Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Denise
Happy Vegan Chocolate Chip CookiesIngredients (use vegan versions): 2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.
Serves: almost two dozen
Preparation time: 15 mins?-10 to 12 cooking time
Oh, my goodness! These are the best choco chip cookies I've ever tasted!!! I made one batch with the cinnamon and one without and they're both great. Also, Earth Balance vegan margerine works well as an oil replacer (we didn't have any oil in the house), and it creamed up fine with the vegan sugar. Great recipe! J
Archived comment by: joelle
These are very good. I love chocolate chip cookies, and am so glad to be able to eat them again. This recipe has made me so happy!
Anmari
yay!yay!yay! thak you for sharing how you feel about the recipie. it makes me feel so very good and happy to know you have enjoyed the cookies. yay again.
sweet travels.d.
de_perri
These cookies were really good, easy to make, and quick, i left them in the oven to long, because i thought they weren't done becauset they were not hard at all so when i finally took them out and let them cool they were a little bit too hard, so don't leave them in the oven more than 10 mintutes (trust me they will firm up!)
bobbie
These cookies were sooooo great! Infact, the cookie dough was excellent raw (and its safe!) I cooked mine for 8 min. at least and the dough was still so fluffy, so I was tempted to leave them in. Good thing I removed them because they really toughened up when they cooled down!
monkeygorillagirl
These cookies are amazing! I used 1 tsp of cinnamon and Tropical Source Espresso Roast chocolate chips and they worked great!
carriepaperc
These cookies taste great, but don't leave them in for more than 8 or 9 minutes, as they do harden very quickly after being removed.
Jessika
mmm, these are delicious! another variation i tried is adding a bit of melted bakers chocolate to make double-chocolate cookies... either way they're absolutely yummy
pawprints
Hi. I made these cookie twice and they were Wonderful. The first time I followed the directions to the tee and the cookies turned out just like everyone said they would. I like my cookies soft so the second time I (I didn't make all the batter the first because I wanted to see how it would do if I wrapped it up in plastic wrap and left it for a while)made this (after the batter sat for a week wrapped) I let the cookies stay in for only 3 minutes at (350 degrees). Each side. Needless to say they were all gone after the end of the day. They were wonderful both times and Everyone I gave them to loved them. Vegans and not!!! Thanks for a wonderful receipe..Yes, I ate the raw batter that was stuck to my fingers!! (smile)
cheeki3
im beginning to realize what ive always suspected, OVEN TEMPERATURES VARY!!!!!!!!and my ovens must be JENKINS!!!!!!!6 minutes total time?? wow.! one day i will actually purchase a brand spanking new oven and then all hell will break loose,im sure. hahahaha. the ovens i have been using since ive been vegan have all been ancient ones. im so very happy that you all are enjoying the recipe. its funny, a lot of times the cookies will come out to SOFT and that's usually after 9-10 minutes. interesting, huh? my oven sucks, for sure. happy baking everyone. sweet travels.d.
de_perri
an afterthought, i want to thank all of YOU who posted about cooking times. how very crucial to someone about to use the recipe. one of the reasons i like this site so much,besides all the super great recipies, is the comments. TOTALLY CRUCIAL for proper execution of a recipe for the first time. so, thank you all. very much. sweet travels.d.
de_perri
These are the best chocolate chip cookies I have ever made, vegan or not. They are also the easiest. (I hated creaming vegan sugar into cold butter.) The come out thick and chewy. One thing that I have noticed is that they hardly spread at all during baking, like most recipes do. If you put the dough on the sheet in balls, you will end up with ball shaped cookies. You can also place them really close together.
ljbarte
Do you mean take the cookies out of the oven and FLIP them over individually?
vegangal
these are the best cookies ive EVER eaten! i bake all of the time and no cookie has ever turned out this yummy! thanks for the fantastic recipe. ive passed this on to everyone i know.
eima
not individually, but flip the TRAYS, top tray(or sheet,whichever) to the bottom and bottom tray/sheet to the top. it helps cook them evenly. sweet travels.
de_perri
made these last night pretty darn good! A little on the greasy side, but otherwise perfect. I had to add a litttle extra liquid to the recipe. (Maybe too many chips??
