Whole Wheat Vegan Peanut Butter Cookies

Why whole wheat? To fill you up and keeping you from eating 10 cookies. Why vegan? Because I’d rather eat my eggs scrambled, boiled or cooked over-easy.

Most of my dessert recipes use whole wheat or gluten-free flour and a flaxseed egg to sneak in extra health benefits. When possible, I also use raw honey, pure maple syrup or coconut sugar instead of the white granulated kind. But, all of this comes down to who I’m cooking for. If it’s me, desserts are healthy as possible and just sweet enough to satisfy my taste buds. If I’m cooking for a crowd, I aim to please.

This recipe is easily manipulated. Make it as healthy or unhealthy as you want by playing around with your ingredients. Comment below if you have questions!cookie

Whole Wheat Vegan Peanut Butter Cookies

(makes 18-24)


1 Tbsp of ground flaxseed
3 Tbsp water
1/2 cup coconut oil
1/2 cup peanut butter*
1/2 cup sugar**
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1 + 1/3 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt

*I opt for crunchy, unsalted PB

**When baking for a crowd, I use white granulated. At home, it is coconut sugar or another 1/4 cup maple syrup.


  1. To make a flaxseed egg, mix ground flaxseed and water. Let sit for at least 5 minutes. It will start to take on a gel-like consistency.
  2. Add coconut oil, PB, sugar, maple syrup and vanilla extract to the flaxseed egg. Blend well using an electric mixer or whisk (I recommend electric).
  3. To the same bowl, at your flour, baking soda, baking powder and sea salt. Stir everything together (using an electric mixer if you have one). Cookie dough will start to come together after a minute or so.
  4. Place cookie dough in the freezer and preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper.
  5. Once the oven is preheated, take dough out of the freezer and start rolling your cookies into balls (no bigger than golf balls). Flatten them gently by pressing with a fork twice in two different directions (to make a grid-like pattern).
  6. Bake cookies for about 10-12 minutes or until edges start to brown.
  7. Remove and let cool.


Coconut chocolate chip cookies

Crazy girls be like, “Giving up cookies for New Year’s!” I’m all like, “No.”

If you know me, you know I have a super sweet tooth. As a kid, I used to eat handfuls of Chips Ahoy cookies from my family’s cookie jar after school and sneak late night snacks like the peanut butter cups from the freezer. (Those were my brother’s — he wasn’t too happy when his Reese’s went missing.) Don’t believe me? Ask my awesome boyfriend to show you a picture from my chubby days that he snapped at Thanksgiving.

Now that I have my snacking under control, I’m constantly looking for ways to make desserts a bit healthier… and that’s not changing in the New Year. Here is a recipe for chocolate chip cookies that incorporates whole wheat flour and subs in coconut oil for butter.coconut


1 1/2 cup whole wheat flour (or coconut/almond/oat flour for gluten-free)
1/2 tsp baking soda
pinch of salt

1/2 cup soft coconut oil
1/4 cup + 2 tbsp sugar
1/4 heaping cup coconut (or brown) sugar
1 egg (or 1 T ground flaxseed + 3 T of water for vegan)

1 tsp vanilla extract

1 chocolate bar, or 1/4-1/2 cup chocolate chips
1/4-1/2 cup shredded coconut

*You might need 1 Tbsp of almond/coconut milk to bring a dryer batter together.


  1. Preheat the oven to 375°F.
  2. Combine flour, baking soda and salt in a mixing bowl.
  3. In a another bowl, whisk/blend coconut oil, sugars, egg and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix well. Your batter might be on the drier side — if so, this is where you add the milk. Start with 1 T and mix well.
  5. Finally, fold your chopped chocolate bar to your cookie batter.
  6. Chill batter in the fridge for 5-10 minutes.SAMSUNG CSC
  7. Roll cookies into balls. Place cookies on a non-stick cookie sheet (or one lined with parchment paper). Bake for ~10-15 minutes or until the edges start to brown.