All I did here was add a couple of the superfoods to make these (still unhealthy) cookies a little less guilty…and vegan, of course.

3/4 cup unbleached flour
1/4 cup whole wheat flour (heaping)
1/4 cup brown sugar (heaping)
1/4 cup white sugar (heaping)
7 tbsp margarine
3 tbsp flax seed
1 tbsp hemp seed (rounded)
1 tbsp chia seed (rounded)
1 tsp baking soda
1 1/2 tsp vanilla
1 pinch of salt
1 cup of vegan chocolate chips (semi-sweet for the sissies will do)

1 Ener-G Egg Replacement

Grind chia, flax, and hemp seeds in a coffee grinder. Mix the ground powder, margarine, and sugar into an electric mixer or by hand (just go buy a Kitchen Aid). Mix in eggs and vanilla until all is blended. Combine the flours, baking soda, and salt. Add it to the wet mixture and mix just until the ingredients are blended. Add the 1 cup of chocolate chips until mixed throughout. Don’t over mix. You have a lot of gluten in your flour and every stroke makes it more angry and chewy (not the chewy cookie kind,  more like the chewie Tootsie Roll kind).

Use that cool Pampered Chef scooper or two lame spoons and drop the dough onto an ungreased cookie sheet. Bake them at 375 (oh yeah, preheat the oven) for 9 – 11 minutes. You will know when they are done based on your chewy or crunchy preference. Let cool for 5 minutes and put on a baking rack (invest in one of these, they make a difference).

I dare you to make these and honestly tell me that the “real ones” taste better OR that lame souless pre-made doughs (shame on you busy parents) tastes better than these. The hemp and flax seeds add some oil and earthy flavor to these. They are borderline nutty with all of the soft dough and chocolate infusion.

PS – You get a nice shot of iron, calcium, protein, fiber, omega-3, and antioxidants in these thanks to the superfoods. They still have the calories, but zero cholesterol and a tad less saturated fat.