)
mame
YUMMMMMM. Thank you for fulfilling my craving for CC cookies! These are great. For those who haven't tried them yet... what are you waiting for?? One little side note... I found that you can't leave the cookie dough in balls, you have to flatten them, they don't bake down like I was expecting.
iamholly
these cookies were awesome! they didn't harden as much as other people said, but that might be because i used normal (evil) vegan sugar. i only had one pan so i used half of the dough first, and in the second half i added some chopped walnuts. yum.
estelle
I used this recipe last night and instead of making individual cookies I spread all of the batter in an 8x8 glass dish and baked for about 20-25 minutes. The result were the richest, moistest, chocolatiest (I used a lot of chips) cookie bars I have ever tasted. Everyone was very impressed. I did have to add a bit of soymilk to the batter because it seemed a bit dry, but otherwise a great recipe. Highly recommend!!!
smochel
I've made these cookies twice now, and they are pretty good. I made one batch with oil and the other with Earth Balance margarine. They do seem to be a bit on the greasy side, and the batch with margarine seemed to stick to each in the cookie jar a bit more. I've never put cinnamon in my choc chip cookies before, and it is a great addition! My husband, who's pretty picky and very honest in giving opinions of my vegan creations, thought the cookies were good, not quite Nestle Tollhouse calliber, but good. One of his co-workers tried them also, without the knowledge that they were vegan, and he thought they were quite tasty. I baked mine about 11-12 minutes, which seemed to be good timing. They are definitely SOFT when you take them out though. Also, I used Chatfields carob chips in my last batch, and we didn't care for them. They didn't seem to melt very well like chocolate chips, and the flavor was more bitter. Anyone know of a good brand of carob chips? I'd love to hear any thoughts! Thanks!! :-)
Ranae
Thanks for this recipe. I really enjoyed the results. And thanks for all the comments because that is what made me actually try the recipe! I am going to make these again and again. I may start adding ground walnuts to them. I like nuts with my chocolate. THANK YOU SO MUCH!
lnwn
these were great...and no one suspected they were vegan until they saw me eating them! thanks for the recipe
columbusCL
great cookies. they stayed soft & chewy & the cinnamon was a perfect touch.
xjennyx
I love these cookies - one variation though is that the dough tends to be not moist enough with these ingredients. I used one egg-replacer to give it a little better molding consistency. Dont ruin this cookie with carob (yuck)! Use tropical source chips, all vegan, i have made these with the dark chocolate, peanut butter and expresso chips...all incredibly amazing and delicious. I vary my cooking time whether I want them a little doughy or a little crunchier, I cook them in two batches (one right after the other) rather than flipping the two baking sheets. Also if you want crunchier bottoms, cool them on a rack, if you want softer ones, cool them on your clean kitchen counter.
vegan_katie
These cookies are the best I have EVER tasted...make them and all your friends will love you. I make at least one batch a week...instead of choc chips I use a big block of dark chocolate chopped up into big chunks. (Plaistowe brand...best vegan choc in Australia, and its cheap). Stop reading this and go make some now!!!!
beetlepie
These cookies were absolutely scrumptious - super moist and tasty! I ommitted the salt and found I needed to actually use 3/4 cup of water to get everything mixed up well. Plus I added heaps of cinammon and a little extra vanilla... they were divine. They cook VERY quickly, so watch them carefully... I didn't cook them any longer than ten minutes, and found them to be nice and soft and moist... I hate dry, hard cookies!!!
ethebee
these cookies were ok, pretty good, i don't know why i don't like them as much as everyone else does.. actually yes i do, i was spoiled by another recipe on this site. no offence to the author of this recipe though, they are very soft and yummmy and i would make them again. i only had to bake for about 5-6 mins, but when i followed the recipe exactly, they were WAAAY too dry, the batter wouldn't stay together. it got better after i added more water though, don't know how much, just put some in. these cookies would be really good with some kind of nuts, i think. hazelnuts maybe? just a thought.
