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Chocolate Chip Cookies

What you need: 

2 egg substitutes or flaxseed eggs (1 heaped tablespoon ground flax seed mixed + 1/4 cup water per egg)
1 cup vegan buttery spread
1 cup brown sugar, firmly packed (can use raw sugar)
1 cup vegan white sugar
2 teaspoons vanilla extract
1 tablespoon molasses
3 cups all-purpose flour (or can mix 1/2 all purpose flour and 1/2 whole wheat pastry flour)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 ounces) vegan semisweet chocolate chips

What you do: 

1. Preheat oven 350 degrees Fahrenheit. Mix flax egg and leave for 10 minutes. Cream together buttery spread and sugars in mixer or large bowl. Beat in eggs. Mix in vanilla and molasses.
2. Sift flour/s, salt, and baking soda. Add in thirds to previous mixture. When thoroughly mixed, add chips.
3. Make whatever size cookies you want (this makes about 36 large cookies). Bake on ungreased pans for about 10 minutes depending on size of cookies.
Cool very well before you try and take them off the trays. Enjoy!

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
18
Recipe Category: 

SO HOW'D IT GO?

gonna make these for my neighbor for christmas, sounds like they re good.

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In the search for perfect chocolate chip cookies these were not my favorite. Personally I found them to have a distinct taste of molasses which is absent in more of a traditional cookie taste. I also thought that they were too chewy and after I thought about it I think that there is too much magarine in this recipe. They are "ok" but I wouldn't bake them again.

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came out perfect, thanks for the recipe! :)

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I made these cookies yesterday for my boyfriend, and he loved them so much that they got eaten up in 24 hrs! They looked so pretty too  ;)b

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I was a professional baker for a little while, I still love to bake and do frequently.
Never have I had a more perfect chocolate chip cookie recipe! It is so basic and simple, I'm not sure how it is so good- but it is!
I used a gluten-free flour baking mix and it is crispy where it needs to be, soft right where you want it, sweet and buttery.

Right now it's early in the AM and my stomach is hurting because I could not say no to these cookies!!

I love this recipe, thank you!!!

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I made these cookies with some slight modifications (I used suggested 1/2 whole wheat pastry flour and substituted Rapadura sugar for the white sugar, but still added the molasses, and threw in a 1/2 cup of walnuts too) and they were fantastic! A non-vegan friend went so far as to say that they were the best cookies she'd ever had!  I was surprised they turned out so good because the batter was pretty crumbly.  Nonetheless, a total crowd pleaser--and they froze/thawed super well :)

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These cookies are pretty much perfect.

All I had was plain ol' raw sugar, and that worked just fine. I resisted the urge to add more than the prescribed amount of molasses. That little bit was just right.

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This recipe rocks.  The cookies are fantastic.  Best ever.  The name has changed and so I had a heck of a time finding the recipe again, but I just found my printed copy and searched for the same author so I can say THANK YOU!  I have made these a few times and they are amazing... chewy, sweet, perfect.  I am making some right now.

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these were really YUMMY! 
but, i didn't have molasses, so i used agave nectar
and i didnt have enough vegan white sugar, so i used half vegan white and half vegan powdered
and i did use the full amount of brown
for my egg subsitute, i used applesauce (which was 1/2 cup = 2 eggs)
yay for these!
they were amazing!

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