It was less than two years ago that I was preparing standard American fare from my large collection of recipes featuring meat, fish, dairy and egg ingredients. When I transitioned to a plant based diet, somewhat quickly and unexpectedly, I was completely lost when it came to cooking. So I turned to an on-line bookseller and searched for vegan cookbooks. I sorted the list by “customer reviews” and then ordered Isa Does It because it received an average of 5-stars and had the word “easy” in its description. It did not disappoint; I love this cookbook!

The author, Isa Chandra Moskowitz, also has a website with dozens of reliable, easy-to-prepare and delicious recipes. Additionally, her videos are highly entertaining. I particularly love the Nirvana Enchilada Casserole featured in one of her videos. It is flavorful, filling and yummy!

So, I had a quiet day at home today with my daughter who was not well enough to go school.   I decided to give Isa’s on-line Wheat Free Chocolate Chip Cookies a go.


Vegan Chocolate Chip Cookies


Baked with oat rather than wheat flour,  they offer the nutritional benefits of heart healthy oats. They are high in protein, antioxidants, calcium and fiber. They are purely plant based (no eggs, no dairy) so they do not contain any cholesterol. Here is a nutritional comparison of one of Isa’s Wheat Free Chocolate Chip Cookies with a  standard American Chocolate Chip Cookie:


Isa’s Wheat Free Chocolate Chip Cookies Standard American Chocolate Chip Cookie
Calories 101 120
Protein 1.4 g 1.2 g
Calcium 24 mg 0
Iron .7 mg .54 mg
Fiber 0.9 g 0
Cholesterol 0 14 mg


I’d say the plant-based version is the winner! And here is the recipe:


Isa’s Wheat Free Chocolate Chip Cookies



1 ¾ cups gluten-free oat flour

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon ground flax seed

¼ cup non-dairy milk of your choice

¼ cup brown sugar

½ cup sugar

⅓ cup canola oil or melted non-dairy margarine

1 teaspoon vanilla

¾ cup non-dairy chocolate chips



Preheat oven to 375 F

Sift together flour, baking soda and salt.

In a small mixing bowl, whisk together ground flax seed and the non-dairy milk. Add sugar and stir. Add oil and vanilla and whisk vigorously until all ingredients are emulsified (about one minute).

Mix wet ingredients into dry and then fold in chocolate chips.

Drop batter by scant tablespoon onto un-greased baking sheet*, leaving 1 ½ inches of space between each cookie. *I like to bake cookies with a silicone non-stick baking mat.

Bake for 10-12 minutes. Remove from oven and let cool for a few minutes and then transfer to a cooling rack.

Makes 24 cookies.



With warm wishes xo,





© 2015 Beantown Kitchen- Reprint only by permission of the author

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