Not really M&M cookies

The Not Really M&M Cookies

(vegan and not healthy)

2 cups of flour
1 Tbs cornstarch
½ tsp salt
1 tsp baking soda
¾ cup brown sugar
½ cup sugar
¾ “butter” (I use earth balance)
1 NOT-egg (either flax egg or the Follow your heart “eggless egg)
1 tsp vanilla
1 bag of Unreal chocolate gems (I used the peanut ones)
+ about 2 oz of dairy free mini chocolate chips

Mix flour, cornstarch, salt, baking soda in medium bowl
In separate bowl mix the sugars, add in melted butter, and “egg”. Stir well, add vanilla.
Slowly pour the dry mixture into the wet, stirring as you go.
Finally add in chocolate pieces.
Refrigerate about ½ hour until it firms up a little.
Preheat oven to 350 degrees.

On baking pan, spoon about 1 Tbs of cookie dough, leave about  2 inches between scoops (they will grow).
Bake 10 minutes, allow to cool on cooking rack.


Dog Biscuits: Apple, PB, Grain-free biscuits

1/2 cup applesauce oat-biscuits
1/2 peanut butter
1 3/4 cup oat flour
1 tsp cinnamon


-Preheat oven to 350 degree
-Line large baking pan with parchment paper
-If your are using oats, pulse in blender until you have a flour-like consistency.
-In large bowl, mix flour and peanut butter.
-Add in the apple sauce, and mix well, creating a dough mix.
-Sprinkle in  cinnamon and any other spices (my dog love pumpkin flavor as well)
-Form a ball using all the dough and roll out on flat surface, until dough is no more than 1/4″ thick.
-Using cookie cutter, cut out shapes using all the dough. Place on pan and bake about 15 minutes.


The Basically the Best Chocolate Chip Cookies


  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Earth balance, room temperature
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoon pure vanilla extract
  • 2 Flax Eggs, room temperature
  • 1 1/2 cups non-dairy chocolate chips


Preheat oven to 375 degrees and line baking pan with parchment paper

In medium bowl, mix flour, baking soda, baking powder and salt.

In large bowl beat sugars into butter, and add in flax eggs and vanilla.

basicchocochipcookies2Add the dry mixture into the wet, stirring well.

Add in chocolate chips.

Scoop about 1 Tablespoon of dough, dropping onto baking pan 2 inches apart.

Bake 12 minutes, and let cool on pan about 5 before removing.

(You can also keep dough in refrigerator covered for later use.) 

Mexican Hot Chocolate Cookies

Vegan Mexican Hot Chocolate Cookies


1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon cayenne pepper
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:

1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wets, mixing continuously. The batter will be thick

Using cookie scoop or palm of your hands create balls 2 Tbs of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting.

Bake for about 12 minutes.

Makes 15-20 cookies, depending how big you want them.

Whole Wheat Chocolate Chip Cookie Bars

maggie with cookie bars

¾ cup Earth Balance, room temperature
1 cup brown sugar
½ c. sugar
1 Flax egg (1 Tbs ground Flax + 2 Tbs warm water- let sit to set up)
1 tsp vanilla
2 cup whole wheat flour
1 tsp baking soda
½ tsp salt
As many chocolate chips as your heart desires (2 cup usually great for addicts)
1 cup chopped walnuts

-Preheat oven
-Spray 8×9 inch baking pan with baking spray
-Beat sugar and butter, until creamy
-Add “egg” and vanilla
-In separate bowl, combine flour, baking soda, salt (mix can be crumbly)
-Mix dry into wet, cup by cup, to insure mixed well
-Stir in chocolate chips and walnuts
-Press dough into pan
-Bake 25 minutes, or until top is golden brown
-Remove from oven and let cool 10 minutes
-Slice and Serve

Vanishing Vegan Cookies

Vanishing Vegan Cookies
(aka Oatmeal chocolate chip cookies)

