Vegan Cinnamon Chocolate Chip Cookies

I wanted to make homemade cookies for my friend, Patricia, who has helped me so much with the professional photos for this blog and her friend, Chris, who created my awesome new logo. I thought of making cookies once I was already home from work and was really hoping that I would have enough ingredients in my pantry. With great luck, I had everything I needed and more! I forgot that I had some dipping chocolate chips left over from a fondue night that I hosted at my place for a few friends. So, I decided to make chocolate chip cookies. I found a Betty Crocker recipe online that was the inspiration for this idea but I added extra ingredients to make it my own and create a totally unique recipe. I have to say that they were actually pretty dang tasty and I am so proud of myself…not to be too confident in my baking abilities!

These are 100% whole wheat vegan cookies. This unique recipe includes flaxseed meal for added health benefits and brings on a nutty bite. The cookies are very soft and fluffy. They pair great with hot tea, coffee or milk. Try it and let me know what you think!


2/3 cup organic coconut oil, melted (Make sure it is truly melted because it will clump the dough if not fully melted)

2/3 cup white sugar

2/3 cup brown sugar

1/2 cup unsweetened non-dairy milk (I used almond milk but you can also use coconut or soy milk)

1 1/2 teaspoons Ener-G Egg Replacer (You can buy this at Sprouts, Whole Foods or any health market)

2 teaspoons pure vanilla extract

2 1/2 cups whole wheat flour

2 teaspoons flaxseed meal

1 teaspoon baking soda (I didn’t have any baking soda so I replaced it with 3 teaspoons of baking powder – if you have baking soda, I recommend you use it.)

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

6 ounces or 1 1/4 cups, vegan semisweet chocolate chips (You can also add regular chocolate chips if you don’t want to go completely vegan for the cookies)


Heat oven to 350 degrees.

In a mixing bowl, mix together the melted coconut oil, white sugar and brown sugar. Then, mix in the non-dairy milk, Ener-G Egg Replacer and vanilla. Beat until smooth.

Stir in the flour, flaxseed meal, baking soda, baking powder, salt and cinnamon. Mix until soft dough appears.

Fold in the chocolate chips.

Add small round dollops of dough two inches apart onto an un-greased cookie sheet.

Bake 12 minutes in the oven or until the cookies are slightly brown.

Let cool and enjoy!