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Sunday, March 9, 2014

Healthy Vegan Cookies for the Holidays


This Cookie is a Heathy Substitute for Chocolate Chip Cookies

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In my search for the perfect healthy vegan cookie, I created this one which, if not perfect as is, will certainly fill the bill (and the void) until something "more perfect" comes along. Personally, from my perspective, this could be the Platonic ideal healthy vegan cookie. It's easy to make, healthy (though not low in calories) and delicious.

Bake these Cookies!

  • Serves: Makes about 1 dozen cookies
  • Prep Time: 
  • Total Time: 


  • 1/2 cup whole spelt flour
  • 1/2 cup almond flour
  • 1/2 cup cacao nibs (crushed cacao beans
  • 1/2 cup unsweetened all natural peanut butter (I like chunky)
  • 1/2 cup unsweetened almond "milk"
  • stevia to taste (equivelant to about 1 cup sugar)
  • 1/2 Tablespoon non-alcoholic vanilla (optional)
  • 1/16 teaspoon maple extract (optional)


  1. Put the flours and the "nibs" in a mixing bowl. If using powdered stevia, add it here (if you are using liquid stevia, add it with the 'milk" -- also, if you are using the extracts, add them to the "milk" too.) Cream in the peanut butter (it won't blend totally until you add the "milk") and add the "milk" and blend together. (I have discovered that this also works if you add the "milk" first and then the peanut butter.) If the dough is too thick, add a bit more "milk" until it's to desired consistency (I like thick dough).
  2. Drop dough by cookie size (I like big cookies too) onto a cookie sheet lined with parchment paper. Bake in a preheated 245 degree oven for 1 hour, then turn over and bake for another 1/2 hour. Cool and store in a paper bag or cookie jar. Enjoy!

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