1/2 cup vegan butter (Earth Balance), softened
3/4 cup brown sugar
1/2 cup sugar
2 egg replacers (either 2 flax eggs or use Ener-G egg replacer)
1 teaspoon vanilla
1 Tbs ground cinnamon
 1/2 cups unbleached flour
3 cups oats, uncooked
1 teaspoon baking soda
dash of salt
A bunch of chocolate chips (at least one cup!)
crushed nuts, optional (walnuts are best)
dash of almond milk


  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugars in medium bowl.
  3. Prepare egg replacer and sit aside.
  4. Add baking soda, vanilla, and then egg replacement to sugar mixture.
  5. Next stir in flour and then stir in oats, one cup at a time.
  6. Fold in chocolate chips. Mix well.
  7. If dough is a little too dry pour in a dash of almond milk
  8. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  9. Bake for 15 minutes or until tops begin to brown.
  10. Allow cookies to remain on cookie sheet for a few minutes

Chewy Chocolate Chip Cookies

chocolatechipchewy1 cup oats ground into flour
¼ cup flour
1/2 tsp sea salt
1/2 tsp baking soda
½ tsp cinnamon
¼ cup sugar
14 cup maple syrup
14 cup coconut oil, melted
1 tsp vanilla
½ Tbs almond milk
½ cup vegan chocolate chips

Preheat oven 350. Line baking pan with parchment paper
Mix all dry ingredients together (except chocolate chips)
Add in all the wet ingredients.
Chill dough for 30 minutes in fridge
Rolls into small balls, push down on prepared baking pan
Bake cookies 10-12 minutes
Let cookies cool on pan for about 30 minutes, to let set

Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies
(makes about 30 cookies)

2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
2/3 cup oil
1 cup sugar
½ soy or almond milk
1 Tbs. vanilla
as many chocolate chips as you’d like!

Preheat oven to 350 degrees.  Line baking pan with parchment paper.
In a large bowl mix oil and sugar.  Add in vanilla, cocoa powder, baking soda, and salt.  Mix well.
Next stir in the almond milk.
Once these make a chocolate mixture, sift in the flour in batches.
Finally stir in your desired amount of chocolate chips.

Scoop spoonful of dough onto parchment paper, leaving about an inch in between.
Bake for 10 minutes.  Let cool on metal rack for at least 5 minutes before devouring!

Walnut Chocolate Chip Cookies

VEGAN Walnut Chocolate Chip Cookies
Makes about 30 cookies that will disappear before your eyes

walnutcookies.nohumbug3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour
2 cups rolled oats
1 tsp. baking soda
1 tsp. salt
1 Tbs. ground cinnamon
1 ½ cups vegan chocolate chips

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to small bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in large bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Add in oats and chocolate chips.

5. Scoop dough by spoonfuls into 1-2 inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown. Cool on baking sheets, then transfer to wire rack to cool completely.


Cinnamon- Espresso Chocolate Chip Cookies


2-cup all purpose flour
½ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
1 cup vegan margarine
3 Tbs instant espresso powder
1 powdered sugar
½ cup packed brown sugar
1 ½ cup semisweet chocolate chips (dairy-free)
About ¼ cup granulated sugar for sprinkling

Preheat the oven to 350 degrees.  Line 2-3 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Using a mixer, beat margarine and espresso powder until well combined.  Add powdered sugar and brown sugar, and beat until combined. Mix in the flour mixture ½ cup at a time.  If dough seems too dry to scopp, add 1-2 Tbs of water.  Stir in chocolate chips.

Scoop about 2 tbs of dough at a time.  Roll each scoop in a small plate of sugar.  Place each scoop, round side up, on the prepared baking sheets, about 2 inches apart.  For crisp cooking, gently flatten the dough with the palm of your hand.  For soft cookies, leave as is. Bake about 12-14 minutes or until the edges are browned.  Let cool and serve.


(from Chloe’s Kitchen)