Posted by: gargupie | October 27, 2013

Vegan Chocolate Chocolate Chip Cookies


Doesn’t the DOUBLE chocolate adjective catches your attention?

I can’t believe that I’m actually going to use these cookies as bribery…to get senior citizens to attend my workshop.  Guess when there’s food available, the feet shall lead you there. I have been having difficulties getting senior residents to come to my Asian Club, a weekly event that I lead at a senior center.  Perhaps some, who are non-Asian are intimidated? Like if you’re not Asian, then you would be awkward? But what about the Asian population? Most are just very inactive and their only passage is from the dining hall back to their room.  I feel defeated when the attendance is sparse.  Now, I’m being more proactive – hanging up poster to promote upcoming event and yes, baking goods hoping to lure some to come.  Kind of like the Pavlov theory, right?

The reason I made these chocolate cookies vegan is more for convenience than dietary or ethical reasons.  Sometimes I just despise whipping up butter because it just get really messy, slippery, and well, buttery. And yes, I actually don’t like the smell and taste of it and that was before I became a vegan.  So when this recipe only calls for oil, I was all up for it.  Though let’s be real, nothing beats a REAL cookie (made from eggs and butter and sugar), but each is unique in their own, special way, so there’s a market for both palate.  Hey, it’s chocolate, what’s not to like?

2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon instant coffee
3/4 cup of vegan chocolate chips
1/2 cup white sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup water (you can substitute soymilk/almond milk or other non dairy milk if you want a slightly richer flavor)

1. Preheat oven to 350F.

2. Mix dry ingredients together in a big bowl.

3. In another bowl, combine wet ingredients.

4. Gradually blend the wet into the flour mixture. Also slower add in chocolate chips. Don’t over work the dough.

5. Carefully spoon about a quarter size onto a baking sheet. Bake for 12-15 minutes.


  1. I hope this will work out! The cookies look delicious anyway. 🙂

    The oil thing is intriguing to try! So far, I’ve tried to make vegan cookies only once (oat cookies, with coconut oil), but I think I got the proportions wrong as they melted away into very thin circles. They also got very crumbly and you’d have to eat them with a spoon. 😛 At least they inspired me to make baked cereal for the hubby. 😀

    I used to think that oil in cookies would make them too liquid. I’m not a friend of margarine though (the trans fats …) but now I’m hopeful to make cookies more successfully as soon as there is an oven again. Cookies deem really challenging to me!

    • That’s the spirit! I would love to work with coconut oil, but it’s quite costly to experiment with, so I must have the recipe really down to use it. 🙂

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