Vegan Chocolate Chip Cookies

Update 01/2016: I recently made these and decided, again, that they are in fact the perfect chocolate chip cookies. Not just the perfect vegan version, but the perfect chocolate chip cookies in general, though yes, they are vegan. Highly recommended!

Update 05/2017: This recipe has been updated to address the “flat cookie problem” that some readers had experienced.

A closeup shot of a stack of vegan homemade cookies on a dark gray background.

I recently had a craving for chocolate chip cookies (as happens rather often) and went in search of a recipe that offered just that – a good, old-fashioned chocolate chip cookie.

I started my search where I normally do – at some of my favorite food blogs. I was really surprised to find, however, that most of the blogs did not have a single recipe for plain ol’ chocolate chips!

If there was a recipe, it most likely had some sort of odd addition – chocolate chip mint. Double chocolate. Peanut butter chocolate chip. Sugar-free chocolate chip. (Ahem. What?!)

Top-down view of a stack of vegan homemade cookies at the upper right of the frame, a pile of chocolate chips on the lower right, and a glass of almond milk to the lower left.

Us food bloggers get caught up a lot of the time in making new and interesting food that surprises and inspires. While this is awesome (and surprising! and inspiring!), I think it’s really important to cover all the basics, too.

Top-down view of a vegan chocolate chip cookie held over a glass of cold almond milk. The cookie is in focus and the background is diffused.

I know that when I want a recipe, my favorite food blogs are the first place I go. I feel like I know the cook who makes each recipe, so I feel like I get to share a meal with them. I trust the blogger and her recipes, so I know that whatever it is I decide to make will turn out well. It’s a win-win.

Closeup shot of a single vegan-friendly cookie broken in half to show the inside, sitting on a white porcelain saucer.

But what happens when I can’t find the recipe I’m looking for? I end up resorting to other less-trusted corners of the internet, and the results are often varied. Some will turn out fabulous, others will be complete flops. I end up putting my cookie future into the hands of a complete and utter stranger, which is not something you usually want to mess with.

Top-down view of a stack of vegan homemade cookies on a white porcelain platter. A glass of cold almond milk is at the top of the frame. The glass and plate are sitting on a dark gray background.

So here: for our current readers and all of those to come, I give you the ultimate plain ol’ traditional variety. Nothing fancy, nothing new. But they’re mighty special, and I know you’ll be back here to look them up again.

You’ll make them tonight or this weekend, and your significant other will request them again on Thursday night, so you’ll come back.

A single vegan homemade cookie on a white porcelain saucer. The cookie has been broken in two to show the inside. A mason jar full of almond milk is in the background, with a straw. The scene is set on a dark gray background.

Your friends will ask you to bring dessert to a potluck, and here you’ll be. Your parents will be in town, and you’d like to impress them, or just make them feel at home. So here you’ll come.

Print it out. Keep it safe – or give it away. It’ll always be here, so you can always find a bulletproof recipe for your favorite traditional cookie.

Top-down view of several dessert plates topped with vegan cookies. Also scattered on the dark gray table are a cloth napkin, several glasses of almond milk, and a sliver measuring cup spilling chocolate chips onto the table's surface.

These are just slightly crispy on the outside, and nice and soft on the inside. If you like them a bit more crispy, just bake them for a minute or two longer.

Side view of a stack of vegan cookies on a white ceramic plate on a dark gray background. A pile of loose chocolate chips is to the left of the plate.

Serve them with a glass of almond milk, and enjoy a couple while you’re sitting in bed reading a book. This is definitely my favorite way to enjoy this particular sweet treat, and it’s much more satisfying than just stuffing three of them in your face after lunch. (Yes, I’m guilty of this as well…)

These are meant to be savored, but I won’t judge if you eat a few on the run after lunch.

Print
Close up of a stack of vegan chocolate chip cookies.

Vegan Chocolate Chip Cookies


  • Author: Raquel Smith
  • Prep Time: 8 mins
  • Cook Time: 13 mins
  • Total Time: 21 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Vegan

Description

A traditional, old-fashioned chocolate chip cookie that entirely satisfies that cookie craving. A simple vegan recipe that you’ll make time and time again!


