Vegan Chocolate Chocolate Cookies

Last night I had a huge chocolate craving, but we didn’t have anything chocolatey in the house…or so it seemed!

Rummaging in the cupboard, I found some cocoa powder from who knows when and, wait for it, a bunch Hanukkah gelt from last year (actually called Trader Joe’s coins of the world).  Phil and I spent about 5 minutes peeling the wrappers off and then chopping the chocolate.  I then went online to find a good recipe that used flax seeds instead of eggs (need those for something tomorrow night).

Et voila!  I found a Chewy Chocolate Chocolate Chip Cookie recipe from The Post Punk Kitchen (thank you Isa).  These cookies came out great and hit the chocolate craving spot!  I did make a few modifications (see below).

Chewy Chocolate Chocolate Chip Cookies (adapted from The Post Punk Kitchen)


  • 1/2 cup canola oil
  • 1 cup turbinado sugar
  • 1/2 cup white sugar
  • 2 teaspoons vanilla
  • 1 tablespoon ground flax seeds
  • 1/2 cup soymilk
  • 2 cups whole wheat pastry flour (or use AP flour)
  • 1/2 cup dutch processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • 1/4 cup dried cranberries
  • 1/4 cup toasted coconut

To Do:

  1. Preheat oven to 350 F.
  2. Blend the flax seeds, vanilla and soy milk in a blender.
  3. In a large bowl sift together flour, cocoa, baking soda and salt.
  4. Use a stand mixer and cream together oil and sugar (or just use a wooden spoon). Add the flax seed/soy milk mixture and mix well.
  5. Fold in the dry ingredients in 3 batches.  Mix until incorporated.
  6. Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
  7. Bake for 10 minutes (VERY IMPORTANT DO NOT OVER-BAKE). Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

One Comment on “Vegan Chocolate Chocolate Cookies”

  1. Aimee says:

    I love how you improvised…awesome! 🙂

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