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 cookies are hands down the best cookies I have ever made! Vegan or not, they are magic!! I have tried the recipe both with regular flour and Bobs Red Mill gluten free flour, and they are equally perfect! Just a tip if anybody out there needs to eat gluten free and wants to try your cookie recipe. BTW, I think the cinnamon added in these are what makes them extra special – I adore cinnamon! :)
I want to make these for my daughters classroom. I’ve never baked anything gluten free before. If I use Bob’s Red Mill GF Flour do I need to add a thickener for these cookies? I have arrowroot powder, will that work. Also, how much?
Earth Balance has palm fruit in it. What elsa can I use. I’m new at this.
I just made these cookies and the batter was very
Dry and crumby…?
I added water but now it is taking 15 plus minutes
To cook?
Any thoughts?
Hey John, Im not sure why this happened to you. Did you make any changes at all to the recipe? If it’s crumbly that probably means too much dry ingredients like flour. sometimes flour scoops can vary a lot. I’ll be sure to post weights next time.
Well..I just added water and they turned out pretty good
Crispy on the outside soft on the inside.
I used all wwpf..but it shouldn’t make that much of a difference.
Either way I ate too many ….;)
Glad they turned out for you!
I just made these and they’re amazing! I’m not exactly vegan so i used butter instead of Earth Balance. It was my first time baking with flax eggs and it worked cery well. Thanks for the recipe!
I couldn’t resist making a batch of chocolate chocolate chip cookies out of this recipe and they turned out just as good!! I just replaced 3 tablespoons of the flour with cocoa powder. This is definitely one of the best recipes I’ve ever tried and it doesn’t even have eggs!!
Hands down the best vegan chocolate chip cookie recipe ever! This will be heavy circulation in my house. Thank you!!!
This is my favorite vegan chocolate chip cookie recipe! I’ve made them for non-vegans and they are always well received. Thank you!
I just mixed up a batch of these and I can see right now that one batch will not be enough (almost didn’t make it to the oven the dough is so good!)! I used a combination of rice flour, whole wheat and white pastry flour, and added sliced almonds for fun. Almost forgot the Tbs. of olive oil, and mixed it in at the end….am (un)patiently watching them melt in the oven right now. Yum!
Just made these last night. I think these are the best vegan cookies I’ve tried to date! I added 1/2 c walnuts and used a combo of Earth Balance stick butter and coconut oil. Delicious results! Thank you for the recipe! I will be making these again soon for my non-vegan parents.
Can I use whole wheat flour instead of pastry flour?
I can’t see why not! Let us know how it goes if you try it.
Greetings from Hamburg, Germany!
Sadly, my cookies did not flat down! Any idea what went wrong? I did the olive oil version.
Only thing I can think of is that the margarine was not fluffy enough… In addition the balls were very powdery.
sigh.
Hoping to get the same result as in the photos one day!
Thanks!
I made these last night with regular whole wheat flour, vegan becel, and 1/4 cup maple syrup instead of white sugar. Yum! My kids love them:)
I just have to say that this recipe is amazing. I had to substitute the earth balance with coconut oil as I had none in my house and don’t even know where I can find it in this small town I live in. Taste great though! My kids go crazy for them!!!
For some reason my dough turned out really goopy and thin, whereas yours looks doughy and thick–I was not able to shape it into balls like you did. Any idea why this could happen?
Hi Lauren, Did you perhaps melt the butter first? I almost did, then at the last minute just let it get to roomish temperature.
Just made these tonight and we love them! I made my own multigrain flour (equal parts spelt, brown rice and hulled barley, all milled together in my Vitamix dry goods container) instead of the wheat and all purpose flours… just ate a few as my dinner. They were lovely!
Hi! I have recently made the switch to vegan living, so some of the terms are a little foreign to me. When you say Earth Balance, what do you mean? I went to the website, but they have so many options, so I wasn’t sure which to buy. Also, are those items available in stores? Thank you!!
Hey Megan, I dont use EB often but when I do I use the soy-free red tub. hope this helps!
Just made these, they’re rising in the oven :) smells amazing!
Oh my goodness I just baked these cookies and they are sooooo good. Seriously the best chocolate chip cookie I’ve ever made. Thanks for sharing! I’ll be making a double batch next time ;-)
Omg this was so good! I kept eating the dough! I made it exactly as is but added more chocolate chips and just used all purpose unbleached flour :) it was so good! Question though does that egg replacement work in other things?
These are incredible! I’m not a vegan and still will choose to make these over a traditional recipe. I made them tonight and ate way too many! Delicious recipe Angela!