Vegan Mesquite Chocolate Chip Cookies
Prep time
Cook time
Total time
I adapted this recipe from David Lebovitz, who adapted it from Heidi Swanson, author of Super Natural Cooking and famed blogger at 101 Cookbooks.
Serves: 24 cookies
  • 6 tablespoons dairy-free milk beverage (I used unsweetened hemp milk, but any type will do)
  • 4 teaspoons flaxseeds, finely ground (about 2 tablespoons ground flaxseed)
  • 1½ cups whole wheat pastry flour
  • ½ cup mesquite flour
  • 1 cup quick oats (can sub rolled oats if desired, but I prefer the quick oats)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup packed brown sugar
  • ⅓ cup grapeseed oil or other neutral-tasting baking oil
  • 2 tablespoons honey, agave nectar, or maple syrup
  • 1 teaspoon vanilla extract
  • ⅔ cup dairy-free semi-sweet chocolate chips
  1. Preheat your oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper.
  2. Whisk together the milk beverage and ground flax in a mixing bowl.
  3. In a separate bowl, whisk together the two flours, oats, baking powder, baking soda, and salt.
  4. Returning to the flax mixture (which should have thickened a bit), blend in the sugar, oil, liquid sweetener, and vanilla.
  5. Add the dry ingredients and stir until well incorporated.
  6. Stir in the chocolate chips. The dough will be quite thick, so you may need to press some of the chocolate chips into the dough.
  7. Roll the dough into balls roughly the size of ping pong balls, and flatten them to about ½-inch thick on the baking sheet. They will spread a bit while baking, but not much.
  8. Press any chocolate chips stragglers into the cookies.
  9. Bake for 10 to 12 minutes. You want to underbaked these if anything. They will just be beginning to set.
  10. Let the cookies cool for 10 minutes before removing them to a wire rack to cool completely.
Recipe by Go Dairy Free at