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VegWeb.com  |  Recipes  |  Desserts  |  Cookies  |  Chocolate Chip Cookies For Champions « previous next »
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Recipe submitted by lisa lou

Chocolate Chip Cookies For Champions

Ingredients (use vegan versions):

    2 1/4 cup flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup safflower margarine (check ingredients)
    3/4 cup sugar
    3/4 cup packed brown sugar
    2 teaspoon vanilla
    1 cup slivered almonds (or other chopped nuts)
    2 cup semi-sweet chocolate chips (check ingredients)

Directions:

Set oven to 375 degrees.

Mix dry ingredients - set aside.

Mix vegan sugars, margarine & vanilla in large bowl.

Add dry ingredients to wet mixture (if batter is too dry, I add a little rice milk or water).

Mix in nuts and chocolate chips.

Bake on ungreased cookie sheets 9-11 minutes.

Eat as many as your stomach can handle.

p.s. these aren't very healthy - but their fantastic for every once in awhile

Serves: 3 dozen

Preparation time: 15 minutes

These are fabulous. Just like moms, but with almonds.

Archived comment by: heather
These are absolutely delicious!  I baked them last night and still can't believe how wonderful they are.  I used applesauce instead of the margarine, left out the almonds and used vegan double chocolate chocolate chips (because those were the only vegan chocolate chips I could find in the grocery store).  P.S. My finace who is not a vegetarian loved them too!  Thank you for a great recipe.

Archived comment by: rosalie
yuuummmy!  my only comment:  be careful of what sweetner you use.  bleached, refined vegan sugar is *NOT* vegan because the process to refine it involves animal bones.  sucanat is pretty handy though.  ciao.

Archived comment by: louisa
These cookies are fabulous and ooey gooey chocolatey!  I too left out the almonds, and used double chocolate chocolate chips (the bigger chunk ones) and they tasted so good, not vegan tasting at all.  Very sweet and chewy, not crunchy, even a day or two after we baked them!  Make them, they are soooo good!

Archived comment by: carrie
These are amazing!!!!!  I am not vegetarian or vegan, but I wanted to make an organic carob chip cookie to take to work for Earth Day.  I used carob chips instead of chocolate and I also used Sugar In The Raw.  My family had no idea they were any different than other cookies!!  Thanks for the recipe.

Archived comment by: carrie Ellen
These cookies were really yummy!!  A few suggestions,  the cookies tend to spread during cooking so keep that in mind when placing them on the cookie sheet.  Also let the cookies cool a minute or two before removing them from the sheet....Happy munching!!

Archived comment by: danielle
geezz these are tasty but very sweet.... they don't taste very vegan Wink

Archived comment by: wilma
geezz these are tasty but very sweet.... they don't taste very vegan Wink

Archived comment by: wilma
These are very, very good! They are soft and gooey, even if you leave them in for a little longer. I didn't have safflower margarine so I used Earth Balance and they came out great. Try this recipe!

Archived comment by: jessika
DELICIOUS!! Oh my god these cookies are incredible! I didn't use nuts, though. Cheesy

Archived comment by: pawprints
Wonderful recipe!  I just got done making them and they were awesome!  Instead of margarine though, I used this lactose free, trans fat free spread that only had 2 grams of fat...awesome..next time I would like to try applesauce...I used the Tropical Source dairy free ships..they were great...I'd also like to try it with carob chips...! Great recipe.

Archived comment by: fightChic
Ah, these are tooooo good. I'm almost angry with Lisa Lou! When I went Vegan and cut out all the junk, I lost a ton of weight and I'm back in my size 5 jeans. With yummy recipes like this one, its going to be hard to stay there Smiley Excellent! I'd recommend these to everyone!  BB ~ Seph

Archived comment by: ltlwch
ok, who lied and gave these three stars???  These are 5 stars all the way.  My parents say they are the best chocolate chip cookies ever, vegan or not, and i think I agree.  Well, I used pecans instead of almonds, but still....  Cassie

Archived comment by: vegancherrypie
These turned out very nicely, but a little too sweet.  I used a mixture of tropical source peanut butter chips with non-dairy chocolate.  It probably could use some EnerG binder because mine crumbled a little.  Next time I will try that with fewer chips.

Archived comment by: dressel
These cookies are amazing! They are 5 stars all the way. No one I gave them to could tell they were vegan. The only thing is that mine always come out dry, so I've taken to using about 1/6 cup of vanilla soy milk to get them to the right consistency. Still, they are great!

Archived comment by: vegangirl89
Delicious!  Youre right, these are NOT healthy cookies, but gosh darn, sometimes I need that!  I left them in balls on the cookie sheet before baking, because like someone else said, these cookies do spread quite a bit.  Thanks for a great, traditional recipe!

