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!
These need to be on TV or something! They look SO perfect!!! Whens the cookbook coming out ??? ;)
Only you would take one of the most popular type of cookies and make it better! The molasses addition sounds so good. I recently made your gingerbread oatmeal and it reminded me what a wonderful sweetner it is.
These look absolutely SINFUL!!! Can’t wait to try! :D
hi this is quite important, do you just leave the dough as a ball shape and bake them? or you push them until they are flat? thank you!
Nope I dont push them flat, good question!
These sound heavenly!
nom!
Do you think I could try making these gluten free with all purp GF flour?
Hmm Im really not sure, I havent had much success with all purpose GF flour. Let me know if you try it!
I made these last night and they were absolutely delicious! I only used 1/4 cup brown sugar.
Glad you enjoyed them!
What a coincidence, I just made Dreena’s Oatmeal Raisin Cookies a couple of days ago, and having just opened my jar of blackstrap molasses after making your (delicious, of course!) Iron Woman smoothie, it was cool to see it in a recipe: what a beautiful flavour it imparts! I think they’re the best cookies I’ve ever had, I just can’t believe what a beautiful chewy texture and caramelized flavour they have! Of course, I haven’t made these yet, so it’s likely I haven’t tasted the best cookie ever yet… ;)
love the pictures Angela. I think the wood wall in the back really gives the cookies a “homey” quality.. as if chocolate chip cookies & milk didn’t already scream HOME haha
I just made these cookies with the exact ingredients and tripled the recipe for my sister’s birthday party—I took a risk and….
I am SO GLAD I did! Everybody was so amazed at the chewy, gooey texture and crunchy outside. These are the best cookies I have ever made! When I told everyone that they were vegan, they couldn’t believe it!
THANK YOU ANGELA! I read your posts every morning to help me start my day. Don’t stop doing what you were made to do. :)
Peace and love,
Hilary
New to the blog & loving it! Baking has been one of my biggest challenges since transitioning into a vegan lifestyle a few months ago. I can’t wait to try these!
we don’t get earth balance in australia, any other alternatives?
I’m not sure, I would check a health food store for options :)
yum! Fantastic! I just made them a little while ago, and I did the 7T +1T of canola oil….they are crispy. thanks for the recipe!
Glad it worked for you!
These are delicious. Not too sweet and I appreciate the hint of cinnamon and whole wheat flour flavor. My three year old gobbled his up in just a few bites.
I just made these tonight and they are by far the best Vegan Chocolate Chip cookie recipe I’ve ever had (my husband even liked them too)! I am pretty sure I found my go-to recipe! :)
I’ve only gotten as far as the dough so far, and I just might eat it all before the cookies bake! LOL.
I took these on a girls weekend this past weekend and they were a HUGE hit! they will be my go-to forever and i thank you for the recipe! you are my go-to vegan blog!!
I am speechless! I have never been able to make a cookie from scratch that is not either a) burnt or b) raw. But these turned out perfectly. I am going to make some vegan vanilla bean buttercream and make a cookie sandwich with the buttercream in between…these are amazing!
Baking these right now! The dough tastes delish :D