fly_grrl
Thank you...thank you! I was almost in tears when I was eating these great cookies they were soooo goooood. I used carob chips and the cinnamon which was wonderful!! I ran out of flour and used cake 1 cup of cake flour and they turned out really nice and light in color and texture. I agree with the cooking time - don't go over the time b/c they do get hard. I've been lactose intolerant for 6 yrs. and an irritable bowel sufferer for a long time so to find any kind of dessert b/c everything seemed to have dairy.
haymann
Holy mother! These are AMAZING. I was kind of weirded out by the fact that they only baked for 10 mins...bc I looked in at them and they were SO PALE. But the bottoms were brown, and I didn't want em to burn. So DEEP BREATH, took em out and let em cool. And to my surprise -- they are SO delicious. I used vanilla soy milk instead of water, though -- I don't understand why you'd use water when you can use soy milk and add more flava! I guess I got about 2 dozen, but they are quite small. Will definitely have to make double next time. Thanks for the awesome recipe; this ones a keeper!
MonaVox
I love you Happy Vegan! Alright, these cookies are the best ever. Thanks for this recipe. And thanks to this delicious recipe begging me to make it 3 times in 2 weeks, my jeans are getting a little tighter.
sherryv
Fantastic stuff! I made these because one of my friends is vegan, and I wanted to give him cookies for the holiday season - I ended up eating about a quarter of the batch myself! I modified the recipe thusly: instead of vanilla essence I used the zest from two oranges, and instead of chocolate chips, I used roasted hazelnuts. Baked em for 9 to 10 minutes total, they were still soft, but cooled to the crunchiness of delicate biscotti. Thanks for this great recipe! I'll definitely be making these again.
minger
Thank you for the best vegan chocolate chip cookies!!! Melted Earth Balance works really good instead of oil, I find the cookies less greasy. Sunspire carob chips melted nice and yummy in my 4th batch (I'm not a huge fan of carob all the time I prefer chocolate.) The last time I made these I only had sugar in the raw around and it didn't mix too well with the margarine but it made the cookies taste like they would be excellent vegan butter cookies without chips or nuts! I'm using a small convection oven and find it bakes perfectly after 10 mins.
Archived comment by: oceanic
I also wanted to say that I love this recipe because not only is it AMAZING but I can make it at nearly anyones home because of the basic ingredients ..all I have to do is bring over vegan chips!!
Archived comment by: oceanic
Rockin cookies!! I'm a new vegan and I was seriously missing sweets --so thank you for bringing yummy goodness into my kitchen. I used Natures Balance and I didn't think they were greasy at all. One thing, though --I live at 5500 ft and I had to bake them for 15 minutes. They were still soft after cooling and light brown on the bottom. Who knows--could be my oven or the mountains! I ate a good part of the batch with a chilled mug of soy milk....oooooahhhhh...
Archived comment by: sisterbeka
This recipe is fantastic. The first time I made these, I followed the recipe exactly and it worked awesome. The second time, I decided to lower the fat and calories by substituting 3/8 cup applesauce and 1/8 cup oil for the oil, and they turned out delicious. Howe'ver, I didn't have the problem of toughening quickly. I ilve at sea level, and after 15 minutes and lots of time to coolafterwards, and they were still really soft.
Archived comment by: rx
These were AWESOME! very very tastey! Even the dough was good. Thank you very much for the recipe. I haven't been able to find a vegan chocolate chip cookie recipe that doesn't have at least 1/2 cup margarine. These were very good!
Archived comment by: cookiemonster
These are very sweet -- but good! I only baked mine for 7 mins, but they still burned on the bottom (a continuing problem for me with baking vegan choc chip cookies) -- if anyone has any suggestions on how to avoid this, please let me know:
kathleenoliviaparsons@hotmail.com. Also, the comments on taking them out when soft were very helpful -- I would have left them in longer if I hadn't been warned -- thanks!
