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Vegan Chocolate Chip Cookies

Another kid-friendly and kid approved baking post. As I said, we have a chocolate fan (Arya, my elder son) in house and demands some snack related to it. He loves chocolate chip cookies and I have decided to bake these healthy vegan cookies. Like all moms, I don’t  want my son to indulge on too much chocolate and whatever he eats, make sure it is healthy.  Hence did my online search on the cookies and found the recipe from ( This recipe is so easy and looks delicious. Thank You Raquel!!!

I am posting the recipe which is pretty much same as in the above link with some ingredients changes like I added Rolled oats flour, *Coconut oil and *Coconut Palm Sugar. Please have a look and try these and I bet they will turn out deliciously chewy inside and crispy outside. My 6 year old expresses his “YUMMMM” moment whenever he snack on them. 🙂


1 Tbsp ground flax + 3 Tbsp water
1 cup Organic Unbleached All Purpose Flour
1/2 Cup Rolled Oats Flour (Pan roast the rolled oats and blend them to fine powder)
1 tsp baking soda
1/2 tsp salt
1/2 cup Organic Coconut Oil, Melted*
1/2 cup Organic Coconut Palm Sugar*
1/3 cup Organic White Sugar
1 tsp vanilla extract
1 cup chocolate chips

Make the flax seed meal using whole grain flax seeds and grinding it to powder and then add water to it and keep it aside.( I have Flax seeds hence I did this. If you have Flax meal powder use it directly.)
Mix the two sets of flour, baking soda, and salt in a bowl and keep aside.
Take the melted coconut oil and add the sugars and whisk vigorously for about 2 minutes.
Now add the flax meal mix and the vanilla to the oil mix, and whisk well until combined.
Add the flour mix to the Coconut oil mixture and stir together with a rubber spatula or wood spoon just until combined – do not overmix. Add the chocolate chips and gently fold into the batter.
Drop by the heaping tablespoon onto the baking sheet. Bake for 12-14 minutes, rotating once, until just barely beginning to brown on the bottom. They will look underdone on top. Remove from the oven and let cool on the baking sheet for about 5 minutes. Enjoy them once they cool down.


Lately I have been using coconut oil instead of butter in my baking because it is a good fat and a plant based saturated fat which is healthy for your body and heart. And I have no issues when it comes to taste. They taste as good as the same when using butter. Moreover I was born and brought up at the tropical side of the south India and lived at coastal region which is famous for coconuts and the water was our thirst quenchers.

Coconut Palm sugar is the new product to my baking shelf. I am loving it. I read and heard it has low Glycemic Index value and good for diabetes patients. And more over this is plant based product too. It almost close to brown sugar and has very few calories.

With Love,


Chocolate Chip (no egg, no butter) Muffins


Here I am after a long time (Started working then second pregnancy, birth to a baby boy who is 9 months today) with a new post on baking. All thanks to Arya,my older son, because of him, I  started baking and restart blogging, which I always love to do. Th

This is a simple recipe yet healthy and delicious soft muffins for your kids and family. You can serve in for morning breakfast with milk/coffee and as a snack in kids lunch. I made mini version and aways prefer indulging into little bites. 🙂

I revised one of the recipes online and completely changed the proportions and replaced ingredients with whole grain flax seed, coconut oil. Since Arya is a big fan of chocolate cakes, cookies, cupcakes and as a mom I always limit his daily or weekly intake and at some point he feels sad and few tantrums, even though he listens to me most of the times, at times i feel like to feed him the healthy baking goods. I am always NO to store brought baking products. I fear they add lots of cane sugar, too much artificial colors and not so organic. Hence whenever I bake at home for or for family and friends parties, I always make sure to cut down atleast 1/2 cup of sugar from what the recipe says and alway use organic eggs, milk and butter. Well to say precisely, I mostly try for healthy baking. Okay.. not much delay, here is the recipe I followed for these muffins. The below recipe yields 24 mini muffins.


1 cup Organic unbleached all-purpose flour
1 cup Whole Wheat Flour
1 tbsp Almond Flour
1 1/2 tsp Baking Soda
a pinch salt
2 tbsp Organic Whole Flax Seeds
1/2 cup Mini Semi sweet Chocolate Chips (depends on how many you want)
1/2 Cup Organic Sugar
1 1/2 tsp Vanilla Extract
1/4 cup Organic Coconut oil, melted
1 cup + 1/4 cup Butter Milk (I used homemade yogurt and churn it to buttermilk)

Firstly in a big bowl, mix all dry ingredients (Two sets of flour, baking soda, salt, Almond flour) and then add flax seeds.
In a small bowl, mix sugar and coconut oil and stir it with beater until the sugar dissolves in the oil. Then add butter milk and Vanilla extract to it and mix well.
Now pour the Oil + Sugar mixture to the dry ingredients and mix them well but do not overmix. Finally add the chocolate chips and fold into the batter.
Preheat the Oven to 350F, fill the muffin pan with the batter and bake it for 10-12 minutes or until the fork comes out clean of batter. Let them sit on the pan for few minutes and slowly transfer them to the cooling rack.

That is it!!! Done!!! Enjoy the bites with the family. 🙂_MG_4041

With Love,