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Chunky Triple Chocolate Cookies

Chunky Triple Chocolate Cookies


  • 1 chia egg, 1 egg equals 1 tablespoon chia flour and 3 tablespoons water – chia flour directions below
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1/4 cup dairy-free butter
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup plus 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup vegan chocolate chips
  • 1/3 cup dark semi-sweet chocolate, chunked


  • Mix the chia egg and set aside. – A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer. When I need a Tablespoon or so it is all ready to go.
  • Lay a silpat or parchment paper on a cookie sheet. Set aside.
  • In a medium bowl add the flours, cocoa powder and salt. Mix and set aside.
  • In a large bowl cream the butter and sugars with a hand mixer until light and fluffy. A few minutes.
  • Add the chia egg, oil and vanilla extract. Mix until smooth.
  • Add the dry ingredients to the wet ingredients. Mix until well combined.
  • Stir in the both chocolates.
  • Use a tablespoon do drop large scoops (or used a 2? cookie scoop) onto the parchment paper – 3? apart.
  • Bake at 350 degrees for 10 to 12 minutes.
  • Let cool on a cookie rack.

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