Vegan Mesquite Chocolate Chip Cookies


Since it’s my birthday, I’ve decided to break the birthday cake rules, and bake cookies! I’ve never been a big fan of cake (aside from the frosting of course), but cookies hold a special place in my heart and appetite. My favorite cookies are still the chocolate chip cookies in Go Dairy Free. It’s just hard to beat the traditional desserts. But, for a birthday cookie, I felt like I needed to bake something extra special, something that was a little Super Natural, if you will. So I made these vegan mesquite chocolate chip cookies.

Vegan Mesquite Chocolate Chip Cookies - a delicious iconic recipe without dairy or eggs!

With a bag of fresh mesquite flour in hand, I’ve adapted Heidi Swanson’s famed recipe to be dairy-free and egg-free (see notes below if you prefer eggs in your cookies)! And no, I didn’t simply add an egg replacer and margarine. I re-crafted the original to be delicious in its own right, made with healthier ingredients, and completely margarine- and butter-free. Trust me, these vegan mesquite chocolate chip cookies are amazing! I had a hard time keeping my husband from eating that very last cookie pictured above.

David Lebovitz also made a version of these cookies, and he thought you could substitute buckwheat flour for the mesquite in a pinch. But I think these vegan mesquite chocolate chip cookies would work well with carob or cocoa powder swapped in for the mesquite flour, if needed.

Vegan Mesquite Chocolate Chip Cookies - a delicious iconic recipe without dairy or eggs!

Special Diet Notes: Vegan Mesquite Chocolate Chip Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Do you prefer eggs? These really are amazing as is, so I saw no reason to test them with eggs. But, if are a die hard egg fan, feel free to sub two eggs for the flax / milk mixture in these cookies. It should work well.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Hi Hilary, you should be able to sub most gluten-free flour blends, but almond flour straight up isn’t a great 1:1 sub for wheat. It’s heavier and fattier than flour, so it doesn’t perform the same.

  1. Danielle Lapiano on

    I just love these cookies…I added maca powder too. I also put in ground up brazil nuts which was yummy. Thank you for this awesome recipe. My boyfriend and I just recently went vegan and we are loving our new found creativity.

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