St. Valentine’s Vegan Chocolate Cookies Featuring EnerHealth’s Cocoa Mojo

~ Here is a super easy, delicious, and nutritious VEGAN Chocolate Cookie Recipe! ~

This recipe won first place in a contest for EnerHealth’s Cocoa Mojo 100% Organic Cocoa Powder, which is sweetened with Organic Coconut Palm Sugar and infused with herbs to support your immune system. Cocoa Mojo is perfect for anyone who loves cocoa, but is looking for a healthy, organic, fair trade quality product.

Enter this coupon code: puzzlepiece – for 10% off EnerHealth’s Cocoa Mojo 100% Organic Cocoa Powder

This coupon code can be used up to four times and ends February 28, 2014.

The cookie dough can be made days ahead of time and stored for up to one week in the refrigerator until ready to bake. These cookies can be considered vegan because they do not contain any eggs or butter. Let’s get started . . .

Preheat oven to 350oF

Combine ingredients in order as follows in a large glass bowl (do not use plastic):

1 Cup Organic Spelt Flour (I buy this from the bulk section at Whole Foods)

½ Cup Organic Bob’s Red Mill Oat Flour

1 Cup Organic Bob’s Red Mill Rolled Oats

½ Cup EnerHealth Cocoa Mojo 100% Organic Cocoa Powder

¾ Teaspoon Bob’s Red Mill Baking Soda

¼ Teaspoon Organic Cinnamon (I buy this from Mountain Rose Herbs)

1 Teaspoon Double-Strength Vanilla (Real Vanilla is preferred)

3 Tablespoons Almond Milk (I always use Blue Diamond Unsweetened Vanilla)

½ Cup Agave Nectar

⅔ Cup Coconut Oil (Must be Room Temperature in Liquid Form)

1 Cup Grain-Sweetened Chocolate Chips (Optional)

Makes about 3 dozen cookies

Dry Ingredients:

Wet Ingredients + Chocolate Chips:

Mix (by hand) all the ingredients until they are well blended.

If you want the cookies to come out like balls (as shown in picture below on left), then refrigerate the dough for about 15 minutes – but if you want the cookies to be flat (as shown in picture below on right), then do not refrigerate the dough.

Spoon about 1 Tablespoon of cookie dough onto ungreased cookie sheet (I use stainless steel – parchment paper is optional).

 Bake for 10 minutes (no more). Let cookies cool on cookie sheet for about 3-4 minutes before removing to cooling rack. If you remove them right away, the cookies will crumble (especially the flat ones).

These cookies are wonderful any day of the year, but for St. Valentine’s Day I decided to decorate them with powdered sugar!

After the cookies have cooled a little bit you can begin decorating them.

To get the powdered sugar heart shape, just print out a heart cutout. I cut out the center for one design and used the center for the other design. Then sift powdered sugar onto cookies.

Let me know what you think of these First Place cookies! I hope you have a lovely St. Valentine’s Day!

P.S. The next post will be written by a guest . . . so keep on the lookout for that!


6 thoughts on “St. Valentine’s Vegan Chocolate Cookies Featuring EnerHealth’s Cocoa Mojo

  1. Beautiful work, Elizabeth–You have a knack for not only making it look beautiful, but well balanced and with a flow that feels very natural! BRAVA!


  2. About your new blog: I am impressed. A very polished look and feel…and I think I have to try those VEGAN cookies…wow.

    Further…I am impressed with the thoroughness and step-by-stepness of the cookie recipe. I like the detailed instructions but especially a photo of each ingredient…and–to add more layers to the texture of the recipe–a picture of each ingredient being poured. Smart stuff.



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