Archived comment by: xemcats
These cookies are most yummious. I haighly suggest them to anyone who digs on chocolate as much as I do. I found that there are many vegan fair trade choko chips out there. Mmmm. There so chewy! I can't atop eating them!

Archived comment by: kelly-Anne
these cookies tasted incredible, but as far as presentation, they were a disaster...thin, crumbly, and difficult to get off the cookie sheet in one piece.  since i was taking them to a party, i went ahead and put the remaining batter in a greased, glass casserole dish and made cookie bars, (they need to cook quite a bit longer this way) and it solved the presentation problem without sacrificing the wonderful taste.

Archived comment by: karmadust
Oh man. These are so good.  To one of the very very first people to comment: Most cane sugar is refined through a process using animal bone charcoal, yes, but beet sugar (which tastes the same) is not.  Anyway, for this recipe I ended up having to use... probably almost a cup of vanilla soy milk to make the batter less dry. The cookies still turned out to be amazing though, and I've used this recipe about three times. Whats rad too is that even at a high altitude, these cookies spread well and cooked evenly and had a nice consistency.

Archived comment by: bribee
This cookies were the best!!! They tasted exactly like regular chocolate chip cookies. I used a bit of chocolate soy milk when i added because i ran out of regular, but it tasted quite yummy.

Archived comment by: vegetariangoat
Compliments to the Chef!

Archived comment by: leeshapearl
I make these regularly, and though the quality always seems to vary just a bit for some reason, they're always good.  Once I took a whole batch with me to brunch with friends, and they ate them all.  They were so impressed that they were vegan.  A great recipe.

Archived comment by: cryo
I made these for my favorite band (who is vegan) a couple of times, and needless to say, I am always on the guest list now.

Archived comment by: worshipyourtoaster
These are the best cookies ever. I make them for all my school bake sales, and every time I am hounded for the recipe by non-vegans. My mother has abandoned her traditional cookie recipe that has been around longer than I have. Yeah. I gave them a five. The only thing is they bake weirdly and I never know how long to leave them in. Also, I use slightly less margarine and significan'tly less sugar.

Archived comment by: chessPieceFace
These are probably the best vegan cookies ive ever made. No one could beleive they were vegan. Thanx

Archived comment by: ilovecardigan
These were absolutely great on my camping trip. I made two versions: one with carob chips and another with regular chocolate...I liked the chocolate a lot better. Thanks for the recipe!

Archived comment by: earthgerm
Great!!  They definately do spread alot.  I put them in balls and they still came out pretty flat.  Make sure you get them off the cookie sheet quickly or they will be totally stuck

Archived comment by: buffaloVeg
I added a little soymilk and walnuts. The cookies were alright but way too flat and oily for me. I think the recipe has the potential to be really good, but id certainly want to loxer the margarine and sugar in it.

Archived comment by: sugarhighcali
these turned out awesome. i added a bunch of cinnamon and some flaxseeds, everyone likes em.

Archived comment by: havenolegs
I just made the cookies today and they are soooo amazing. Thay came out moist and not dry like most vegan cookies. They came out a lot better than the chocolate chip cookies from vegan cookbook. I will save this recipe for sure!

Archived comment by: chrisowen
These turned out awesome, but I had to flatten them out to get the more traditional cookie shape. It was too salty from the nuts, so I had to play with the recipe a bit, but all in all these cookies kick ass! I also used organic sugar to not have to worry about bonechar.

Archived comment by: triviality
Wow...I signed up for a username just to comment!  These cookies are fantastic.  I recently transitioned to about a 90% vegan lifestyle (still use sugar and wear some pre-owned leather goods) a little over a month ago so I still remember what a real cookies supposed to taste like.  These really are amazing!  Make sure you get a decent choc. chip.  I used sams club (wally-world brand) on my first batch and wasn't impressed!  Next time I'll find better..I hear Ghirardelli is exceptional.  I'm not so hard core that I'm hung up on the sugar thing so it should work well for me.  Also I melted my butter before adding which made the dough a little goopy.  Next time I'd still melt, but use less.  I think the dough would be perfect.  Best of all you don't need an egg replacer in this recipe so the ingredients should be on hand for most people, vegan or not. Smiley  Watch out how many you eat though...I got a little to eager and forgot my body is no longer used to junk food.  Tummy ache!

Archived comment by: lindseyb97
since I've seen a variety of meanie vegans on patrol around here, let me clarify.  I melted my soy butter, not butter.  You can still crucify me on the sugar in the choc. chips and the leather in my shoes if you want.  Tongue

Archived comment by: lindseyb97
Delicious!  Soy milk should be added to the ingredients list.  I added probably about a cup (will measure next time) and got overjealous and added a bit too much.  Cookies were still excellent though.

