Slow Cooker Chocolate Chip Cookie from Vegan Slow Cooking for Two

By Kathy_Hester

Here's my favorite chocolate chip cookie recipe and you make it your 1 1/2 or 2 quart slow cooker! No matter how many people you’re feeding, eventually you’ll want a sweet treat. This recipe makes a warm, ooey gooey cookie for two. Use your favorite nuts or extracts to change it up. (Photo by Kate Lewis)

Ingredients

• FOR THE DRY INGREDIENTS:
• 1/2 cup (60 g) whole-wheat pastry flour (*use gluten-free baking mix)
• 1 tablespoon (15 g) brown sugar
• 1/8 teaspoon baking soda
• Pinch salt
• FOR THE WET INGREDIENTS:
• 1/4 cup (60 ml) unsweetened nondairy milk
• 1 teaspoon ground flaxseeds mixed with 2 teaspoons (10 ml) warm water
• 1 teaspoon olive oil (**substitute applesauce or pumpkin purée)
• 1/4 teaspoon extract (vanilla, orange, lemon, mint, lavender, etc.)
• EXTRAS:
• 1/4 cup (44 g) vegan chocolate chips or
• 1/4 cup (44 g) vegan chocolate chips and 1/4 cup (30 g) chopped nuts or
• 1/4 cup (60 g) chopped nuts

Details

Servings 2
Preparation time 15mins
Cooking time 60mins
Adapted from healthyslowcooking.com

Preparation

Step 1

Spray the crock with oil or **line with parchment paper to make the recipe oil-free.

Mix the dry ingredients in one bowl and the wet ingredients in another. Then add the wet to the

dry and mix until combined. Add in the extras of your choice.

Pour the mixture into the slow cooker and spread evenly on the bottom. Put a clean dish towel

or paper towel between the lid and slow cooker to absorb the condensation.

Cook on high for 45 to 60 minutes or until the middle springs back when touched.