Archived comment by: kparsons
This recipe is great! I made them as an opening night present for the cast of a show I'm working on, and they barely lasted to intermission!!! I used Earth Balance instead of oil because I was afraid of greasy cookies, and it worked fine. It also gave the cookies a buttery taste that made my cast members question if they were really vegan. I use vanilla soy milk instead of water, too, which gave a nice, rich flavor (we use a well and our water is YUCK!). In later batches, I swirled in some melted chocolate for double chocolate cookies, but the cookies were a little more bitter than I'd have liked. I probably would add more sugar if I did that again. I also added walnuts to some cookies, but be careful, as nuts make the cookies toughen up faster. I left mine in the oven about a minute and a half less than the nutless cookies, and they were perfect.
Archived comment by: iFindYouAmusing
everyone loves these!
Archived comment by: klar
i usually use a fruit-based oil substitute when baking and tried with this and it did NOT work. they turned out like salty biscuits and had to be thrown away.
Archived comment by: kimday
Wow, these cookies are different. The recipe needs more moisture than is written. We modified with 1 cup more water (or you could use vanilla or chocolate soymilk. we prefer Silk). Add two shots of tequila to bring these cookies out of their depression. No liquor = oat pancakes with chocolate droppings
Archived comment by: tequilaSunrise
Adding tequila sounds gross but I tried it out of curiosity. When I thought about it ethnic food items such as mole sauce call for chocolate and spice to be combined so I thought it might not be so bad afterall. The first batch was a little too bitter. I added 4 tablespoons of coconut and they came out AMAZING! It sounds so gross but even my grandma thought these were good.
Archived comment by: morkandMindy
thanks for all the comments
its funny, when i make them theyer neither greasy or dry. ive been racking my brain trying to figure out what the cause could be. im sad to say i haven't figured it out yet
the only things i can think of are: -are the ingriedients at room temp. first? -are you using vegan/natural/organic ingriedients and not schwag stuff? the schwag makes a huge difference. -are you using whole wheat flour? if so, its VERY easy to over mix and overmixing equals tough tough cookies. as far as the baking time goes, using an oven thermometer is extremely helpful. my oven takes about 15 to 20 minutes to get to the right temp. putting the cookie sheets on top of the oven(on the burners) while its heating and while you're preparing is a pretty crucial step as well. when i originally made these, i used chopped walnuts,raisins, and dried cranberries along with the chips and they were really really good. ive been doing that again lately. i like the idea of using earth balance, i haven't tried that yet. sometimes i add unsweetened cocoa as well. (i use ahlaska) i call them chocolate love cookies. with the cinnamon added they taste like chocolate velvet. (its not as gross as it may sound) let me know if anyone else has any insight
as well. sweet travels
Archived comment by: de_perri
Had no luck. The only substitution I made was using Safflower oil for veg oil. They took 2x as long to cook and I had to raise the temp to 400 degrees F. In the end the taste was acceptable but the texture was wrong. They were hard as rocks when they cooled. I threw them out. I am going to try again with EarthBalance.
Archived comment by: ivy100
OK! The first time I made these I practically ruined them, the taste was there, sorta, but the texture was wrong. But my problem was that I made too many substitutions the first time, didn't trust the recipe, among other baking faux pas. Follow the recipe, be careful to not over-bake these, they will turn out great! I just made a half batch that turned out beautiful, even though I used safflower and succanat. Now that I know the succanat and safflower work, I'm gonna make a double batch!
Archived comment by: lau3turtle
My experience with these cookies was disastrous. I really do not know why. I followed the recipe exactly, except for using soymilk instead of water. After baking for almost 20 minutes, they still remained a soft, cake-like texture, and they stuck to the pan terribly. I tried making them twice and it didn't work either time. Oh, well.
Archived comment by: falldownstumble
I made these cookies for the girl that I love. I tasted them and they weren't in my estimation the kind of chocolate chip cookie that could beat grandmas recipe. I hope she likes them anyway. . .
Archived comment by: cookies4maggie
I wish I had read everyones reviews before I actually made these. The dough was so crumbly that I had to mold the cookies together to get them to hold their shape. They do taste good. The dough is just kinda hard to work with with the recipe as is. I will probably make these againg but I will definitely be adding some more liquid next time.
Archived comment by: tT
oh, these cookies are lovely. a fabulous recipe, indeed, even though -like said here before- one needs to take care not to overbake them and even though you can safely lower the oil amount a little. ive made them a few times now, and they've been loved by everyone. - sometimes i add nuts, sometimes i don't. they are lovely no matter what.
