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These cookies taste s-o-o-o-o-o good, no one will believe they are healthy. Richly flavored and chocolate-y, they are some of the best chocolate chunk cookies you will ever taste…vegan or otherwise!

Chocolate Chunk Cookies [Vegan]

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Serves

24 - 30 cookies

What Ingredients Do You Need To Make Chocolate Chunk Cookies [Vegan]

  • 1 stick vegan butter or 8 tablespoons, softened
  • ½ cup brown rice syrup
  • 1 tablespoon granulated coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups whole wheat pastry flour
  • ¼ cup semolina flour
  • Pinch sea salt
  • Generous pinch ground cinnamon
  • ½ teaspoon baking soda
  • 1 bar dark chocolate, coarsely chopped
  • ½ cup coarsely chopped pine nuts or other nuts

How To Make Chocolate Chunk Cookies [Vegan]

  1. Preheat oven to 350o and line 2 baking sheets with parchment.
  2. Place Earth Balance, rice syrup, coconut sugar and vanilla in a mixing bowl and whip until creamy. Add flours, salt, cinnamon and baking soda. Mix by hand to create a soft dough. Fold in chocolate and nuts.
  3. Place about a tablespoon of cookie dough on baking sheet leaving space between then for spreading. You will get about 12 to a tray. Press lightly on the cookie with your fingers to flatten them slightly.
  4. Bake for 18 minutes. Transfer to a wire rack to cool completely.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Christina Pirello: Christina Cooks

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Christina is one of America’s preeminent authorities on natural and whole foods with a radiant personality that only serves to make her message more powerful. She is the Emmy Award-winning host of the television series Christina Cooks, which airs weekly on over 150 national public television stations nationwide and in 50 foreign countries on Discovery Health and Create TV. Christina has written five cookbooks including the bestselling Cooking the Whole Foods Way. Christina is currently at work on her next book, I’m Mad as Hell and I’m Not Going to Eat it Anymore, to be published in January 2012. She is also a regular contributor to The Huffington Post and The Examiner and featured columnist for New Visions, First for Women, The Daily Beast, Veg News, and Vegetarian Times magazines.

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