Archived comment by: fyvel



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DjDhamma
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« Reply #1 on: August 11, 2006, 12:58:54 PM »
i didn't have chocolate chips. so, i added an extra teaspoon of vanilla, and baked it in one glass baking dish and voila! vanilla almond cookie bars! yum.
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uhblondie
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« Reply #2 on: August 25, 2006, 04:28:31 PM »
Well, I'd really like to know what I did wrong with mine. I followed the recipe exactly (except I omitted the nuts and only used 1.5 cups chocolate chips because it wouldn't hold any more!), and during cooking, they spread a LOT, became very thin and greasy, and after cooling were hard and chewy. Don't get me wrong, the flavor was good (and you better believe we polished off the whole batch), but the texture was all wrong and I would NEVER serve these to anyone, especially not non-vegans. What went wrong?? It seemed like there was too much margarine or something, but that is what the recipe calls for, and everyone else seems to have success with this recipe. Well, I suppose that until I figure it out, I will stick to the "Happy Vegan" chocolate chip cookies on this site. Now, I will say that the dough was DEEEELICIOUS! Too good really. I would make it just to eat the raw dough, but then I'd gain like 10 lbs, LOL. :-)
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estrellas707
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« Reply #3 on: November 13, 2006, 09:17:35 PM »
i love them
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martamoonpie
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« Reply #4 on: November 13, 2006, 10:17:03 PM »
Quote from: uhblondie on August 25, 2006, 04:28:31 PM
Well, I'd really like to know what I did wrong with mine. I followed the recipe exactly (except I omitted the nuts and only used 1.5 cups chocolate chips because it wouldn't hold any more!), and during cooking, they spread a LOT, became very thin and greasy, and after cooling were hard and chewy. Don't get me wrong, the flavor was good (and you better believe we polished off the whole batch), but the texture was all wrong and I would NEVER serve these to anyone, especially not non-vegans. What went wrong?? It seemed like there was too much margarine or something, but that is what the recipe calls for, and everyone else seems to have success with this recipe. Well, I suppose that until I figure it out, I will stick to the "Happy Vegan" chocolate chip cookies on this site. Now, I will say that the dough was DEEEELICIOUS! Too good really. I would make it just to eat the raw dough, but then I'd gain like 10 lbs, LOL. :-)


You might try using baking powder instead of baking soda or a combination of the two.  Baking powder is slower to react which gives the cookies more time to puff up when they're baking.

I make cookies similar to this except I use half the amount of margarine, an Ener-G egg, half the chocolate chips, just one cup of brown sugar instead of the 3/4 cup sugar AND 3/4 cup brown sugar, no nuts cause eww, half the flour is whole wheat, and I use half baking soda half baking powder.  They get devoured in about 10 minutes.
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BirdsAreDinos
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Yum
« Reply #5 on: November 18, 2006, 06:01:43 PM »
I added carob chips and pb chips instead of almonds. These cookies stay very moist and chewy over time. They're very very sweet and tasty. They do seem a little greasy, so maybe I should have listened to the others and cut back on the amount of Earth Balance "butter" I used. I used about 1/3 cup of rice milk, and they stayed together perfectly, and became super flat and thin when baked.

I cooked another batch for closer to 15 minutes, and they're still pretty chewy, but a little harder... they taste almost like candy, maybe the sugar cyrstallized and was on its way to a candy-like form?

Very good recipe.
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stride4unity
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« Reply #6 on: November 18, 2006, 10:59:23 PM »
BirdsAreDinos,

What are peanut butter chips? Are they sweet? Can they be eaten like potato chips? Please tell me where I can buy PB chips!  I havent seen them in any stores, but then again I wasn't really in search of them.   
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BirdsAreDinos
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« Reply #7 on: November 19, 2006, 03:18:07 PM »
I found the peanut butter chips in the bulk section of my local grocery store (Market of Choice, in Oregon). They're shaped like chocolate chips, but made out of pure peanut butter. They're very sweet and peanut buttery. I think I've seen them sold in bags next to chocolate chips in big grocery stores...

good luck!
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carmenmichelle
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« Reply #8 on: June 17, 2007, 12:10:57 AM »
picture...
and, i used carob chips instead of chocolate!
yummy!
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random4180
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« Reply #9 on: February 10, 2009, 11:19:49 AM »
ok, so I made these yesterday to try and cure a chocolate craving...I usually use a different chocolate chip recipe but I'm staying with my omni-boyfriend so egg replacer was not on hand- nor the coconut, oatmeal, and chopped nuts that my other recipe calls for Roll Eyes so in trying not to buy too many more ingredients I tried this one out. I bought a small bag of chopped nuts, about 1/3 cup and added maybe 1/2 a cup of creamy peanut butter to make up some of the nutty flavored difference. I baked them about 10 minutes and had no trouble with them sticking to the pan. quick, easy, and just as good the next day...oh,and my chocolate cookie craving was cured alright Thumbs Up
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