Archived comment by: caro
I used carob chips and soy garden butter melted instead of the oil and they were great. Of course chocolate would be even better BUT i am trying for the healthier
I followed recipe exact (left out the cinnamon) and the amounts were perfect. ALso if you want another GREAT vegan cookie, check the back of the silk soymilk (plain) box. They are called Akashas chocolate chip cookies....YUMMMMM
Archived comment by: couple4christ
These cookies were awesome. I've made them a number of times now and everytime I do everyone loves them. They do harden quickly. The first time I didn't use as much oil and added egg replacer to the recipe. It turned out great. The cookies were probably more chewy because of the egg replacer but were still great. I also cut down on the amount of sugar used and they still turned out great. I'll be making variations on this recipe. -xKevx
Archived comment by: xKevinx
These were excellent, I actually wept at one point mid chew... I subd in half the canola for melted vegan margarine (earth balance buttery sticks) and I used vegan white sugar. Very good, I've eaten about 7.5 of them in the place of dinner tonight..it was great! I feel like this could be the start of something.. thanks and happy holidays to all of you
Archived comment by: joanofarse
We replaced half the oil with applesauce and added 2/3 cup of chocolate chips, and these cookies came out beautifully. They seemed a little cakey at first, but after cooling for several more minutes they crisped perfectly yet retained their chewy and moist texture. Howe'ver, we would reduce the sugar a bit. Each cookie contains approx. 90 calories and less than 3 grams of fat!
Archived comment by: tommygirl838
I can wait to try these!! I just found out that my 10 year old daughter has food allergies and can no longer have dairy. My question is, can you recommend another sugar substitute?
She is also allergic to sugar of all things!!!! Thank you and Happy New Year!
Archived comment by: abrimmer
OH MY GOSH! Amazing...really. Such a simple recipe, no strange ingredients (i always have a stock of vegan, Ghiaradelli chips in my cabinet) and mine took about 9 minutes to cook! Thats it! To emphasize it again, take them out before they get too hard (they should be softer than you want to eat them) because they do harden up sooo quickly. MMM..delicious...my non-vegan friends just couldnt believe it
Archived comment by: bubba6587
Denise, you're a superstar!! im cheap, so instead of vanilla extract, i added almond extract...the flavor is simply superb. also, i added the left over dough (in little balls) to my pint of softened Whole Soy brand frozen dessert...again, superb. since its free of eggs and such (who needs that junk anyway?), its perfect for fruit toppings and virtually anything else one may like to eat. thanks again for the recipe. fondly, Louie
Archived comment by: johnLennon
These are fabulous cookies. Really easy to make, and delicious! Just a few things that I thought I'd mention: the dough is REALLY dry when its all mixed up- I thought this would be a problem, but it wasn't at all. Also, the cookies don't turn brown, they stayed pale (but are still delicious). Also, I personally found that they needed to cook a bit longer than was suggested (mine needed about 15 minutes)- but that might be because of differences in oven temp, etc. Overall this is a fantastic recipe, well worth making!
Archived comment by: veganosaurus
Pretty good...howe'ver, I still prefer to use Earth Balance vegan margarine instead of the oil. It is good to know, though, that when I'm out of margarine, I can still make cookies with canola oil. My dough was not at all dry like some other commenters suggested. I baked mine for about 9 minutes, and they're still soft after a couple days. These do stay on the pale side, as Veganosaurus suggested, so make sure to take them out in time. I'm sticking with my old recipe. If you've had really superb vegan chocolate chip cookies, you'll recognize that these aren't them. Theyre definitely decent, but not up to par for me.
Archived comment by: willwolf
I made these today and they were great even my non vegan kids loved them, they suggested to ease up on the choc. chips next time. The dough was a little on the dry side and I had to roll in a ball and flatten. I followed the directions exactly and used vegan/natural/organic ingredients and they were not greasy at all. Will make again.
Archived comment by: harvest1
I have so many allergies that its really hard to find good cookies I can make.. These cookies look so good, im going to try them right away... there's just one problem, im allergic to chocolate, and i was wondering if anyone knows of a brand of carob chips that do not contain soy? Thanks!
