Delicious Chocolate, Chocolate Chip Cookies

My sister was in town a few weeks back, and as we hung out and visited, I thought, “Cookies would be festive, wouldn’t they?”  It was a given that we’d all want chocolate.  I pulled out an old recipe from my VEGANOMICON cookbook and popped these puppies out of the oven in no time.


I’ve made about…5 batches since then.  We took baked goodies to the neighbors for a Christmas treat, and the very best response we received when presented with the plate was, “Aww man.  You didn’t have to do this shit!”  No, no we didn’t…but Merry Christmas anyway!

Here’s the economical packaging I came up with:  sturdy paper plate+parchment paper sewn into a square+twine+greenery from a tree in our yard+ 50¢ glittery pinecone sprig +paint chip tag


I made them again yesterday to celebrate my friend’s 40th b-day.  They seemed to be a hit at the party, and I received several requests for the recipe.  So here it is girls! (Oh yeah…they’re vegan too!)


This recipe has been adapted from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero.  They are excellent vegan chefs and I love this cookbook.  Their Chewy Oatmeal Raisin Cookies are the bomb too!

Here’s the deal.  I changed a few things about their recipe, like I added more salt into the dough as well as sprinkled it on top before baking.  We like a little salt with our sweet in this house.  There are a few things that are flexible:  Veggie oil and nut milk.  I LOVE the way these cookies taste using the combo of oils I listed above.  Flax milk worked really well, but so did soy milk.


You don’t HAVE to use organic fair trade cocoa powder or vegan chocolate chips ( A good quality chocolate chip will have a higher chocolate content, pure ingredients and no additives. The ingredients will be simple: cocoa, cocoa butter, lecithin, sugar and sometimes vanilla. And that’s it. Lesser quality chocolates have a long ingredients list, which, along with cheap fillers such as food starch and artificial flavorings, will often contain milk, milk solids or milk fat.)  That being stated, higher quality always leads to a better tasting end-product.  But buy what you can afford and they will still taste delicious!  You can also omit the flax meal, but flax seeds are so inexpensive and they give the cookies their long-lasting chewiness!

Here’s what to do:

Turn your oven on to 350°.

In a large bowl, sift together flour, cocoa, baking soda and salt.

In another bowl, mix oils (heat coconut oil to just melted on low heat over stovetop) and sugar.  Mix well.  Add flax seed, nut milk and vanilla.  Mix well.

Slowly mix dry ingredients into wet ingredients until a dough forms.


Work in the chocolate chips and nuts using your hands.  Mix it well.

Line your baking sheets with parchment paper.  Roll the dough into 1-2 inch balls and flatten a bit.  Place on cookie sheet.


Sprinkle each ball with a bit of sea salt.

Bake for 10 minutes.  Remove from oven and let cool about 5 minutes.  Place on wire rack to cool completely (if you can keep them from hopping into your mouth before then!)


I think I will mix in some tart dried cherries next time.

Here’s a link to the cookbook on Amazon if you’re interested in Veganomicon.  It has been one of my go-to cookbooks for years!  These girls have an awesome vegan website called the Post Punk Kitchen.  You can check it out here:



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