Chocolate Chip Cookie Splendor

If there is one food I could eat myself to death with it would have to be chocolate chip cookie dough.  Every time I make cookies, it is truly a test of my will to not over indulge.  All I have to say is thank goodness it is possible to make chocolate chip cookies sans animal products.  And with a few extra touches, these guys offer a fair amount of fiber, omega-3’s, and protein.

My first experimenting with vegan chocolate chip cookies was with a recipe from The Joy of Baking.  They were a huge success—my aunt and uncle would moan at me, “Melissa!  Why must you tempt us!”

In Korea, I have had to revise the recipe a bit as it is difficult and expensive to get my hands on vegan butter.  This new recipe is adapted from vegweb with a few MJ-esque touches.  They are equally as delightful as The Joy of Baking cookies.


  • 2 cups flour (any kind, I like to use all whole wheat or half all-purpose and half whole wheat)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • pinch of salt
  • ¼ cup ground flaxseed
  • 1/8 cup chia seeds
  • ¼ raw sugar (turbinado)
  • 1/3 cup agave nectar
  • ½ cup oil (canola, hemp, or coconut work great)
  • ½ cup water
  • 1 Tbls vanilla
  • 1/2 – ¾ cup dairy free chocolate chips


  • Preheat oven to 350 degrees F
  • Mix dry ingredients in large bowl
  • In a separate bowl, blend wet ingredients
  • Mix wet and dry together and stir in chocolate chips
  • Spoon onto non-stick baking sheet
  • Lick spoon, ah hell, have a whole spoonful.
  • Bake for 10-12 minutes
  • Let cool (I’d like to see you try)
  • Enjoy!

Happy Eating!


4 thoughts on “Chocolate Chip Cookie Splendor

    • mjorgey

      um…I cooled a few of them 🙂 hehe. Although it was really a test of my will to not eat them before I handed them off to my uncle in Gunsan 🙂 I sat in my hotel room for 5 hours just staring at them while I waited. haha

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