Archived comment by: ceirdwen
maybe i didn't do them right? i followed the directions/the suggestions in the comments. they were good, yes. but there was something... odd about them. not bad... but, different. everyone loved them, but they said they tasted different than chocolate chips usually do. they were good, but not amazing.
Archived comment by: rainbowdust919
I have already made these cookies at least 10 times! My boyfriend and my whole family LOVE them (including my dad, who is as far from a vegan as one could be!)... Thanks so much for this recipe! This is officially my favorite cookie recipe.
Archived comment by: tigerspanda
I'm sorry to say that I cannot give this another rave review. The dough tasted great before it was baked, so I was really looking forward to the end product--I was disappointed. (Luckily I only made a half batch!) I think they would be better with margarine (cream it with the sugar) instead of oil, and they definitely need the cinnamon. I might try them again, but in the mean time, I'll keep looking for a wow me chocolate-chip-cookie-recipe. Thanks anyway!
Archived comment by: bchef
Outstanding recipe! I have to use gluten-free flour, and the substitution worked perfectly.
Archived comment by: anitacd
I have made these 2 ways. Once with half whole wheat flour and earth balance and they came out great. I tried them with oil and they were great, but not as good as the first time. All three times I just pressed them into a 9X9 pan. Its much quicker! They were a hit with all of my family-especially the non-vegans who were none the wiser!
Archived comment by: little2ant
These rock!! I used 1/2 sucanat and 1/2 pure maple syrup and reduced the water a little bit and they were perfect. My kids devoured them and loved that they could eat the dough, too. I will be making these again and again. Who knew vegan cookies could be so scrumptious?
Archived comment by: mountaingirl88
maybe I did something wrong but mine came out more like biscetts then like cookies, and they were REALLY hard. HELP
Archived comment by: anny
i made these and didn't follow the directions, being as i HATE to do dishes i just put everything into a bowl and mixed. I did notice that they were crumbly and dry so i added another 1/4 cup of water and it was PERFECT! i also didn't have any cinnamon and also no vanilla and they turned out perfect. i used half gharadeli double chocolate and half carob vegan something. I did like one of the other users said and just dumped it all into a little 8x8 or similar pan and baked it for about 20 minutes. And i just can't get enough of them, they are the best when you have them in the fridge over night and eat them the next day. Well off to bake MORE!!!1
Archived comment by: joshualeer
These cookies are soooooo yummy. Since I've just recently become vegan, I thought it was bye bye to cc cookies! But now I make these whenever I get a chocolate craving. Even my completely non vegan Mom and sister love these. Next time thought I'm going to try with soymilk instead of water so I can at least pretend I'm getting some nutrition. BTW, there are 148 comments on here! dang
Archived comment by: eatYRVeggies
These were excellent! I too found the dough a bit dry, so I added the egg replacer for about 1-2 eggs. I will be making these again... often!
Archived comment by: rockandrollgranny
Thanks for the recipe. I have been craving chocolate chip cookies for awhile. The cookies came out good but a little to sweet but next time I will mash the dough for flatter cookies and use less sugar.
Archived comment by: lauraj
Loved these! I do add egg replacement, the equivalence of two eggs. I find this helps them stick together better. I have also added raisins. I toss some raisins in water and put them in the microwave to soften, drained them and used the raisin water as a replacement to the plain water. I line my cookie sheets with parchment paper, so absolutely no sticking occurs. You can just slide the paper off the pan and let them cool on the paper. I make batches and freeze them for my sons lunch.
Archived comment by: mtnlvr
These are the most perfect of perfect vegan cookies! I variate the recipe not infrequently and they still come out tasty every time. I'll be making this recipe for the next few decades, undoubtably! Thank you every so very much!
