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Vegan Snacks
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Chocolate Chocolate Chip Cookies with a hint of Espresso
Asa - - Chicago, USA

  • 2-1/4 cup whole wheat pasty flour
  • 1/3 cup cocoa or carob powder
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 cup margarine (spectrum spread is good--non-hydrogenated)
  • 3/4 cup raw sugar
  • 3/4 cup Sucanat (or raw sugar with molasses)
  • 1 tsp vanilla extract
  • 2 eggs worth Egg Replacer (I use ground flax seeds--no chemical additives--I'll explain below, but you can use any)
  • 1/2 - 1 package vegan chocolate or carob chips
  • Some espresso--cooled
Preheat oven to 375 F.
Stir flour, cocoa/carob powder, baking powder, and salt.
Add margarine, sugar, Sucanat, and vanilla.
Mix well.
Grind up until ultra-fine, 1 tbsp. flax seeds--the easiest way to do this is in a coffee grinder.
Transfer ground seeds to blender or food processor and add around 1-1/2 tbsp. coffee (if you don't like coffee add water).
Process until you get a pasty, thick substance.
Add to mix.
It will appear a bit dry--that's good.
It allows you to add more coffee rendering it perfect and moist.
Add chips. Mix AGAIN.
Dollop onto prepared cookie sheet and bake for around 15 minutes.
Let cool.