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.
Vegan Chocolate Chocolate Chip Cookies
24 to 28 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar (vegan)
- 2 tablespoons flax seed meal
- 1/2 cup applesauce
- 1/4 cup canola oil
- 1/2 cup chocolate coated sunflower seeds
- 1/2 cup chocolate chips (or 1 cup vegan chocolate chips)
- 1 teaspoon pure vanilla extract
Cooking Directions
- Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a small bowl, carefully whisk together sugar, flax seed meal, applesauce, oil and vanilla extract.
- Pour the wet ingredients, all at once, into the dry ingredients. Add the chocolate chunks (and sunflower seeds, if using) and stir together with a spatula. The dough will be fairly thick. Stir until all of the dry ingredients are just moistened. You can even use your hands if necessary, but try not to knead and overwork the dough. Dump dough out onto a piece of waxed paper or plastic wrap.
- Form into a disk, wrap, and refrigerate for one hour (or overnight).
- Once chilled, scoop dough by the tablespoonful into balls. Roll in granulated sugar, place on prepared cookie sheets, and press them down, just slightly with the heel of your hand. These cookies won't spread much.
- Bake for 9 to 10 minutes. Cookies should still be slightly soft in the middle. Remove from the oven. Allow to cool on the baking sheet for 5 minutes, before removing to a wire rack to cool completely. Cookies will keep, in an airtight container, at room temperature, for up to 5 days.
**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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Joy, is the flax seed meal necessary? I stumbled upon some chocolate covered sunflower seeds at World Market and nearly died (since we don’t have Trader Joe’s in Texas..yet)…and then bought three packages of them. Anyway, I’ve got everything else but the flax, do I need it??
yes! the flax seed meal adds moisture and is a replacement for eggs.
Hi Joy! I’ve got my second batch of your cookies in the oven as I type!
I’ve read through some of the comments here and I’m glad to know that I wasn’t the only one that got a crumbly dough to start with (mine was beyond crumbly!! Hahaha), but I ended up adding just shy of a quarter of a cup of soy milk (yep, I’m vegan!) and the dough came together really nicely.
I wanted really big fat cookies, so when I wrapped the dough I rolled it into a big log. When it came out of the fridge I just cut the cookies straight off of the log and onto the baking sheet.
Oh and instead of the candied chocolate sunflower seeds, I used smoked almonds… I can’t wait to try them!!!! :)
These cookies look so lovely! I have seen chocolate covered sunflower seeds in Trader Joe’s so many times but have never checked to see if they were vegan. I would love to make these with chocolate chunks though. Anything with chocolate is hard to resist making :)
I just spoiled my supper, can’t stop at just one or two or….
I didn’t have the chocolate covered sunflower seeds =o( but will look for them in the future, they are so pretty! This recipe is a keeper, thanks!
I made these for halloween! They are so cute with purple, orange, black, and green coated sunflower seeds! Love this recipe :)
these are my (and my family’s) favorite cookies ever, vegan or no! instead of chocolate chunks (as there was no vegan chocolate in the house) i used crumbled pecans. rolled them in granulated sugar and they baked up so beautifully. oh, and i don’t refrigerate them! instead, i make up the batter and stick the whole bowl in the freezer while the oven preheats and i clean up my mess/grease the pans. i’ve made them three times so far (not including the batch in the oven ;)) and they’re fabulous. thanks for the recipe!
Hi Joy! I was going to make these cookies this weekend, for some reason the recipe is not showing up? :(
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