Archived comment by: ruby_tuesday
This recipe is great. Very easy and yum. Here is my slight alteration to the recipe: 2 cups unbleached flour 2 tsps baking powder 1/2 tsp.salt 2 tsp cinnamon 3/4 cups vegan chocolate chips 1 cup raw sugar 1/2 cup canola or vegetable oil 2 1/2 teaspoon vanilla 1/4 cup water
Archived comment by: downending
7/25/05 - These are very good but a bit mealy. But that could just be me. My batter was definitely NOT DRY. I had to leave my cookie dough in a ball shape or it would melt into a crumbly crepe. I also had to cook it longer so it would hold together. 12 minutes was perfect. I used wheat and spelt flour with a smidgen of teff flour. I also used coconut oil. Maybe those things made a difference. But they are still quite yummy.
Archived comment by: pandorra
Another rave review for these cookies! I made a few changes: 1/3 cup of safflower oil, uncleached cane sugar since I can't get sucanat, and I used 1/4 cup EACH chocolate and carob chips. They were light, just the right amount sweet... they disappeared in no time. I had to hide some for myself so my (non-veg) dad wouldn't eat them all.YUMMMMM!!!!
Archived comment by: amber13
Delicious! The recipe wasn't too hard, either!
Archived comment by: yetifemme
one good reason not to use soymilk is that its terrible for your body. poke around a little on the internet and you'll find that soy wasn't eaten in ancient asiatic cultures until they figured out how to ferment it and make foods such as miso and tempeh. modern japanese society only consumes small amounts (about 2tsp a day) of unfermented soy, such as tofu, and this unfermented soy is almost always served in a mineral-rich broth to counter the negative effects and followed by a meat or fish dish to aid in digestion. tofu, soymilk, and vegetarian meat substitutes leach your body of minerals and vitamins due to the presence of phytic acid, an enzyme inhibitor. fermenting soy is the only way to neutralize phytic acid. just wanted to vocalize this since most people seem to eat a good amount of unfermented soy, which sucks because its being linked to some major health issues such as low cognitive function, hyperthyroidism, lethargy, weight gain, and infertility in adults, and developmental problems in children reared on soy formula instead of breastmilk. be well, lovers.
Archived comment by: morningside
The best cookies ever! I made big cookies and served them warm with ice cream... heaven ;-) I'll admit it, I'm a chocoholic : )
Archived comment by: nalle
It seems to me that phytic acid is actually in most grains and legumes. They can bind to nutrients, but they also have antioxidant properties. (Kinda like spinach, now that I think of it). You should be okay so long as you eat a variety of foods in moderation.
Archived comment by: katica
These cookies are great! I make them all the time and my husband loves them. I use 1 3/4 cup of flour and 1/4 cup of flax. I use a mixture of whole wheat/white pastry flour, which we've found we like the best. Experiment with the flour and you'll find the best cookie ever!
Archived comment by: stefaniw
WARNING; THESE COOKIES DO NOT TASTE VEGAN I was a little skeptical after preparing the dough as it didn't have the greatest consitency (I never it was possible to have too many chocolate chips) The dough was so oily too, I could almost ring it out. But after a trip to the oven, I am extremely satisfied. The oven seemed to work wonders. Thanks for the wonderful recipe, its just what i was hoping for.
Archived comment by: xoashesxo
these are awesome. i used stone ground whole wheat flour and applesauce instead of the oil. we probably baked them for about 15 mins. total. the cinnamon adds a delicious flavor!! will definitely make again.
Archived comment by: moniquenm
These are amazing. This recipe is tried and true and I use it all the time. Even my carnivore friends love them. I made a humongous batch for a Fair Trade Coffeehouse yesterday that my animal rights group was cosponsoring, and everybody loved these cookies. People would come up to me and demand the recipe. Sometimes instead of chocolate chips I will use raisins and nuts, or sesame seeds. The dough is so versatile, you can make any flavor cookie really.
Archived comment by: thecatspajamas18
These cookies are the best! At first they seemed a little oatmeal-ish. Then you got to the chocolate. I love the fact that the bottom is kind of chewy and the rest is moist. These are no doubt, the only vegan chocolate chip cookies i will make.
Archived comment by: vegan_queen
Wow, I'm impressed by the share number of comments these cookies have gotten, personally, I'm an oatmeal raisin cookie gal...(de-perri- got any smokin recipes for that??) But I guess it won't hurt to try these ones out. I'll post again when I do.
