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!

Vegan Chocolate Chocolate Chip Cookies

24 to 28 cookies


  • 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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