On Friday, I posted this little teaser on my OSG Facebook wall…
I wrote, “Starting the long weekend off right!”
Chocolate Chip Cookies & almond milk > Beer
Then you begged and pleaded for the recipe and I left you in agony for 6 days while I was busy dipping these cookies in almond milk and slathering crusty, day-old bread with roasted tomato pesto.
I don’t consider myself to be a mean person, but after reading that I guess I am pretty twisted and cruel!
May I repay you in cookies, perhaps?
Vegan Chocolate Chip Cookies
I’ve made a few vegan chocolate chip cookies on the blog and these are my favourite and easiest cookies to date. Best of all, the dough is thrown together in less than 5 minutes.
Adapted from my previous versions here and here.
Yield: 12-14 large cookies
Ingredients:
- 7 tbsp vegan butter + 1 tbsp extra virgin olive oil (or 1/2 cup vegan butter)
- 1/2 cup packed brown sugar
- 1/4 cup cane sugar (or use white)
- 1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1/4 tsp cinnamon
- 1/2 cup dark chocolate chips
1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
2. With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.
3. Beat in the remaining ingredients and fold in the chocolate chips.
4. Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
Note 1) For a crispier cookie edge, use 7 tbsp Earth Balance and 1 tbsp olive oil. I preferred cooking them this way. They also spread out a bit more. Alternatively, for a softer cookie, use 1/2 cup Earth Balance and no oil.
Note 2) As suggested by Ashley, to retain the crispy factor of the cookies place them in the freezer after cooling in a container or baggie. It was the only method I tried that kept the crispiness of the cookies! Simply thaw on the countertop.
The dough tasted so amazing I almost considered not baking the cookies!
These are definitely the best vegan chocolate chip cookies I’ve made on the blog. They are chewy with a lightly crisped outer crust and they are quick to throw together.
As I typed this post Eric leaned over my shoulder and said, “First, you torture your friends on Facebook and now you torture me because we have none left!”
And then he looked at this picture below and said, “Whoa, creeper hand.”
You see what I have to deal with? ;)
Have a great Wednesday Thursday!
I’m sure it may be posted, but in a timesaving effort so I don’t have to scroll through all 300+ comments, can I just use regular All Purpose Flour for the entire recipe instead of whole wheat pastry flour? Also, I use EnerG egg replacer in most of my scratch baking, would that be OK to use here as well, or just stick with the flax egg for best results/flavor? Thanks, Kathy =)
Hey Kathy, Unfortunately, I haven’t tested it myself, but I believe a number of other readers have had success using regular AP flour. I’m not sure about the egg replacer…if you decide to experiment, I’d love to hear how it goes!
these totally flattened out!!!!!! What did i do wrong? they came out flat but were still tasty. I know cookies naturally flatten as they cook but these ones are just a bit like pancakes.
mine too!
the dough tastes great but they were too flat to remove from the baking sheet.
anyone make these and not have them come out flat?
I expect it’s because of the oil/ vegan butter (which tends to be oil-based). It might help to chill the dough first to the oil melts less quickly. Perhaps replace some of the oil with apple sauce.
This is simply THE BEST vegan chocolate chip cookie recipe! I use Ener-G egg replacer instead of flax eggs–flax eggs taste bitter and fishy to me.
Um, Angela. I made these today and they were amazing. I used part coconut oil and apple sauce….quite yummy. Thank you for sharing.
So glad you’re enjoying the recipe, Shea! Happy eating :)
Made these using only all-purpose flour and they were really good! When you bake longer they get crispy with soft middles. These would fool any omni who thinks eggs and butter are necessary for good cookies.
I’m so happy you love them, thanks for letting me know about the all-purpose flour, too. :)
Hi Angela, I love your recipes. I’m living in S.Korea and don’t think I can find Vegan butter. do you think coconut oil will work fine in this recipe? TIA
Hey Stephany, I’m not sure if it’ll work, but I think it could?
Best vegan cookies !
I have been using this recipe for years & I don’t usually leave comments but I had to say something about this recipe. This is my absolute go-to cookie recipe for people who are skeptics of vegan food. No other cookie recipes can top this texture, and I feel like I always get consistent results with this recipe. My coworkers (big southern BBQ/meat lovers) are always asking for me to bring these in and had no idea it was vegan. ? So thankful to have found your blog years ago & have this recipe as a dessert staple!