Vegan Chocolate Chip Cookies

Adapted from The Joy of Vegan Baking ~ Colleen Patrick Goudreau


These are my favorite chocolate chip cookies. They have all the characteristics that many chocolate chip cookie connoisseurs think that a good chocolate chip cookie should have – crispy buttery outside, very slightly chewy inside, a not too molasses-sweet, yet very faintly salty background flavor … and, oh yes!, lots and lots of chocolate chips!!


makes 3-4 dozen cookies

tsp egg replacer (Ener G brand, available in powder form from Whole Foods)
6 tbsp filtered water
1 cup nondairy butter, softened a bit (½ tub, or two half-sticks) (Earth Balance brand from Whole Foods)
½ cup granulated *vegan sugar
¾ cup organic **dark brown sugar, firmly packed
3 tsp organic vanilla extract
cups unbleached all-purpose flour
1 tsp baking soda
1 tsp Celtic fine grain salt
12 oz bags nondairy chocolate chips, ***(Sunspire semi-sweet, or Whole Foods 365 vegan)
… preheat oven to 375°

… line cookie sheet or half-sheet baker’s pan with parchment paper or Silpat silicone liner

1.   In medium size bowl combine the flour, baking soda and salt

2.   In food processor or blender (whichever is easiest for you, just put the water in first, then the egg replacer) whip the water and egg replacer together until thick and creamy.

3.   In a large mixing bowl, using a hand or stand mixer (whichever is easiest for you), cream the butter, granulated sugar, brown sugar and vanilla.

4.   Bump the egg replacer mixture in the blender to remix it a bit, then blend it into the creamed mixture.

5.   Gradually add in the flour mixture by large spoonfuls to the creamed mixture until it begins to form a dough. Don’t over mix. When almost completely combined, blend in the chips.

6.   It’s time to form the cookies and arrange them on the baking sheets. The easiest way to do this is to grab a cookie-sized hunk with the tips of your fingers (I wear surgical gloves), and with your finger tips loosely form a semi-flattened cookie shape. Place a dozen cookies per sheet, evenly spaced.

7.   Depending on your oven’s ‘true temperature’, bake for about 10-15 minutes or until golden brown, a minute or so longer if a crispier texture is desired. If you are baking two sheets at a time bake only one sheet for you initial bake, since like making pancakes or waffles, the first batch is always the least ‘perfect’

*sugar that is not filtered through bone char, as most white table sugar is

**dark brown sugar is made with molasses which deepens the sweetness

***don’t use grain-sweetened vegan chips unless you want chocolate chip cookies with “burnt melted raisins” (as described by dd) in place of what started out as chocolate chips in the dough

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