookies):

  • ~120 kcal

  • ~5–6 g protein

Important Tips

  1. Cook soybeans very soft** Undercooked soybeans create grainy cookies.

  2. Drain very well** Too much water → flat cookies.

  3. Chill dough if soft** 15 minutes in fridge improves shape.