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!
Mine came out cakey :( suggestions?
Hi Angela! These look great! Can I sub all purpose flour for the whole wheat pastry? I wanted to make these tomorrow for a friend’s birthday, and I don’t have easy access to whole wheat pastry flour. Thank you!
has anybody tried using regular whole wheat flour instead of the pastry flour? What’s the difference in that?
I was so excited for these. I tried the fluffier option with no olive oil and they did not go very well. :(
I make these every single week with my 3 year old. He absolutely loves them!
I just made these. They are beyond delicious. And so easy to make. Thank you thank you thank you!
Tried these today. Delicious. Used coconut sugar and got a great caramel flavor, but wish they were a little crisper. Wondering if I should have baked longer, skipped the parchment, or used more olive oil. I was able to get them crispier by browning them in the toaster. In any event, my kids loved them.
I made these tonight, but didn’t have enough vegan margarine so, I used coconut oil. They were so good!!! Crispy AND chewy! I was too impatient to wait the 5 minutes for them to cool on the sheet. They were in my mouth within a minute and a half.
I was a little worried the dough was too wet, but they are pretty darn tasty!
I just took the last batch out of the oven and I must say I really love these little cookies. Since my cupboard held less sugar than required and only all purpose flour they are smaller, didn’t run out a lot so are not as thin as yours. But they are delightful! A hint of sugary sweetness which is just enough. I used a Tbsp rice oil and they do have a crunchy outside and a little chewy center. The mixture made 20 small cookies for me. Thanks a lot for the recipe Angela :) I’ll bring them to a potluck tonight.
I accidentally used almond meal/flour instead of cane sugar – woops! My husband enjoyed them just as much. They have a tiny bit of a salty taste to them, but are nice, more “savoury” cookies. As well, I used 1/4 cup whole wheat flour instead of 1/2 cup whole wheat pastry flour, as I didn’t have the pastry flour. Worked just as fine. :)
Hi! I am new to your blog and I am loving it!!! Thanks!!
One question about the cookies, can I replace the butter with coconut oil? I don’t have access to earth balance where I live.
Hi
I am fairly new to baking. I love crunchy cookies. I have all the ingredients except for whole wheat pastry flour. I have whole wheat flour though – we make flat bread with it. Please can you let me know if I use it will my cookies still be crunchy? Thanks.
Made these… turned out so good. Next time I make them for non-vegans, I think I’ll use only white flour. Tried to make them healthier by using mostly whole wheat, they are still good, but have a mealy taste after a few bites.
Sent these with my husband to his work for a potluck. I just got a text, “Please send the recipe! Everyone loves them!” He’s the only vegan there by a long shot, and I just love when people enjoy a vegan treat.
Hello,
Just made these tonight…..and, not to overstate it, I’m pretty sure I heard choirs of angels. I have to admit that while the photos are alluring and the comments positive, every blogger claims that their xyz recipe is THE BEST! So when I saw this one, I thought well I’ll give it a try, but won’t be surprised if the results are less than perfect. Wow–despite that fact that I flat out forgot to add the olive oil, these cookies really were perfection. They were tender and chewy with a light crispness at the edges. Didn’t get a chance to test the storage observations made below as, the entire batch lasted my clan about a half hour!
I tried to make these cookies, eagerly awaiting a fresh batch of chocolate chip cookies after going vegan a little while ago. But they came out flat and crumbly, not at all like the pics! Help! Any words of advice?
These look amazing! Do you think I could use all coconut oil instead of vegan butter?
I made these cookies and I’m so disappointed. Not sure why but my cookies did not form together they are very crumbly and they fall apart super easily
Could you use just all brown sugar? I don’t have any cane sugar
I’m eating one of these right now and I have to say they are AMAZING. I used the same amount of GF all purpose flour and they turned out great. The only problem is I can’t stop eating them! I will be making these again for sure, thanks so much for the recipe :)