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.

Ingredients:

• 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

Directions: 

• 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!