Ma Best Chocolate Chip Cookies (No Eggs)

Greetings friends!

If there's something you should all know, I am a sugarholic, especially when chocolate and donuts are involved. When it's chocolate + donut, my world is madeeeeeeeee! If there was a zombie apocalypse and all the zombies were feeding off sugary pastries to live, I would be their worst enemy. *evil laughter* Hehehehe~ :D

Without further ado, here is my Chocolate Chip Walnut Cookies recipe that I came up with a few hours before my family Christmas party. With a generic cookie recipe in mind, I made use of ingredients I already had in the house and kept tasting the batter until it tasted just right. I also opted for no eggs for this reason; I wanted to taste the batter without worrying about dying from salmonella or some other digestive tract illness. Like I said before, a tasty batter means tasty cookies!

Ma Best Chocolate Chip Cookies (No Eggs)
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes


  • 1/2 cup unsalted butter, melted
  • 1/2 cup vegetable oil
  • 1 3/4 cups brown sugar 
  • 2 tbsp ground flaxseed
  • 7 tbsp water
  • 2 tsp vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips (or more if you are a chocoholic like me ;))
  • 3/4 cups walnuts, chopped (optional)
  • powdered sugar, topping (optional)
  1. In a small bowl, mix flaxseed and water. Let it sit for at least two minutes.
  2. In a medium bowl, mix butter, oil, and sugar together. Add vanilla extract. Add flaxseed + water mixture and mix well.
  3. In a large bowl, add w/w flour, coconut flour, baking soda, salt, chocolate chips, and walnuts. Mix well. You should now have a very tasty cookie dough.
    A delicious egg-free cookie dough! Kid-safe! :)
  4. Preheat oven to 350 degrees F.
  5. Roll out your cookie dough onto a cutting board into 1/4" thickness and cut into desired shapes (Since it's Christmas, I went with Christmas trees!) OR use two spoons to make large spoonfuls. Place desired shapes onto lightly greased baking sheets.

    TIP: I like to line my baking sheets with parchment paper for easy cleanup!
    Christmas trees!
  6. Bake for about 10-12 minutes or until the bottom of cookie is lightly browned.
  7. Allow to cool and top with powdered sugar if desired! (Powdered sugar will give the trees a snow-covered look. It also tastes great with these cookies!)

Makes about 40 cookies.

Storage Tip: Keep covered for soft, moist cookies! Stores for 3-5 days in an airtight container.
They are delicious (especially with milk)! 
Had to make all these cookies fit somehow...
Top close-up

Bottom close-up. This color will make for chewy, but slightly crunchy cookies!
Make it a cute gift by wrapping them up in a Chinese take-out box!
Winter is one of my favorite seasons because it's full of holiday spirit...and gives me an excuse to go on a baking frenzy! Also, who doesn't like homemade goods baked with love? Yummy in my tummy! ^___^

Stay tuned for more Ma Nutrition! <3 :)

Nutrition Info (per serving): Calories 178.5 Total Fat 9.6  g Saturated Fat 3.4 g Polyunsaturated Fat 0.8 g Monounsaturated Fat 1.6 g Cholesterol 6.0 mg Sodium 56.3 mg Potassium 22.3 mg Total Carbohydrate 24.1 g Dietary Fiber 3.8 g Sugars 15.5 g Protein 2.1 g 
Calorie counter used:

Coconut Lemon Greek Yogurt Cupcakes

Hello lovelies! 

I just started my winter break this past week and I feel SOOOO refreshed! So refreshed that I decided to experiment with all the coconut products I bought in bulk from Amazon a few months ago...don't buy coconut in bulk kids. Or I guess you could...because you don't know if something amazing will come out of it like this recipe! :) 

There is no egg in this recipe so feel free to lick up the batter! I promise it is very tasty. The batter reminds me of one of my favorite Chinese breads' filling: 雞尾包 (Gai Mei Bao or Cocktail Bun), which is a sweet bun with sweet shredded coconut filling. If you're ever in Chinatown, you should give this bread a try!

Another thing I like about this recipe is that its full of healthy fats, potassium, fiber, and protein! At only 166 calories per cupcake and packed full of nourishing nutrients, you can feel guilt-free in indulging in these delicious cupcakes!


Coconut Lemon Greek Yogurt Cupcakes



  • 1 1/2 cup coconut flour
  • 3/4 cup sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • zest of 1 lemon
  • 1/2 cup melted coconut oil
  • 1 cup plain, nonfat Greek yogurt
  • 1 tsp vanilla extract
  • juice of 1 lemon
  • 3/4 cup water
  • 2 bananas, pureed 
  • sprinkles (optional)


1. Preheat oven to 350 degrees F. 

2. Mix dry ingredients into a large bowl. 
3. Add wet ingredients to the bowl and mix.
Mashing up the ingredients!
Hands are the most useful kitchen utensil :)
4. Bake for 20-25 minutes or until browned on top. 

Makes 24 cupcakes. 

For holiday festivities, put it on a holiday-themed platter and top of all your healthy cupcakes with sprinkles! Who doesn't like sprinkles?


Nutrition Info (per serving): Calories 165.9 Total Fat 6.8 g Saturated Fat 3.9 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.3 g Cholesterol 0.0 mg Sodium 10.3 mg Potassium 30.1 mg Total Carbohydrate 23.5 g Dietary Fiber 9.2 g Sugars 7.7 g Protein 4.0 g

Calorie counter used:
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