Ingredients

  • 1 Tbsp ground flax seed
  • 3 Tbsp water
  • 1 1/2 cups all purpose flour*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegan margarine (I used Earth Balance), room temperature
  • 1/2 cup packed dark brown sugar
  • 1/3 cup vegan granulated sugar or coconut sugar
  • 1 tsp pure vanilla extract
  • 1 cup non-dairy chocolate chips

Instructions

  1. Preheat oven to 350°F. Place a piece of parchment or a silicone liner over a baking sheet, or lightly oil the pan.
  2. Combine the flax seed and water in a small bowl to make a flax egg. Set aside.
  3. Combine the flour, baking soda, and salt in another bowl. Set aside.
  4. Place the room-temperature margarine (I warm up chilled margarine in the microwave for about 20 seconds) in another bowl. Add the sugars and whisk vigorously for about 2 minutes. The mixture should become light and fluffy and take on a light beige color.
  5. Add the flax egg and the vanilla to the butter mixture, and whisk well until combined.
  6. Add the dry flour mixture to the wet mixture, and stir together with a rubber spatula or wooden spoon just until combined – do not overmix.
  7. Add the chocolate chips and gently fold into the batter.
  8. Drop by heaping tablespoonfuls onto the prepared baking sheet. Bake for 12-14 minutes, rotating once, until just barely beginning to brown on the bottom. They will look underdone on top.
  9. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool 10 minutes before enjoying – if you can wait!

Notes

Measuring the flour by spooning it lightly into a measuring cup. If you generally scoop your flour out of the bin, you may want to use 1 1/4 cups (though scooping is never a great way to measure flour and can lead to inconsistent results – so it’s best if you spoon it).

I recommend using the Earth Balance stick margarine, as the tub version can be a bit greasy. However, I have made these cookies with the tub margarine just fine as well.

These are rather sweet, but that’s how I like my cookies. If you like cookies that are a bit less sweet, decrease the brown sugar to 1/3 cup.

Keywords: vegan cookies, chocolate chip, chocolate chip cookies

If you’ve love this recipe be sure check out our:

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Last updated: November 9, 2018 at 13:00 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Related Posts
Filter by
Post Page
Christmas Vegan Cookies Desserts Candy Appetizers Mexican & Latin America Gluten Free Breakfast and Brunch Thanksgiving Pancakes Muffins Quick Breads Fall Winter Pasta Italian Breads
Sort by

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).

A traditional, old-fashioned chocolate chip cookie that entirely satisfies that cookie craving. A simple vegan recipe that you’ll make time and time again! #vegancookie #chocolatechip #vegandessert #foodal

134 thoughts on “Vegan Chocolate Chip Cookies”

    • Thank you, Maryanne! I like to stuff as many chocolate chips in a cookie as is allowed. They’re just better that way!

  1. hello! I was wondering if you could trade the vegan butter for coconut oil or mashed banana or applesauce?
    thank you! ~Bethany

    • Hmm… you could try coconut oil. I bet it would make them a bit more “crisp” and a little less rich, but I can’t guarantee anything since I haven’t tried. I honestly don’t think banana or applesauce would work very well ? Let me know if you try the coconut oil!

  2. THANK YOU! I made these with 1/2 cup coconut flour and used almond meal for the rest of the flour and they are DELICIOUS! Also, I used the whipped Earth Balance because that’s all i had. This is my favorite vegan chocolate chip cookie recipe by far. You are briliant!

    • So glad to hear that these worked in a gluten-free version! Thanks for letting me know, Kelly! So glad you liked them 🙂

  3. Oh.My. Gosh. Your recipe just changed my life! Lol. These are not just like Tollhouse, they are like Mrs Field’s! No kidding, amazing!! Thank you!

    • So glad you liked them, Carolyn!! Mrs Field’s is seriously the gold medal of chocolate chip cookies… I’m honored! ?

    • So glad you liked them, Seni! Great to know they worked with coconut oil. Thanks so much for coming back to report on that!!

