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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,


Vegan Brownies

My mornings are little rush in making Arya getting ready, giving him breakfast, preparing lunch for him and sometimes pressing shirts for his dad 😉 . As usual yesterday was the same and after dropping Arya at school, I decided to walk in the nearby park. Actually, i was planning for this last night, more to take pictures of the bloom in the park rather walking. (I will post them very soon.) Since I planned, I carried my DSLR too. I was doing multitasking then, Walking and Clicking 🙂 I must mention the morning walk was beautiful and energizing. I came back home and after shower I decided to bake something for the family to make their day to a chirpy one. I have been thinking to bake brownies for so long time and that didn’t happen till yesterday. Finally I baked these fudgy, healthy and 100% vegan brownies in no time. That is it took me 20 minutes for mixing and placing in the tray and setting it to bake then 35 minutes for baking. It was not at all messy and happened very smoothly for me. 🙂

Here is the recipe I adapted from “veganbaking” website but with few improvisations.




1 ¾ cups all-purpose flour
¼ teaspoon baking soda
6 Tablespoons cocoa powder
4 ounces semi-sweet chocolate chips
1 teaspoon instant Coffee Powder (I used Indian coffee “BRU”)
¾ teaspoon salt

3 Tablespoons water
2 Tablespoons Chia Seeds
*** Chia seeds are the substitute to Eggs in this recipe. For those you don’t have these, use flax seeds or Sabja seeds(for those living in India or you want to have Eggs use 1 large) ***

¼ cup boiling water
1 cup sugar
6 Tablespoons Vegetable Oil
1 ½ teaspoons pure vanilla extract
½ cup walnuts, chopped (Optional)


Grind the Chia seeds to a powder then add water and keep it aside for 10-15 minutes which it turns to a sticky kind of or gel king of paste. Mix the All-purpose flour and baking soda in a bowl and keep it aside. Later mix the cocoa powder, chocolate chips and coffee powder and salt and add the boiling water so that the chips melts and with the spatula make sure everything is mixed well. Take everything in an electric stand mixer bowl (or if you don’t have one, use the hand mixer and in the same bowl) add the Chia seeds paste, Sugar, and vanilla extract, chopped walnuts and in the medium speed mix all until smoothly. Then add the flour and try to mix it with hands  (Stop using the Stand mixer or Hand mixer) to avoid generating gluten, and this will become a think paste. Transfer this to a baking sheet and press the thick brownie paste gently with your fingers  or spatula (Please place a parchment paper on the sheet so that will be easy to pull off the brownie after baking) and keep it inside the preheated oven at 350F and set the timer to 30 minutes to bake. After baking take the brownie out of the sheet and let them cool completely before slicing into pieces.

Yayyy the yummy treats are ready to go into our tummy! You can make these anytime and as you see it is very easy and simple and you can improvise to your levels of taste. Happy Baking guys!

IMG_0592This is the Chia seeds paste



With Love