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?
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Vegan Chocolate Chip Cookies
Yield
12-14 large cookies
Prep time
Rest time
5 minutes
Cook time
Total time
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 flaxseed 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
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
- 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.
- Beat in the remaining ingredients and fold in the chocolate chips.
- 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.
Tip:
- 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.
- 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!
What is Earth Balance? The link doesn’t show anything
Here it is: http://www.earthbalancenatural.com/ I use the soy-free in the red tub.
what is a flax egg? do yu mean flax seed oil?
thanks
I just became vegan two months ago and I have REALLY enjoyed it and I feel great! I love to cook and I’ve looked forward to every meal. I’m so inspired by your blog. So I’m not a fan of chocolate chips in cookies, I know sounds ridiculous! But I substituted the chocolate chips for cranberries and added orange zest and my roommates could not stop raving about the cookies. Thanks for being an inspiration!
Hi Angela,
I was wondering how you managed to get your cookies so flat and thin. Mine was thick and chunky like those from Famous Amos cookies. I tried baking them at 10 minutes and they were really soft. I tried another batch at 14 minutes and they were crunchy goodness, so that they did not look as good as yours.
Do let us know if there are any other tips!
Cheers,
Priscilla
hi, I’ve made these before they are delicious! and addicting, although is there any other think=g i can use instead of the brown sugar? like a coconut sugar or maybe sucanat? thanks let me know
Yes either sucanat or coconut sugar should be just fine. :) enjoy
These are hands down the best chocolate chip cookies I have ever had! Thanx so much for this (& all) the great recipes!!!
I made these last night and they were delicious. I only had spelt flour so I used that instead, as well I forgot the olive oil…they tasted a bit like peanut butter chocolate chip even though they had no peanuts…my son made sure to remind me to pack them with his lunch today :) Thank you.
One more thing…this was my first time trying the flax egg!!! I will never use a real egg in another recipe again!!! So excited with the way this turned out.
so glad you enjoyed it Sheena!!
These are some of the best vegan chocolate chip cookies I’ve come across! I’d love to see a recipe with oats, too!
Do you think you could replace the earth balance with coconut oil?
These are fantastic cookies! I omitted the cinnamon and used Earth Balance only (no 1 tbsp oil substitute), but otherwise followed the recipe exactly. Mine had to bake for 13-14min on a silpat in order to really be “done”. Note that I used an icecream scoop for the dough. I got about 12 cookies. The next day they were soft and slightly chewy (not overbaked). Fresh from the oven they have a slight crisp. So delicious! Way better than Toll House cookies.
Hi,
thank you for posting such fabulous recipes,I am yrying to recreate most of your chocolate recipes.I was about to do this one but stopped at Earth Balance.I live in the Netherlands so that might be the reason why this doesn’t ring a bell.I clicked on it and a website with this brand name appeared.Help!
One more question,what so you mean when you write 1/2cup+1/3cup brown sugar.Why not 2/3 brown sugar right away.I am having trouble understanding how to use that in yhe process of baking.Thanks a lot for your help!cheers,Katka
Hi Angela! I flopped here–my cookies came out a bit greasy and flat as a pancake (and I had some big ol’ cookie balls in there)! They taste really good, but wondering what I may have done wrong to make ’em deflate like this??
These are scrumptious! I’m snarfing them down now, trying to discuss with God just how many would constitute gluttony… :-)
I just tried making them with Spectrum All vegetable Shortening and they were very yummy. They did not spread out like the pictures here, but they were very tatsty. Thank you very much for your recipe. My daughter has an allergy to egg, soy, peanuts, rye, peas, corn, beef, chicken, turkey, and shellfish. Of course, I am allergic to dairy, so these cookies work for us both!
Made these today. Loved, and so did my omnivorous husband and dad. I made some substitutions based on what I had:
*Subbed egg replacer for the flax egg
*Subbed 1/2 c minus 1 tbsp all purpose flour for the pastry flour
*Used semi-sweet chips (and more than were called for)
*Added some walnuts
*Added a dash of soymilk because the dough looked a little dry (maybe because of the pastry flour or “egg”)
I overcooked mine a bit because they didn’t look done at the 12 min mark. That was a mistake; they just didn’t spread or brown as much as expected, but they were done. I correct that with the second batch – but the crispy ones were good too!
Yum!! Thanks for sharing. Love your recipes :-)
Amazing! my pokies didn’t come out as pretty and crispy looking as yours but boy are they phenomenal! Thanks for a great recipe!!!
You lost me at DARK Choc. I will never be vegan I guess. Was planning on making these for a Church potluck but almost everyone there has expressed their hatred for dark choc. Of course only two in whole church are vegans so maybe they will like them even with the Dark choc. Its been 25yrs since I had Carob, has it gotten better since 1989? If it has maybe I’ll try that.
I made these with applesauce because I was out of Earth Balance. They are very soft but so delicious! I wouldn’t call them a cookie so much as a muffin top. That’s it; a chocolate chip cookie muffin top! Ta Da! New brunch item!
Absolutely delicious! I only one small modification, but it is was wonderful!
Hi,
These look amazing. Is pastry flour subsitutable? Iv’e never used it before and wasn’t sure if I could just use unbleached flour?