    • Hi Cyndi –

      I rotate the pan 180º in my oven halfway through baking just to help ensure even baking. Totally optional 🙂

  4. These cookies are ON POINT! Chocolate heaven, perfect sweetness (I did your suggestion of less brown sugar), soft in the middle and crispy on the outside. Seriously the bomb.com. Non- vegan boy friend went back for seconds immediately LOL Win. Only thing was that my cookies went REAL flat! Maybe I made them too big, but doesn’t matter, we are still gonna eat the heck outta them!!!! <3

    • Hi Kristen! So glad you liked these!! ..but sad they went flat on you 🙁 Did you flatten them out before baking? I usually leave mine in balls and they spread out on their own in the oven.

      • I didn’t flatten them, but it might be because I messed up. I totally forgot the flax egg and ended up adding it at the VERY end after the chocolate (LOL). Not sure if that’s a determining factor or not, but I’ll have to try them again and do the recipe right the first time ;). Either way, they still turned out amazing so I’m not complaining haha

  5. Where did you purchase the earth balance butter, and where do you purchase your ground flax? Do you have a favorite brand of ground flax, or one you prefer over another? Thank you!

    • Hi Kaitlyn! I get the Earth balance at my local Vons, Trader Joe’s, or Whole Foods. My favorite flax is the O Organics brand that is sold at Vons / Safeway, but Bob’s Red Mill also makes a great ground flax!

  6. Would it be ok to use the mixer for step 4 and then again for when the flour mixture is added? If so, should I do it on low? I’m excited to make these, I just measured everything out!

    • Yes that should be fine! I think I originally developed this recipe before I had a stand mixer… I’ll update it this week. I would beat the butter and sugars together on medium, then on low when you add the flour mixture. I hope you like them, Heidi!

      • They came out SO delicious! I’ve baked lots of vegan chocolate chip recipes and this is definitely THE best . I’m so glad I found yours… now I don’t need to search for another one 🙂 only thing is they came out super flat. I left them in little balls. Weird thing was they spread out a lot more than I had expected. The only thing I changed besides using a hand mixer was I used light brown sugar, I didn’t have dark brown. Any idea what made them so flat?

        • Hm.. the light brown sugar shouldn’t have made a difference. If the Earth Balance butter was fully melted instead of just being room temp then that could have caused it. Or if it was really warm in your house.. I would say try them again but refrigerate the dough for 30 minutes before baking and see if that helps. Ever time I’ve made these they flatten out a fair amount from the little balls, but they still maintain a fair amount of depth. Either way, I’m glad they tasted good! That’s half the battle, right?? ?

          • That sounds like a good idea! I haven’t baked with flax before and have never used parchment paper either. I was thinking it was one of those but the refrigerate idea sounds like it’ll do the trick. Thanks for all your help!

          • Hey Heidi – did you use parchment paper when making these? If you used a greased cookie sheet instead then I could see that being more “slippery” than parchment, causing them to spread a bit more. Let me know if the refrigerating works!

          • I had used parchment paper when baking these both times. I did refrigerate them this time and they still came out the exact same! They become flat and run into each other like the other woman had mentioned. They are so thin they are almost like cookie chips. But still SO delicious! Maybe I need to add baking powder? I also made sure the butter wasn’t melted.
            For the flax, I put it in a separate bowl with water, stir it quickly with a spoon then let it sit for 5 min before adding. Is that correct? Just want to make sure since I’ve never baked with flax before these cookies.

          • So sorry you’re having trouble with these, Heidi ? I even made a batch this weekend to make sure it wasn’t something wrong with the recipe and they came out great. Here are a couple other things I can think of:

            1) Maybe your ground flax isn’t finely ground enough so it’s not absorbing the water enough? What brand did you use? Your method sounds correct.
            2) How did you measure your flour? I spoon it into a measuring cup and then level it off the top. If your method ends up with less flour than mine then that could cause it.
            3) Do you have a thermometer in your oven to verify that the temperature is correct? Incorrect oven temps could potentially make this happen..

          • I don’t think the flax absorbed any of the water actually! It was completely watery (even after it sat for 5 minutes) when I added it into the mix. I’ve never made a flaxseed egg so I didn’t know any different. Maybe this is the problem? I use Bob’s Red Mill whole ground flaxseed meal.
            I do the same measuring method for the flour.
            What would happen if I added some baking powder?

