Vegan Peanut Butter Chocolate Chip Cookies

Ingredients (Group 1)
* 2 tablespoons golden flax meal
* 1/2 cup + 2 tablespoons non-diary milk or milk
* 1/2 teaspoon apple cider vinegar

(Group 2)
* 1 1/2 cups + 2 tablespoons flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1 teaspoon salt

(Group 3)
* 1 3/4 cup sugar or substitute
* 1 3/4 cup unsalted peanut butter
* 1/4 cup coconut oil, ghee or butter (melted)

(Group 4) 
* 1 teaspoon vanilla extract
* 1 teaspoon molasses
* 1 cup + 2 tablespoons chocolate chips

1. Pre-heat your oven to 350F (177C). Add group 1 together and let sit for 10 minutes.

2. In a bowl add group 2, mix and put aside.

3. In another bowl add group 3, mix followed by group 1, mix and group 4 and mix.

4. Start adding group 2 (flour mix) and incorporate together. Use a spoon or dig in with your hands.

5. Roll into 1 1/2 inch balls and spread out on a cookie sheet about 3 - 4 inches apart. Flatten with a fork.


~ I added chocolate chips to the flattened dough while on the cookie sheet. This offered more of a chocolate taste (peanut butter can be overpowering). Visually it also improved the way the cookies looked (not that cookies need much help).

~ Don't flatten the cookies too much (they'll spread while cooking). For a big cookie make big balls. :-)

~ Watch your cooking time. They may not look done but if you want your cookies crispy on the outside and chewy on the inside this is an important aspect!  Approx, 10  to 15 minutes.

~ I experimented using the heat only from the bottom and another batch from both the top and bottom.
   The cookies turned out really well with only a bottom setting. Cooked on the bottom and less on top!


WARNING: This is how not to make a cookie and a sample of my first attempt. The secret of this recipe lies in the cooking time as well as the setting of the oven. My first batch was on the wrong oven setting so the cookies were done from the top down :-)  (Don't laugh.)

The Journey So Far

Life is an adventure and yoga is the greatest one of all. Here I share my love of Yoga, travel, practice and becoming a part-time cook. My life adventures have taken me from growing up in Toronto to living and working in South Korea to studying in India, marriage and finally closing my Yoga school of 15 years.

What I can say so far is that I truly believe that it is necessary in life to let go of one dream in order for another to be born. This might be painful to do so but it is the only way to move forward. We often believe that if our original plan does not succeed it is the recipe for failure. But what if it is the door to something new and great? The horizon is wide and life is not a straight line. This is the way I see it and my journey so far. Having also recently given birth to my first child and at 43, it is another new beginning.


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Heather Morton
is a perennial teacher and devoted student of yoga. Having made 18 extended trips to India she studies with her teachers annually. In 1997 she founded and directed The Yoga Way (TYW), Toronto's only school for 6-week yoga programs and not drop-in classes. For 15 years, TYW was a part of the growing Toronto yoga community and supported many charities by offering karma classes. As a teacher she holds many academic degrees including a BFA (Fine Arts in Theatre) and a Masters of Education. With a published thesis on Yoga for Children in School, her post-graduate work was a 2-year ethnographic project in the Indian school system. Heather has produced 2 dvds, meditation cds, a backbending manual and podcasts. Freedom of the Body DVD is the first of its kind as an instructional practice to the backbends of yoga. Heather has been featured in the Toronto Life magazine, The Globe & Mail, Yoga4Everybody and other on-line sources. She contributes to MindBodyGreen, Hello Yoga in Japan and Elephant Journal. She writes to inspire and share her experiences with others on yoga as a life's practice.
View my complete profile



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