I lightened these cookies up by replacing the oats with regular flour and instead of “butter,” I’ve used tahini. These cookies are fluffy and light with a cake-like consistency and just a hint of anise, and the flavors are perfect for Christmas.
Chocolate Chip Cookies With Grapefruit and Anise [Vegan]
- 2/3 cup all-purpose flour
- 1 1/2 cups whole wheat pastry flour
- 1 tsp. baking soda
- 1 tsp. powdered stevia
- 1/2 tsp. salt
- 1 tsp. anise seeds, processed in a spice grinder (or use a mortar & pestle)
- 3 tbsp. tahini
- 4 oz. unsweetened applesauce
- 1/4 cup orange juice
- 1/4 cup xylitol (or use regular white sugar)
- 1 tbsp. flaxseed meal combined with 3 tbsp. water
- 1 tsp. vanilla extract
- 2 tsp. grapefruit zest
- 1/2 cup vegan semi-sweet chocolate chips
- Line two baking sheets with parchment paper and preheat the oven to 375F.
- In a medium-sized bowl, whisk together the flours, baking soda, stevia, salt, and anise seed. In a large bowl, whisk together the tahini, applesauce, orange juice, xylitol, flaxseed meal mixture, vanilla extract, and grapefruit zest.
- Mix the dry ingredients into the wet ingredients and stir well. Fold in the chocolate chips. Drop dough by the heaped tablespoonful onto the prepared baking sheets. Gently flatten the cookies. Bake for 10-12 minutes, rotating the baking pans halfway through the cooking time. Let the cookies cool on the pans for a few minutes before transferring the wire cooling racks.