Back to Back Healthy Cookie Recipes for Any Diet
Crunchy vegan chocolate chip cookies and hearty pumpkin seed cookies with sliced almonds and shredded coconut!
Joanne Adirim
Founder & Executive Pastry Chef
Jan 16, 2023
For 25 years, Joanne has served as the Founder and Executive Pastry Chef at Hannahmax Baking. Known for her best in class reputation, Joanne and her baking company have crafted gourmet desserts for fine dining establishments, coffee cafes, hotels, & grocery companies across North America. In 2022, she launched the Cookie Chips® Baking Mix, a cookie mix that's shaking up home baking with its bakery quality results. In From The Pastry Kitchen, she shares her industry earned expertise with the home baking community.
Literally the Best Vegan Cookies
Healthier cookies like these provide a satisfying sweet treat with important nutrients and fibers for a balanced diet!
Tasty Pumpkin Seed Cookies Too 😉
So that’s what we did with the second recipe in this article. We added in pumpkin seeds, sliced almonds, & unsweetened shredded coconut to these crunchy chocolate chip Cookie Chips®. Pumpkin seeds are high in zinc, magnesium, and healthy fats, while sliced almonds are a great source of protein and healthy fats. And shredded coconut is a great source of fiber, healthy fats, and natural sweetness. Plus, the coconut gives these cookies a little chew, keeping them crunchy on the edges. It’s a perfect snack, a great lunch box treat for the kids, and a delicious dessert after a great dinner.
So, what are you waiting for? Grab your ingredients and let's get baking! Both the vegan chocolate chip cookies and the roasted pumpkin seeds cookies will have you feeling happy, satisfied, and most importantly, guilt-free! Happy baking and bon appétit!
Best Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies use flax to substitute the egg. 🍪
I'm using very high-quality, 70% dark chocolate in this vegan cookie recipe. Always go for the best option!
Vegan cookies with crispy edges and a gooey chocolate center. YUM! 👩🍳💁♀️
Ingredients
• Cookie Chips® - Chocolate Chip, 1 bag.
• All Purpose Flour - 1 oz or 3 tbsp.
• Miyoko’s vegan butter or Earth Balance - softened, but still cool, 4 oz.
• Flax Seed Meal - 2 tbsp.
• Water - 6 tbsp or 3 fl oz.
• Chocolate Chips or Dark Chocolate, chopped - ½ cup.
You'll want to dive into these cookies fresh out of the oven. Make sure to wait and let them set up first. Then enjoy the best vegan chocolate chip cookies ever! 😊😊
To Make
1. In a small bowl, combine flax seed meal with 6 tbsp of water and set aside until flax absorbs water and thickens. About 10 minutes.
2. In a mixer bowl, add chocolate chip cookie mix with flour, and cornstarch. Blend together.
3. Add vegan butter and with paddle attachment, blend until the dry mix is moistened and no large lumps of vegan butter remain. It will be crumbly.
4. Add the flax seed mixture and mix on low speed until dough forms.
5. Add chocolate chips or chopped chocolate and blend until completely combined.
6. Scoop dough onto a parchment lined sheet pan and refrigerate overnight. You can bake them right away, but they will be best if you rest the dough.
7. Pour melted dark chocolate over the cookie sheet and spread it to the edges. Refrigerate to set.
8. To bake, preheat the oven to 350 F. Bake for 12-13 minutes. Until the edges are golden brown.
9. Once you remove them from the oven, use a large round cookie cutter and tighten up the shape of the cookies by circling around the edges until the cookie is uniform.
*Dough can be frozen for up to 3 months if not used right away.
**You can add more chocolate to the top of each cookie before baking to make them like we did in our video.
Hearty Pumpkin Seed Cookies
Pumpkin seeds are a great source of zinc and magnesium, which are important minerals for maintaining a healthy immune system!
My crunchy chocolate chip cookie mix is the base for this heart healthy treat.
The shredded coconut (a great source of healthy fats, fiber, and antioxidants) is my go to for this healthier cookie recipe.
Ingredients
• Cookie Chips® - Chocolate Chip, 1 bag.
• Unsweetened Shredded Coconut - ½ oz.
• Sliced Almonds, crushed, 1 oz.
• Roasted Pumpkin Seeds - 1 oz.
• Butter, room temperature - 4 oz.
• 1 Large Egg.
To Make
1. Preheat oven to 325 F or 300 F for convection oven.
2. Place baking mix in a mixing bowl and add coconut, almonds, & pumpkin seeds. Blend into the mix.
3. Add butter and egg. If using a mixer, use the paddle attachment and blend together until dough is formed. If mixing by hand, blend together until dough is formed and no dry ingredients remain.
4. Scoop dough with a small cookie scoop separating 2” apart.
5. Bake for approx 14 minutes or until golden brown.
6. Cool and enjoy.
Made with high-quality ingredients, including unbleached wheat flour, real sugar, and semi-sweet mini chocolate chips. Just add butter and an egg and enjoy freshly baked healthier for you cookies. 👩🍳🙌
To Make
1. Preheat oven to 325 F or 300 F for convection oven.
2. Place baking mix in a mixing bowl and add coconut, almonds, & pumpkin seeds. Blend into the mix.
3. Add butter and egg. If using a mixer, use the paddle attachment and blend together until dough is formed. If mixing by hand, blend together until dough is formed and no dry ingredients remain.
4. Scoop dough with a small cookie scoop separating 2” apart.
5. Bake for approx 14 minutes or until golden brown.
6. Cool and enjoy.
Crispy crunchy cookies in 15 minutes.
Make bakery quality, thin & crispy cookies in 15 minutes. These pastry chef crafted, easy bake Cookie Chips® are so delicious.
Like everything that I bake, this mix uses artisan, non GMO, simple ingredients, and no artificial junk.
Let's get baking!
Joanne Adirim, Founder & Executive Pastry Chef