Article by Greg Dundee 🙂


3⁄4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon flax seed, plus
1 teaspoon flax seed
1⁄2 cup soymilk
2 cups flour
3⁄4 cup cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups semisweet vegan chocolate chips


Preheat oven to 350°F.

Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.

In a large bowl, sift together cocoa, flour, baking soda and salt.

Cream the sugar and oil in a separate large bowl.

Add the flax/soy milk mixture and mix well.

Stir in the vanilla.

Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
Mix in the chocolate chips.

Roll dough into 1″ balls and flatten into disks about 1 1/2″ in diameter.

Place on an ungreased cookie sheet about 1″ apart and bake for 10 minutes.
Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.

**For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.

***For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped nuts of your choice.

Original recipe by Post Punk Kitchen

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