Joy the Baker

Vegan Chocolate Chocolate Chip Cookies

April 6, 2011


Two things are unacceptable:  I keep forgetting to buy butter, and there’s a spider on my ceiling that my cat can’t reach.

Two solutions have presented themselves:  Make vegan cookies, and construct some sort of winged apparatus to send my cat into flight, thus into spider hunting range.

So far, I’ve got the cookies.  The cat wings have proven more difficult.  This mancat of mine doesn’t seem very aerodynamic.  Why don’t cat tails double as some sort of cat helicopter blade?  That would solve this stupid spider situation for sure.


Sunflower seeds covered in chocolate and a hard candy shell.  The candy shell makes them precious, darling, and edible by the fistful.

Ps.  The sunflower seeds are less than vegan.  Vegan chocolate chunks are a great replacement for those of you who are down with the vegan thing.


These cookies are adapted from my favorite vegan cookie recipe from Organic and Chic.  The original recipe is for spicy ginger cookies.  They’re dense, cakey, cookie biscuits.  I love them.


Applesauce, oil, and flax seed meal moisten these cookies, giving them a chewy bite and ample body.

Yea…  these cookies have body.


Chocolate, espresso powder, and a touch of cinnamon are all packed into this batter.  The sunflower seeds make these cookies spring, sprung, flowery, and bright… vegan chocolate chunks would also be wonderful.


Rolled in sugar and slightly under-baked,  I think these cookies are a treat.  I have a giant bag of them in my freezer.  I share… I’ll probably share.

Recipe adapted from Organic and Chic.

Print this Recipe!


**For extra deliciousness:  add 1 teaspoon instant espresso powder and 1/4 teaspoon ground cinnamon to the dry ingredients, sift together, and proceed as recipe instructs.

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