Vegan Chocolate Chip Cookies

by Angela (Oh She Glows) on September 8, 2011

On Friday, I posted this little teaser on my OSG Facebook wall…

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I wrote, “Starting the long weekend off right!”

Chocolate Chip Cookies & almond milk > Beer

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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?

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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.

print this recipe!

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.

 

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The dough tasted so amazing I almost considered not baking the cookies!

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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.

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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!”

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And then he looked at this picture below and said, “Whoa, creeper hand.”

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You see what I have to deal with? ;)

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Have a great Wednesday Thursday!

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{ 25 comments… read them below or add one }

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Marilyn November 22, 2015 at 8:27 pm

I have tried many vegan recipes for chocolate chip cookies and seem to have the same problem with all of them so far. They come out like pancakes. I have been a baker for many years now and some of the family has developed food allergies necessitating the need to bake some things without diary or egg. I just tried the chocolate chip cookies from your website today (which look awesome in the pictures) and they came out the same way. I want to say that it is the vegan buttery sticks. It’s the only thing that makes sense to me but then I am not used to vegan baking. Any suggestions? Thank you.

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Bryelle Davis December 7, 2015 at 8:36 pm

I didn’t have whole wheat pastry flour, so I substituted 1/2 cup of oat flour and added an extra 1/4 of all purpose flour- it came out DELICIOUS. They have a wonderful bite to them now. I doubled the recipe and am giving them to friends. :)

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Sher Adair December 13, 2015 at 9:54 pm

I’ve made these twice in 10 days — the first with all all purpose flour, tonight with 1/4 c whole wheat flour (not pastry) – and they are consistently delicious. The whole wheat version is more “cake” like, if that your preference. I was hook line and sinker for the non whole wheat….

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Michaela January 1, 2016 at 9:39 pm

I just made these for my daughter. We just found out she has food allergies. But the didn’t spread at all and look more like more like cookie balls. Any idea what I could have done wrong?

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Donna February 13, 2016 at 7:56 pm

This dough tastes amazing!!!! I have been looking for a vegan chocolate chip cookie recipe that will fool my fiance who is not vegan. I think this might do it! Thanks!

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jazminn March 19, 2016 at 2:29 pm

We’ve been making these every night for the past 2 weeks.. and devouring them all within the first hour haha I’ve ran out of vegan butter and dont feel like making more atm, can i use coconut oil?

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Angela Liddon March 25, 2016 at 1:49 pm

Haha that’s awesome, Jazminn! I’m happy you love the cookies so much. I believe a few others have tried – and had luck with – substituting butter with coconut oil. They just reported that the cookies had a slight coconut flavour to them. Good luck!

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lucia April 17, 2016 at 2:58 am

totally craving these cookies! I’m gonna make them this afternoon! But just a question, could I replace the vegan butter with coconut oil?

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Isabella May 22, 2016 at 1:45 pm

I’ve made these cookies this evening and they are amazing! They’re sweet and crunchy and I might or might not have eaten a fourth of the whole batch… too good! Thanks for the recipe :)

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Angela Liddon May 24, 2016 at 9:30 am

Ahaha, so glad the cookies were a hit, Isabella! :)

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Tara June 14, 2016 at 10:01 am

Hi All,

Just made an incredible discovery which may be of interest. These chocolate chip cookies are my absolute favourite, but from time to time family and friends like a little variation. So, today I tried using the base cookie dough from this recipe and combining the add in ingredients from Momofuku’s compost cookies (apparently Anderson Cooper’s favourite treats?). Anway, the result was out of this world!!! So for the next bake sale, I’ll be making a batch of both the classic chocolate chip cookie (to die for) and the compost cookie variation (also utterly irresistable)! Yummers! Happy dunking everyone:)

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Shay June 17, 2016 at 1:51 pm

These cookies are so delicious!! My family (not vegan) were thoroughly impressed and couldn’t believe they were vegan! These are definitely my go-to cookies now because of how easy and yummy they are!

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Angela Liddon June 17, 2016 at 1:53 pm

I’m so glad the cookies are a hit, Shay! :) It’s always great to hear when something’s a crowd-pleaser.

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Kathy July 7, 2016 at 3:56 pm

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 =)

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Angela Liddon July 8, 2016 at 2:07 pm

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!

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bubsie November 4, 2016 at 10:30 pm

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.

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julie February 7, 2017 at 4:07 pm

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?

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Shea August 12, 2017 at 12:41 am

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.

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Brooke December 3, 2016 at 5:46 pm

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.

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Shea August 12, 2017 at 12:45 am

Um, Angela. I made these today and they were amazing. I used part coconut oil and apple sauce….quite yummy. Thank you for sharing.

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Angela Liddon August 14, 2017 at 8:56 am

So glad you’re enjoying the recipe, Shea! Happy eating :)

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yoopervegan October 23, 2017 at 10:23 am

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.

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Angela (Oh She Glows) October 24, 2017 at 6:32 am

I’m so happy you love them, thanks for letting me know about the all-purpose flour, too. :)

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Stephany December 13, 2017 at 7:25 am

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

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Angela (Oh She Glows) December 13, 2017 at 9:23 am

Hey Stephany, I’m not sure if it’ll work, but I think it could?

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