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Happy Vegan Chocolate Chip Cookies

What you need: 

2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon, to taste, optional
handful vegan chocolate or carob chips
1 cup raw sugar (turbinado; 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

What you do: 

1. 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 degrees F.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.
3. Add the vanilla and then add the water; mix 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.
4. 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 2 minute increments from here until they get to where I like them.
5. 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.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I am not sure why there are so many people who dislike this recipe.

I just recently moved to a high altitude and have become quite exasperated while baking because I can no longer successfully use most of my old recipes. Cookies in general are usually a flop. They spread like crazy and I get a crispy pancake. Like many of the reviewers, I subbed almond milk and earth balance for this recipe. I didnt have any more white sugar, nor do I have sucanat so I used light brown sugar and I used half whole wheat pastry flour. Since I live about 5,000 feet, I reduced the baking powder by 1/2 tsp. I shaped the cookies into balls and pressed slightly flat with my palm. I baked just as the directions said (turning part way through) and they turned out incredibly well. I was hesitant to take them out because I didnt think they were done, but they cooled the just the right done-ness.


These cookies are pretty rad.

The only chocolate chip vegan alternative my local hippie market had to offer was carob chips.
I don't know if I'm a huge fan of carob chips. I found them to be very rich, so my advice to someone who may not be familiar with carob chips is, go easy with 'em.


I am not sure if I ever have commented on these before, if I have, sorry.

I made these tonight, and they were GOOOOD!  Of course, I altered the recipe a bit.

I used 1/2 cup sugar and added one mashed banana.  Just for fun I also added about 2 tbsp of cooked acorn squash, because I have some in the fridge that I am trying to eat up.  I only used 1/4 cup of oil too and I used whole wheat pastry flour. 

My cookies came out very soft, puffy and muffin-like.  My son loved it!  Thanks for the recipe, sorry if I butchured it too much.


I also replaced the oil with applesauce. They were great! The texture was just a TAD off. Almost rubbery, but otherwise they were fantastic. I recommend using one cup of chocolate chips. I used one and a half and it was a bit too much.


These cookies were really good. I made them with wheat flour so they were a little drier, but still excellent. Next time I will stick to the AP flour instead.
I am looking forward to baking yummy cookies all fall and winter long.


i just made these cookies using:  buckwheat, spelt, and whole wheat flour,  1/2 cup dark muscovado sugar and 1/2 cup raw agave, soy-free earth balance margarine, cinnamon , bourbon vanilla, sunspire carob chips, pink himalaya sea salt, and chocolate hemp milk instead of water, and the baking powder and their divine.  if you take any recipe and follow the measurements but just customize it to what you have in the house and get a little creative, it will be pure magic...i love vegweb and am so thankful for all the yummy sharing and connecting!!!  yay vegans!!!


YAY, this was my VERY first attempt at vegan baking, and it was an utter success!  my sweets-adoring family chowed this bad boys down.  i would have to say that the best part about these cookies was the raw really gave them a satisfying crunch, so don't skimp on that!

also, i agree with other people that these cookies really don't melt down on the cookie sheet...they bake as the same shape you put them in as.   also, i would suggest a half a bag of chocolate chips...i went ahead and put the WHOLE bag in, and it turned out to be waaaay too many.

happy baking!!


These are wonderful! I was able to use a bit less sugar and they still turned out great....kinda like the bad-for-you Tollhouse cookies. Yay!  :)>>>


Just made them...Very good even with wheat flour
Will make them often for sure ;)b


These are so wonderful!  Thank you for the recipe! I used whole wheat flour instead and added a few flax seeds in it for a little something extra. Either way these are great :D



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