Salted Chocolate Chip Cookies

Vegan Salted Chocolate Chip Cookies >> Guinea Pigging Green

Does anyone else here partake in stress-baking? I know I sure do. When the stress hits, you’ll find me scrolling through one of my many Pinterest boards for a good bread or dessert recipe. Which is exactly where I was last week when I encountered a Pin with the mysterious title “Secretly Vegan Salted Chocolate Chip Cookies”.

The description reads:

“This isn’t just genius for a vegan chocolate chip cookie or in spite of it. This cookie, which comes from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits.”

Yay, secretly vegan things! That’s totally our jam here at GPG, along with not-so-secretly vegan things.

Vegan Salted Chocolate Chip Cookies >> Guinea Pigging Green

The best part of vegan cookie dough batter? You can completely gorge yourself on the cookie dough without any fear whatsoever of salmonella. That’s our jam too. And gorge myself I definitely did, a bit TOO much (as usual) so that when the cookies came out of the oven I barely wanted any of them. Luckily, they’re just as good cooled as they are warm, still soft and chewy and delicious.

Salted Chocolate Chip Cookies

Adapted from Food52

Note: in the original recipe, it strictly instructs you to refrigerate the dough for 12-24 hours before baking which I dutifully complied with… after baking two test cookies right away. The ones that were baked after refrigeration were definitely better, so keep this step in mind!

Vegan Salted Chocolate Chip Cookies >> Guinea Pigging Green


  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dark chocolate chips
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup plus 1 tbsp canola oil (or other neutral oil)
  • 1/4 cup plus 1 tbsp water
  • Flaky salt for sprinkling on top


Mix together the flour, baking soda and powder, and salt. Add the chocolate chips and stir to coat them in the flour mixture.

In a separate bowl, stir together the sugars, oil and water until fully combined and smooth. Whip it real good.

Add the flour mixture to the wet ingredients and fold together until you can’t see any flour – but don’t over mix. Cover the dough and refrigerate for 12-24 hours (I did it for about 18).

Preheat the oven to 350F and line trays with parchment paper. Scoop the cookies in balls and sprinkle with salt. Bake for 12-13 minutes or until just golden at the edges. Don’t overbake! I accidentally overbaked one batch and they got a little hard on the outside.

Vegan Salted Chocolate Chip Cookies >> Guinea Pigging Green

Hibiscus Cafe

12305656_10204614863685937_1140597367_nA few weeks ago, I escaped a windy afternoon in Toronto by joining our friend Gabby at Hibiscus Cafe in Kensington Market.

It was the first time I had ever been (as there is often a line-up to get a seat, which is always bittersweet for me when it comes to veg restaurants). The menu at Hibiscus is gluten-free, vegetarian, and organic.

Gabby and I sat by the window, which was lovely as even in the fall a lot of light comes in.

It’s very unusual for me to order a salad — I’m not much of a salad person, and I had actually wanted to go to Hibiscus after seeing someone post a photo on Instagram of their vegan dulce de leche crepe — but when I read the description for Hibiscus’ salad I made my decision.


The ingredients listed on their menu are just the tip of the iceberg for this 42-ingredient salad. FOURTY-TWO. I ordered it with a side bowl of their butternut squash soup. At $12.50 I definitely felt that I had received my money’s worth.

She ordered the vegan mozzarella, tomato, basil, spinach, and mushroom crepe, which was also delicious.

I completely understand why Hibiscus is such a popular spot now. The staff was knowledgeable and friendly, and despite its popularity, I felt as though Gabby and I had plenty of space to ourselves.

I can’t wait to go back this winter for something sweet and comforting (I’ve got my eye on the chocolate hazelnut crepe)!

— Laura

Episode 53: Doing a 10 Day Juice Detox

Hi friends!

Thanks for stopping by, we so appreciate it. Today on the show, we’re discussing my experience doing a 10 day juice detox adventure! It was an interesting challenge but I made it through in one piece and actually learned a lot. You can listen to the episode through the player below or by subscribing to us on iTunes! While you’re over on iTunes, we would love it if you would leave us a review. More reviews means we can reach more people!

Laura had a lot of questions, mostly about why on Earth we decided to stop eating solid food for so long. I don’t really blame her, but the honest truth of it is that juicing for that long is really not that hard. Mentally it’s a bit annoying not to eat food, but physically we were really fine. Tune into the episode to learn more about my experience and check out the shownotes below:

  • We were inspired to do this juice cleanse by the awesome documentaries Fat, Sick and Nearly Dead and the sequel (which are both on Netflix!)
  • We used the 5 day reboot from Reboot With Joe’s plans. That one doesn’t seem to be up on the website anymore, but I’d suggest checking out the 3 or 10 day plan!
  • Kris Carr’s Crazy Sexy Life journey is hugely inspiring, whether or not you want to do a long-term juice cleanse or not.
  • If you’re ever in Otavalo, Ecuador, check out the miraculous (to us!) café that served us fresh green juice when we were hurting for it on the go. It’s the little things. :)
  • Check out my blog post here to read more about this experience and the ten lessons I learned from it.

Thanks so much for listening friends! We love having you here in this community. Find us on Twitter and Instagram!