Archived comment by: prawla
I will never pay for chocolate chip cookies again! This recipe is fantastic and so easy to make! The cinnamon is a brilliant addition and the cookies in general were a huge hit with my non-vegan family! As mentioned by others, don't let the paleness or softness of the cookies throw you off- follow the directions and you'll be fine. After cooling for about 20 minutes, they were soft (but not too soft) and chewy. Thank you for the wonderful recipe!
Archived comment by: holycow
EVERYONE loves these cookies! OMG. Theyre so soft and moist! And if I keep them in the fridge overnight, the next day I pop em in the toaster oven for a minute and they're nice and warm again. I've made 3 batches in the last 2 months lol. I'll be making them for Xmas as well
Archived comment by: themizz
Great for beginners! I'm a very inexperienced baker and first-time vegan baker. I followed this recipe to a T and the cookies came out great. A group of 5 vegans and non-vegans polishe'd off the whole batch in one evening. Thanks!
Archived comment by: buddyfriend
These cookies were amazing! The cinnamon definitely adds another layer of flavor, as for the baking time, I baked mine for four minutes, then rotated the racks, then another four minutes and they came out pretty much perfect!
Archived comment by: blindt
My family has missed Duncan Hines chocolate chip cookies since going vegan, and these are a delicious replacement!! The cinnamon is a GREAT addition, even to my very picky little sister. The dough is good too!
Archived comment by: uhblondie
Scrumptious! I just did a four-day cleanse as part of my new years resolution to become vegan and so my taste buds are very alert. I used silk soy milk for water, applesauce for all but 1/8th cup of the oil, and sorgham molasses for half of the sugar (you can't taste it but it adds lots of iron). My hubby loved them, and so did my food critic friends! Will definitely make again.
Archived comment by: srbushey
best vegan cookies ever if you replace melted soy garden (soy butter) in place of oil. yummy!
Archived comment by: moreaction
Feb 14 2006 Is everyone actually flipping these over like the recipe says or leaving them as is?
Archived comment by: ivy100
Mmmm! My omnivore roommates were totally stunned when I told them the cookies were vegan. I used soymilk instead of water and it turned out nice, I put too much cinnamon in, but other than that the cookies were really good.
Archived comment by: badwolf
Oh my gosh! Tbese choco chip cookies are delicious! When I made the batch I gave some to my family, and everyone loved them, incuding my picky little sister. The pinch of cinnamon that I put in gave them a nice taste. The cookies were incredibly easy to make, but I found I needed to add just a bit more oil to the batter.
Archived comment by: veggiebabe13
i just made these, and they unfortunaltey came out quite bready and lacking in flavor/color. the batter seemed rather spongey/sticky so i expected something. i added soymilk as it was a bit dry. i was very dissapointed because of all the rave reviews! they weren't awful, just not anything close to what has been written about them so far! any ideas as to what might have gone wrong?
Archived comment by: carofly
Great recipe! These can also be made using half whole wheat and half white flour, OR half whole wheat flour and half oatmeal, OR 1 c. whole wheat flour, 1/2 c. white flour, and 1/2 c. oatmeal. Nuts are a good addition, too. I've made this recipe many times and love it!!
Archived comment by: lisathevegi
Ooh-ee! Lush! This is a really lovely recipe! I had to substitute soya yogurt (and double cooking time) as I was out of oil but oh boy, did they come out lovely!
Archived comment by: spookypurple7
since my last comment, i believe ive made these cookies at least 4 times! ive altered the flavors to oatmeal, almond,banana/blueberry and chocolate as well! they still have more of a cakey, shortbread texture but my nonveg family absolutley loves them! i made a few subst. for health purposes with 1/2 whole wheat flour, (or oat) 1/2 applesauce and smart(or earth) balance lite for the oil, also i did add apprx. 1/4 cup soy milk to moisten the batter a bit, and (strongly reccommended) ener-g egg replacer for the right texture and binding. also, the leftover batter is super yummy in my vanilla soy delicious icecream for a homemade vegan cookie dough icecream!! :] thanks for the greath recipe!! -C
Archived comment by: carofly
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