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Classic Chocolate Chip Recipe

What you need: 

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegan butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsweetened apple sauce (or egg replacer of choice for 2 eggs)
nondairy milk, as needed
1 1/2 cups vegan chocolate chips

What you do: 

1. Preheat oven to 375 degrees Fahrenheit.
2. Mix all ingredients in one bowl in the order listed.
3. Shape into cookies (tablespoon sized in order to yield 60 baby sized cookies). Bake for 9 to 11 minutes or until golden brown.
Source of recipe: Inspired by the Tollhouse recipe -- but veganized.

Preparation Time: 
15 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Recipe Category: 


i didn't have vanilla,
i used 1/2 whole wheat flour.
they were bangin.
Thanks for the recipe!


Made these last night & they were fantastic! I too used 1 cup of brown sugar & 1/2 cup of unprocessed sugar. I also used 1/2 cup So-Delicious coconut milk & 2 egg replacers. Additionally, I cut back the chocolate chips to 1.25 cups. I softened the vegan margarine, too. Tried 8 minutes, as most felt 15 was too long, but kept them in for a full 10 minutes. Perfect! Great, basic recipe that turns out chewy (without being overly chewy), classic chocolate chip cookies! Thank you!


:D I ate 5 right when they came off the tray.......omg i think i'm gonna puke!
My cookies were done in about 8 minutes, so 15 might be a little bit long depending on the oven.
This recipe is perfection! Thanks for sharing! :)>>>


This is a great chocolate chip recipe. It's fast, easy and the cookies are delicious! I used almost 1/4 cup of soy milk to moisten mine and I would recommend less chips, perhaps just 1 1/4 cup? I also baked mine for only 8 minutes.

Thanks for sharing!


These cookies turn out amazingly! I usually use egg replacer and almond milk in mine.  They turn out chewy and moist, and everyone (vegan and not) loves when I bake these.

Thanks for sharing this recipe!


This is easy and delicious. I substitute vanilla soy milk for the water - this seems to make the cookies moist and hold together well. I also add brown sugar - for about 1/2 the sugar. This makes them chewy. I cook them for about 9- 10 minutes, without turning. My kids eat them faster than I can bake them  :)

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