          • I’ve used the Bob’s Red Mill flax before with this recipe and it worked okay. The ground flax won’t absorb all the water, but it’ll thicken up a lot. It normally all settles to the bottom and gets really thick down there, but then some extra water hangs out on top. I’m kind of stumped now 🙁 I would suggest adding a bit more flour, maybe 2-3 Tbsp. I don’t think baking powder will solve the problem, but you’re welcome to try!

          • Besides O Organics flaxseed… Do you recommend any other brand? (That brand is not available near me.) I will try adding more flour next time.

          • The only other one I’ve used is Bob’s Red Mill and it worked for me. Sorry! I will try to make them this weekend and send you a picture of the batter so that you can see what it looks like. I’m down at my parents house, though, so no promises it’ll be this weekend!

          • So I made a flax egg and let it sit for an hour…It absorbed more water over time. I added 2 tablespoons of flour and 1 teaspoon of baking powder (I kept the baking soda the same). They came out much better this time!! No more flat cookies. They are a little dry but still so delicious! I wonder if next time I should cut back and just add 1 tablespoon of flour and 1/2 teaspoon of baking powder. What do you think? Don’t worry about sending me a picture.. I think I’m getting there! Thank you for all your replies!! 🙂

          • So glad they’ve been working for you! Each kitchen is different, so sometimes it’s difficult to troubleshoot issues. I would try just 1 Tbsp flour next time! 🙂

        • Hi Heidi! I think I finally figured out the flat cookie problem! I think the issue might be overly warm butter. In the recipe I call for room-temp butter, but then say that you can warm it in the microwave. Tonight I accidentally warmed mine a bit too much so it was partially melted and partially still solid. I made the cookies anyway and they turned out flat. SO! Make sure to only warm the butter enough so that it’s not cold, but it’s not melted at all. I hope that fixes the problem for you!

    • This is a good basic recipe. I’ve altered a few ingredients using what I’ve got on hand and made oatmeal butterscotch cookies. I swapped out the flour for oatmeal flour. Instead of white sugar I used 1/3 cup sweetened coconut and butterscotch chips. Other wise I kept all other ingredients alone. They’ve turned out lacy and chewy.

  7. Mine also came out flat. Actually, so flat that they merged on the baking sheet and formed one big floppy cookie cake. The only thing I did differently was used light brown sugar. I wonder why a lot of us are getting flat ones? I also roll mine into balls to put on the baking sheet. 🙁

    • Sorry about that Jenny… another commenter said that they got flat ones when using light brown sugar also. I really don’t think that would cause it, but it’s a commonality at least! I think that the temperature of the butter is pretty important for these. Was your butter fully melted? It needs to be a bit soft, but definitely not melted for this recipe.

      • I’m definitely going to try again using dark brown sugar, so I’ll let you know if that was the problem! I’m also going to refrigerate the dough before putting on the baking sheet- maybe that will help. I was just reading another blog where a woman said not to substitute the tub EB with the stick in baking. I didn’t realize there was a difference, but I did use the EB from a tub (albeit, the “original” non whipped kind). She said cookies will turn out flat and greasy if the tub kind is used. This may be the answer! Do you use stick or tub earth balance in yours?

        I’m determined to make these the right way!! 🙂

        • Ohhh yes… that could be the problem. I always bake with the sticks because they’re easier to use, but I have noticed that sometimes the tub vs. the sticks give a different result. I would try it with the sticks and dark brown sugar, and if the dough seems loose then refrigerate for 30 minutes before baking. I’ve never had to refrigerate them, but each kitchen is different. Let me know how they turn out!

          • Ok I finally got around to making these again! I used the stick instead of tub vegan butter and I also used dark brown sugar instead of light. They were much better! They still were a little greasy (definitely not as much as before though) but I suppose that’s normal? I also didn’t read that the recipe makes 18 cookies and so I made 12 giant cookies on the same sheet– oops! I definitely think that anyone that said they’re flat and greasy is using the butter from a tub! Problem solved!? These are awesome cookies though- I’ll have to make them for my family next Christmas! I made them using all purpose gluten free flour too which worked nicely. Thank you!!

