Although I am not an eco expert by any stretch of the imagination, I am always interested by the little ways I can cutback on my footprint, and, along the way, I've picked up a couple of tricks. One of favorites is using vegan recipes.

I was a vegetarian for six years, but, unfortunately, in moving to Texas, I re-found my love of steak and switched back to the dark-side. But, even when I was a vegetarian, I was more of a carbohydrate-atarian (?). I love to bake. An, to be honest, the word "vegan" used to bum me out when I saw it next to cookie or cake. But, when I unknowingly ate these cookies baked by my friend Amberely, I changed my mind. Most vegan cookies are sorry substitutes for the real thing, but some vegan recipes are incredible like these vegan chocolate chip cookies. They are chewy and delicious. I've used this recipe a million times, and they always come out amazingly. A great substitute to the old favorite.

225g/1 cup coconut oil (in solid form) 150g/ ¾ cup sugar 80ml/1/3 cup ice cold water 1 tbsp molasses 185g/1 ½ cups whole wheat pastry flour (or whole wheat flour) 100g/1 cup rolled oats, blitzed in a food processor until quite fine 1 tsp baking soda 1 tsp salt 225g/8oz dark/bittersweet chocolate chips or chopped (vegan) 50g/1/3 cup cocoa nibs (optional) 125g/ 1 cup chopped walnuts

1. Heat the oven to 350F. Beat together the coconut oil and sugar (preferably in the bowl of an electric mixer) until creamy (about 3 minutes). Beat in the ice water and molasses (it may look like the mixture has separated but it will come back together.)

2. In another bowl, mix together all of the dry ingredients except for the chocolate and walnuts. Add in 3 additions to the wet mixture, mixing on a slow speed to combine.

3. Stir in the chocolate chips, cocoa nibs and walnuts and mix to combine. Scoop tablespoon sized balls onto a baking tray 5 cm/2.5 inches apart and gently press them down with the palm of your hand. Bake for 12-15 minutes or until golden and set.