Ultimate Vegan Cookie Quest: Part 2

October 5, 2014

Related Topics: Recipes

We are well on our way to finding the tastiest vegan cookie on the web!  To see our first cookie recipe, click here.  This next one comes for the blog Healthy. Happy. Life.  In addition to her best vegan cookie, she describes 7 secrets to successful vegan cookie baking.  The post is very descriptive which is helpful because this recipe has a lot of ingredients.

Vegan Cookies take 2

After mixing all the ingredients the dough is really oily.

Vegan Cookie dough take 2
The cookies came out dense and chewy.  They tasted great though, the coconut oil and tiny bit of peanut butter really adds flavor.
Vegan Cookie baked take 2

All in all, if I had to choose a cookie, I would pick number 1. It was the texture of cookie 1 that won me over.  Much softer and fluffier than this recipe.

Vegan Cookie done take 2


Thanks for tuning in for round 2 of our quest for the Ultimate Vegan Cookie.  In two weeks we will be reviewing Mexican hot chocolate snickerdoodles.  Bake on!

Dream Cookies, chocolate chip dream
makes 1 dozen medium-large cookies

1/2 cup spelt flour
1/2 cup + 2 Tbsp white flour (organic, unbleached)
1/3 tsp pink salt (any salt to sub)
1 1/2 Tbsp freshly ground flax seeds
1 1/2 tsp baking powder
1/2 cup + 2 Tbsp organic sugar (I used Florida Crystals)
2 tsp creamy peanut butter (optional)
1/2 cup + 2 tsp melted virgin coconut oil
2 Tbsp almond milk
1/2 tsp apple cider vinegar
1/2 tsp real vanilla extract
fold in:
1/2 cup semi-sweet chocolate chips (vegan chips, dairy-free)


1. Preheat oven to 400 degrees.
2. Grab a baking sheet and grease it lightly with cooking spray. I use coconut oil cooking spray.
3. Grab a large mixing bowl and add the flour, salt and baking powder.
4. Grind your flax seeds in a seed grinder or coffee grinder. Add them to the dry bowl.
5. In a medium bowl add the coconut oil, sugar, optional peanut butter and almond milk. Heat in the microwave until the coconut oil is super soft or melted and everything is warm in temperature. About thirty seconds in the microwave should do it. Note: If you do not want to use the microwave you can allow the coconut oil to soften to room temperature on its own or by placing the coconut oil jar in a warm water bath. Just make sure the almond milk is also room temperature before combining. Cold will turn the coconut oil hard and cause a cookie fail.
6. Stir the sugar/oil mixture and add the vanilla extract. Stir the sugar/oil mixture into the dry flour mixture. Stir well until you have a wet thick yet oily dough.
7. Fold in the vinegar and chocolate chips. Tip! Use slightly chilled chocolate chips (I place mine in the fridge an hour before baking, this helps to firm up the dough a bit faster since the cold turns the coconut oil firm.)
8. Place the dough in the fridge just long enough for it to become sticky and firm like PlayDoh. You want to be able to roll the dough into a ball in the palm of your hand. Roll dough and place on baking sheets. Optional: roll cookies in sugar for an extra sweet accent.
9. After you place cookies in the 400 degree oven, turn the baking temp down to 375. Bake at 375 for 10-12 minutes – or until the tops begin to very slightly brown. The cookies will be very soft when you take them out of the oven, but as they cool they will become buttery and cookie-like in texture. Allow to cool for at least 10-15 minutes before disturbing. (I just leave mine right on the baking sheet for a few minutes .. that is why it is better to pull your cookies out a bit under-done since the bottoms can continue toasting a bit. The oil keeps them quite hot.)
10. Cool. Eat. Enjoy. Store sealed in a container on your countertop. If storing in the fridge just be aware that they will firm up quite hard in the fridge and should be warmed slightly before serving.

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