  8. Made these with a chia egg instead of a flax egg and they still turned out great!! It gave them a little bit of crunch that my family and friends loved 🙂

  9. I’m going to try this recipe tonight! They seems amazing 🙂 I will probably translate your recipe to french if they turn out to be as good as I think they will be!! Thank you

  10. These are yummy but mine turned out flat too! I used stick butter and dark brown sugar. I used brown rice flour. What do you use?

    • Hi Rebecca – I developed these with regular all-purpose flour, which has gluten to hold their shape. I don’t think brown rice flour would work. Sorry!

  11. These are absolutely delicious! I substituted the butter with coconut oil and the chocolate chips with pecans and they taste amazing! Everyone should give it a try

  12. Followed recipe as written and these are spot on. Was wondering how I could possibly maintain a vegan diet without chocolate chip cookies in my life, but now I don’t have to. Thank you so much. The non vegans in my family also said they taste perfect and it passed the “straight from the bowl cookie dough taste test” without the worry of Salmonella poisoning! Double yay!

  13. Hi again! I am experimenting with replacing the butter. I heard some people use apple sauce.. have you ever done that? I am going to cut your recipe in half since I am just trying this out. But if I cut the “flax egg” ingredients in half.. will the flax egg still work the same ?

    • Hey Heidi – sorry for the delay on this, I was out of town (and out of cell phone service!). I wouldn’t recommend replacing all the butter with applesauce. You might be able to get away with replacing a 1/4 cup, but in general applesauce makes things more gummy & sticky and less crisp or chewy. If you give it a go then let me know how it turns out!

      • I made them last weekend with just apple sauce and they came out cakey, puffy.. not crunchy at all like a cookie. Worst part was that the chocolate chips tasted weird! So they were not delicious at all. I’ll try the half apple sauce and half butter. Do you think I should drain the apple sauce first? That’s what I did last time but I don’t know exactly what that does. I always would do that for oatmeal raisin cookies.

        • You could try draining it, but they’ll still come out less cookie-like than with all butter. I try to get away with using applesauce in recipes where it works, but with this one I couldn’t exactly replicate the texture of the butter ones, so I kept the recipe as all-butter. I just make them on occasion and know that it’s a special thing that doesn’t happen all the time because they’re not the healthiest… but they are super delicious!

  14. Hey just made these and they are super tasty. But mine turned out super flat. Was reading through the comments and saw similar issues. I also used light brown sugar instead of dark:-/

    • Hey Leah – sorry about that. I think it might be an undermixing problem. Make sure you’re mixing them well enough!

    • Hi Leah! I think I finally figured out the flat cookie problem! I think the issue might be overly warm butter. In the recipe I call for room-temp butter, but then say that you can warm it in the microwave. Tonight I accidentally warmed mine a bit too much so it was partially melted and partially still solid. I made the cookies anyway and they turned out flat. SO! Make sure to only warm the butter enough so that it’s not cold, but it’s not melted at all. I hope that fixes the problem for you!

  15. Hi! I’ve made this using homemade coconut butter (room temp), from Miyoko Schinner’s book, and they turned out really greasy and too soft — in Brazil, we don’t have vegan butters for sale (not that i know of, at least). Is the amount of coconut oil the same as the butter’s? Do you have any other tips for me? I’m trying to achieve a monster cookie, like those of Levain 😛 I wont give up! lol Thank you!!!

    • Coconut oil tends to make baked goods more greasy, so that doesn’t surprise me too much… You could try half coconut oil and half mashed banana.. I think another commenter said this worked for them!

  16. Ive been looking for a non dairy non soy recipe that actually tastes good and these are on point! I followed the recipe exactly, (I used enjoy life chocolate chips) but at the end I added 1/4 cup cocoa (I also added brewers yeast, to make them lactation helpful too!) These are amazing. I may never go back to dairy after this! Thank you!

  17. Hi! I made this for the first time about two weeks ago and again, they came out flat like a few other commenters mentioned. I just cut them with a pizza cutter though. They were still really yummy, just square because it spread the whole length of the cookie sheet. I did use the dark brown sugar, and chilled the dough, but can only find the tub version of the EB, and I didn’t melt it either. Today, I started it again, but used slightly less of the EB, chilled the cookie balls before baking for about 2 hours, and am using a slightly hotter oven (375). I turned them half way during the cooking time, and they still came out flat. I’m so sad. I don’t know what I’m doing wrong here.

