Thursday, February 27, 2014

The Everything Cookie

This is a Vegan Chia, Flax, and Hemp Chocolate Chip Cookie.
Yes, that is a mouthful to say.
So, I think "The Everything Cookie" will do just fine.
 What's so special about this cookie, you ask?
It has:

  • omega 3, 6, and 9 oils from the hemp, flax, and chia seeds 
  • antioxidants from the carob and cacao
  • fiber from the flax and whole wheat flour 
  • protein from the hemp seeds 
  • lauric acid from the coconut oil (helps decrease cholesterol levels)  

Oh, did I mention that this cookie is also SOFT-BAKED?
It's soft and chewy with little bits of crunch from the seeds and chocolate.
You will savor every morsel that you can get your hands on.


  • 1/2 cup coconut oil (room temperature) 
  • 1/2 cup earth balance 
  • 2 tbsp almond milk
  • 2 cups whole wheat pastry flour 
  • 1 tsp vanilla extract
  • 1 cup maple syrup 
  • 3 tbsp ground flax seeds
  • 1 1/2 tsp baking soda 
  • 1/2 cup chocolate chips or cacao nibs 
  • 1/2 cup carob chips 
  • 1/4 cup hulled hemp seeds
  • 1/4 cup chia seeds 
  • a pinch of salt
****For a gluten-free version, substitute the whole wheat flour with almond flour, it works great!
Preheat your oven to 350. In a large mixing bowl, whip the earth balance, almond milk, and coconut oil together. Once combined, add the vanilla, ground flax seeds, and maple syrup. Once those ingredients are well incorporated, add the whole wheat flour and baking soda. Mix until a thick dough has formed. Add the chocolate and carob chips, seeds, and salt. Once they are well distributed throughout the dough, scoop them out onto a baking sheet lined with parchment paper and bake for 10-12 min until the bottoms are golden brown. Cool for 10 min before serving. Enjoy!

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