mEatless Monday – Hot Cocoa Cookies (Vegan)

I named these Hot Cocoa cookies because that’s what they smelled like coming out of the oven. And they taste like it too :) Enjoy!

Hot Cocoa Cookies

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  • 1 cup whole wheat pastry flour
  • 1/2 cup almond flour
  • 2/3 cup (unsweetened) cocoa powder
  • 2/3 cup brown sugar
  • 1/4 cup powdered sugar
  • 1.5 tsp baking powder
  • 2 Tbsp pure maple syrup
  • 1 Tbsp pure vanilla extract
  • 1 tsp almond extract
  • 3/4 cup unsweetened vanilla almond milk (I’m sure any non-dairy milk would work)
  • 2/3 cup non-dairy chocolate chips


  1. Preheat oven to 375
  2. In a large mixing bowl combine all dry ingredients (from the flour to the baking powder)
  3. Make a well in the center and add in the wet ingredients (from the maple syrup to the milk)
  4. Mix it all together, then stir in the chocolate chips.
  5. Drop tablespoons of the dough onto parchment-lined cookie sheets and bake for about 13 minutes.

Makes about 30 cookies.

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I don’t have nutritional info on these yet as this was a new experiment. I’ll come back and update once I enter the recipe at But just in case you couldn’t already tell, they are absolutely, in no way, healthy ;)

*Note: if your dough is too dry, add more milk. If too wet, add more almond flour. I had to keep adding more of each to get it just right so maybe start with 1/4 cup almond flour and 1/2 cup of the milk.


Meatless Monday – L2 Chocolate Chunk Cookies

This #meatlessmonday recipe was inspired by the E2 Chocolate Chunk Cookies from the Engine 2 Diet. I changed a few things around and added a few ingredients (including my favorite ingredient- COFFEE!) and voila! Little (well, not so little really) puffy pillows of perfection! And as a bonus, they are under 100 calories each :)

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L2 Chocolate Chunk Cookies


  • Heaping 3/4 cup unsweetened applesauce
  • 2 Tbsp ground Flaxmeal mixed with 1/4 cup water
  • 1 cup dark brown sugar
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp Ener-G (egg replacer) mixed with 1/4 cup water
  • 1/4 cup unsweetened vanilla almond (or any non-dairy) milk
  • 1/4 cup coffee (cold or at room temperature)
  • 2 cups whole wheat pastry flour
  • 1/2 cup almond flour
  • 1/2 cup PB2 (I used 1/4c regular PB2 and 1/4c chocolate PB2)
  • 1 1/2 tsp baking soda
  • a few dashes of sea salt
  • 1 cup non-dairy chocolate chips/chunks (I used 1/2 cup each- Enjoy Life mini chips and Enjoy Life chocolate chunks)


  1. Preheat oven to 350F
  2. Combine all ingredients from the applesauce to the coffee in one bowl
  3. Combine ingredients from flour to salt in another bowl
  4. Slowly mix together the dry with the wet
  5. Add the chocolate chips, stir.
  6. Drop spoonfuls of batter (it will be a weird sticky goo but that’s okay!) onto parchment-lined cookie sheets.
  7. Bake for 10-12 minutes.
  8. Enjoy (with a fresh steaming cup of coffee :))


Meatless Monday: Best Ever Peanut Butter Chocolate Chip Cookies

I meant to post this yesterday, for Meatless Monday, but then I went back and forth with myself whether to post it at all. I don’t necessarily have an issue with posting dessert recipes, but I try to make them at least somewhat healthy. This recipe is nowhere near even resembling healthy. Each cookie is about 165 calories! But OMG are these cookies delicious! And hey, it’s the holidays ;)

Seriously though, you could easily get 2 dozen cookies out of this batter. I just choose to make monster-sized cookies and then hope to not eat as many. Not that that usually works, haha! These cookies are the reason I run!

Best Ever Peanut Butter Chocolate Chip Cookies!

This is 1 cookie, split into 2 :)

This is 1 cookie, split into 2 :)


  • 1 cup smooth peanut butter
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 1 Tbsp ground flax
  • 3 Tbsp water
  • 1/2 cup chocolate chips (I use Enjoy Life mini chips – Vegan)

Going in the oven


  1. Preheat oven to 350
  2. In a small bowl whisk together the flax and water (this makes a fake egg).
  3. In a large mixing bowl, combine the peanut butter, brown sugar, baking soda and vanilla extract.
  4. Add in the flax “egg” and mix well.
  5. Add in the chocolate chips and combine well.
  6. Drop spoonfuls of dough onto parchment-lined cookie sheets. I suggest not putting more than about 12 per sheet as they will definitely spread!
  7. Slightly press down with fork into criss-cross pattern (optional)
  8. Bake for 9-10 minutes.
  9. Try to let cool for at least 10 minutes or they will be really gooey (not that that’s a bad thing!)


Coming out of the oven

Here’s the bad news:

You could easily get 2 dozen cookies out of this dough, so it wouldn't be quite as bad per cookie!

You could easily get 2 dozen cookies out of this dough, so it wouldn’t be quite as bad per cookie!