  18. Oh wow, these really did deliver everything they promised! ^-^ Turned out perfect! Even with sprouted Kamut flour instead of all purpose 🙂 I’ll have to try very hard to not eat them all haha

  19. Mine turned out really dry for some reason. I even added more butter and some non-diary milk, but they’re dry and flaky, more like biscuits. I used a few different flours (whole wheat pastry, coconut, garbanzo bean), could that be why? Really disappointed, I was hoping to have some yummy vegan cookies to bring into work tomorrow to show everyone how tasty vegan baked goods can be!

    • Hi Shelley – the different flours would definitely change the texture. I recommend using all-purpose as the recipe calls for.

  20. OH MY GOD! These are sooooo good! Fresh out of the oven, I ate half the batch 😉 Seriously the best vegan cookies I’ve made. I substituted the egg replace with 3 tbsp chickpea brine. Worked perfectly.

  21. These are now my go-to chocolate chip cookie recipe! The most recent time I made them I added chocolate covered pretzels and marshmallows!

  22. Tried these tonight and they came out great! The only sub I made was using half of a ripe banana instead of the flax egg. Baked for 12 mins in my oven and they came out gold brown, crispy on the outside, and soft in the middle. 🙂

  23. I read a lot of the comments about trouble with these cookies using the tub of Earth Balance or light brown sugar so I wanted to report that I used original EB from a tub AND light brown sugar and they still turned out awesome. I also subbed White Whole Wheat Flour for the All-Purpose with no issues. I microwaved my Earth Balance for about 20 seconds (10 didn’t seem to get it to a whisk-able form yet), refrigerated the dough for 30 minutes before baking, and used parchment paper instead of greasing the pan. Not sure why I was successful and others weren’t but yay! They’re super pretty to boot!

  24. Hi Raquel! I made these and they came out wonderfully. Only thing is they tasted a lil weird and I can quite tell what the taste is. I used parchment paper. Do you think the parchment effected the taste? I use parchment regularly and have never had a problem. Should you use a specific side of the parchment or is any side ok to use?

    Thanks.

    • Hi Mary Lou – did you use the Earth Balance butter in the tub? I have found that this can give them an off taste. I only use the sticks for baking. I don’t think parchment would have done that, though it’s possible depending on what type you use. I use parchment and haven’t noticed an off taste.

  25. I have been trying for a year and half to find a good vegan chocolate chip cookie recipe and I found it!

    These cookies were awesome. I used Vegan becel (can’t afford earth balance) at room temperature and they came out perfect!

    Thank you so much for this amazing recipe!

  26. Thanks for this recipe! I’ve made these cookies twice this week and think it’s a great, classic chocolate chip cookie recipe — minus the dairy of course! Since Earth Balance is already salted, I reduced the additional salt to about 1/4 tsp instead of 1/2 tsp as I found the first batch a bit too salty for my taste. The second time around I also mixed in a bit of cinnamon to the dry ingredients because I’m a big fan of cinnamon in chocolate chip cookies. So yummy!! This is my new “Tollhouse” cookie recipe!

  27. I followed this recipe exactly and it was a disaster. No substitutions and room temp butter. The cookies were so flat. I could
    tell something was wrong as soon as the dough was made because it was watery, but I’ve never made vegan cookies before so I decided to cook them anyway. The first batch burned at 12 minutes. I tried various combinations of refrigerating and freezing the dough and different temperatures. I spent hours cooking just a couple cookies at a time with my experiements, but they just don’t look good. I’m pretty confident in saying I’ve mastered the non vegan recipe. I’m a veggie trying to work my way into veganism, but this is not a recipe I will be using again.

  28. My cookies are both burned and undercooked at the same time. And so flat. So so flat. I followed the recipe exactly. I tried room temperature dough. I tried refrigerated dough. I tried frozen dough. They were all so flat and burned with suggested cook time, yet magically still raw in the middle. I’ve never had such a baking disaster. I really don’t want to use eggs, but this is not the Father’s Day gift I was hoping for. I have an extremely limited budget and I’m hesitant to try another vegan recipe because I can’t afford to be throwing food away.

