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!
I made these with two small changes … used the “method” from America’s Test Kitchen, which involves melting the buttery spread (of course they use butter) and a little more sugar, when “whisked and rested” the butter/sugar mixture 3 times, so the sugar had time to melt some. I just mounded dough with spoons as it was very soft, though I then refrigerated it and made “balls”. Next time I’ll just try this method. But they are divine and I guarantee my boyfriend and his sons will not know they’re vegan.
I just baked THREE batches of these over the span of two days… amazing. Everyone loves them. I did omit the cinnamon though. Delicious, thank you for the recipe.
Perfect! The last vegan CCC recipe I tried was a fail but these turned out exactly how I was hoping. I created a “brownie cookie” by replacing 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder. Uhhh yum!! Highly recommend. I also added 2T almond milk because my batter seemed to need it. I think next time I’ll only use 1T though, if I need extra moisture. I just didn’t want to overwork the dough. After mixing I chilled the dough for an hour or two which I definitely recommend. It helped the cookies spread the perfect amount and stay nice & soft on the inside & crispy on the edges. Also, I used 1 stick EB and about 3/4tsp cinnamon because I’m a cinnamon fiend.
I took these to work and at first no one seemed interested but when I stopped back in the break room a couple hours later, everyone was all over me-asking to bake them all the time! Thanks :)
I love these I only use this recipe I do add 1 cup chocolate chips and I don’t use the other flour I use all purpose
Help!
I followed your recipe exactly, but my cookies turned out very soft and not at all crispy (I added one extra Tsp of olive oil as per your note). They also did not spread very much and instead are still round / ball shaped. Not sure what went wrong? Thanks.
Hey Angela,
I made these gorgeous cookies today! I couldn’t find Pastry Flour in the supermarket, so added 1 tbsp corn starch to 1/2 cup of all purpose flour instead and it worked perfectly.
My cookies baked for about 13 minutes, were crispy on the outside and chewy inside. One thing I did notice was that the batter didn’t spread as much as yours have, but they were still ABSOLUTELY delicious and my friends love me and YOU for it!
Thank you so much again, lots of love from Dubai xx
Angela, I made these with a gluten-free modification, and they turned out to be amazing! My non-vegan, non-gf husband and family were ALL over them. They were a great treat to break my 3-month candida diet. Thank you, thank you, thank you!!
Hi Anita…can you please tell me what gluten free flour you used? Was it a pre mix or did you make your own combination?
Thank you
Latifa
Hi Angela :)……
I have been using your recipes for quite some time now, and it’s one ‘yummy’ review after another! Thank you! And, may I add, LOVE your new cookbook! Just one question about these cookies (which you are right, the dough is DIVINE): when shaping them into balls to bake, they wouldn’t shape….they were too sticky. I just made them into chocolate chip ‘bar pan’ cookies to solve the problem. But, I’m wondering what I could’ve messed up.?. I’m almost positive I didn’t omit, or overuse anything. Any ideas???
Thanks a bunch!
Judi :~)
I finally got around to making these cookies for breakfast this morning – they were delicious! :) I used organic coconut oil instead of vegan butter, so the cookies had a mild coconut flavour, but the texture was perfect and they tasted almost exactly like traditional chocolate chip cookies. Very easy to prepare & bake. Thank you for the recipe!
Oh my goodness! As a long time baker and vegetarian, I have always enjoyed vegan baked goods. However, it’s been awhile since I’ve made a traditional cookie that was vegan friendly. These are by far The BEST vegan chocolate chip cookies ever!!! They taste almost too good to be true. They just came out of the oven and it’s all I can do to stop from eating the whole batch! Thank you for this perfectly yummy recipe- they remind me of the chocolate chip cookies I used to bake with my mom when I was little- except even better because they are vegan :)
Just don’t use Ghiaradelli choc chips, they are NOT vegan. NONE OF THEM! Here’s their reply–
Dear Consumer,
Thank you for contacting Ghirardelli Chocolate Company. We appreciate your interest in finding out about the ingredients in our products and your interest in a dairy free product.
The 60% Cacao Baking Chips do contain milk fat and are not dairy-free.
At this time we do not offer any “dairy free” products, but appreciate your interest in seeing whether Ghirardelli offers one. Please reference the ingredient information, on our packaging for any Ghirardelli product that you are interested in, to determine if it is suitable for you.
Please know you are a valued consumer and we do appreciate your interest in our products.
Sincerely,
Consumer Affairs Response Team
Please do not delete the following text:
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Can anyone let me know if they tried another egg replacer besides the flax egg and had success? I would prefer a flax egg for the nuttiness, but sadly I’m out until next week and need to make cookies *tonight*
I made these last night, and though they were tasty, they spread too much in the oven, with very thin, crispy edges and a thicker center.
:( I followed the recipe well, except that I used a real egg. I guess I should try again with a flax egg. The dough was super, super soft and sticky.
Just tried this out, and the recipe worked out great! Thanks Angela!
This recipe is fantastic! One of the best chocolate chip cookie recipes I’ve tried–vegan or otherwise. I just love the addition of cinnamon in here. It perfectly compliments the nuttiness of the whole wheat flour. I added in some walnuts and it was divine!
hey angela!
what difference would it make if i used only olive oil instead of the butter? my family never has butter in the house!
This is my go-to vegan chocolate chip cookie recipe. It ALWAYS delivers! I have yet to bake a batch that did not result in overjoyed taste testers. Thanks for sharing, my little boy enjoys these as a much deserved treat!
Hi Angela. Do you think coconut palm sugar could replace the white sugar in this recipe? I wouldn’t want to change the taste/texture too much. Thank you!
Latifa
How would I make this recipe gluetine free? Have you experimented with a combination of flours that work well? Thank you
Latifa
This is my first time making vegan cookies and I was wondering if it’s possible to substitute vegan butter with coconut oil ??
I’m not sure if this was ever addressed but I only ever make these cookies with coconut oil and they’re amazing!
I just love the taste it gives and it goes well with almond flour (which I used too).
Thank you!! I ended up buying the earth balance but now I will try these with the coconut oil :)