  29. I followed the recipe exactly except with date sugar replacing the white/brown sugar, and my cookies won’t flatten. They’re also crumbly and kind of dry. I can’t move then without it falling a part a little 🙁

  30. Hi! These cookies have been great! I have to make a big batch for these for a church event and was wondering if I can make the dough a day or two ahead and the bake them right before I need them? I need to make about 200 of these.

  31. The flavor was good. I used coconut oil instead of the butter, whole wheat flour instead of the all purpose, and just white sugar instead of both white and brown. The dough itself wasn’t sticky at all (as normal dough usually is) and the cookies, when being scooped onto the pan, would fall apart and not stay together. I did my best to pack them, but then after baking, they still didn’t stick together and were really dry. Do you know the reason for this? Also, my flax egg was really thick, should it have been runnier (like i had to scrap it out of the bowl)?

  32. I very rarely comment on recipes, and only after having tried multiple other recipes, so take my word for it when I say these are some very good cookies. They were just like the toll house slice and bake cookies my family used to eat when I was younger. Crispy on the outside and chewy on the inside. They did spread out a bit, so I would spread them pretty far apart on the baking sheet. But other than that they came out perfectly and I 100% recommend this recipe to everyone, especially if you’re baking for a crowd of non vegans, as you really can’t tell they’re vegan at all. I will definitely be making these again in the future!

  33. I’ve made these cookies over and over and over again. This is the PERFECT chocolate chip cookie recipe. All that being said, I wanted to try something different. I used the recipe but added beet puree from one cooked large beet and a couple more spoon fulls of flour, which I always use whole wheat pastry flour. It worked beautifully. For anyone trying to eat more beets, it might be a good option! 🙂

  34. SOS!!! Is it ME? I got to the end of this recipe and noticed there was NO LIQUID. I also subsituted the flax mixture for vegan egg replacer and then ADDED some coconut almond milk so there would be SOME liquid to the recips (the vegan butter of itself vs all that flour DIDN’T form enough liquid. The egg replacer also was a ratio of 2 to 1 tbsp of water to egg replacer) but still it was WAYYYYY DRY- so I added almond coconut milk as I had done for another recipe. These cookies came out SOO bad tasting, they were worse than air! Help!! Can these ooey goey cookies REALLY be made w/no real wet ingredients?? (Don’t want to just dive in and waste another batch of ingredients). Thx so much!! :):):)

  35. Is it ME? I got to the end of this recipe and noticed there was NO LIQUID. I also subsituted the flax mixture for vegan egg replacer and then ADDED some coconut almond milk so there would be SOME liquid to the recips (the vegan butter of itself vs all that flour DIDN’T form enough liquid. The egg replacer also was a ratio of 2 to 1 tbsp of water to egg replacer) but still it was WAYYYYY DRY- so I added almond coconut milk as I had done for another recipe. These cookies came out SOO bad tasting, they were worse than air! Help!! Can these ooey goey cookies REALLY be made w/no real wet ingredients?? (Don’t want to just dive in and waste another batch of ingredients). Thx so much!!

    • Hi Candy, I made these exactly as it said in the recipe and they turned out great. I can only think that maybe your margarine was not at room temperature. I used Vegan Becel, it is soft margarine to start with, but still I heated in the MW to room temp. Also, sometimes it depends on the flour, maybe use a 1/4 cup less flour. I wish you success, cuz they are delicious.

  36. These are delicious! Only issue I has was saltiness. I used Smart Balance butter and I’m not sure if it has more salt than Earth Balance but will cut the salt in half next time. I prefer Smart Balance because EB has a funny flavor to me. Thanks for a yummy recipe!

  37. These are PHENOMENAL. I was seeking a good chocolate chip cookie recipe because I was invited to my first Super Bowl party. I can’t wait to share these with the masses! My first stab at making vegan chocolate chip cookies. These are winners! Your peanut butter cookies worked so well for me I had a feeling this would be a good recipe, too, and it is! Thank you.

  38. Hi was making these cookies every week. All of a sudden they stop spreading and has become these plump round cookies. I cleaned the oven and that’s all. What could have happened?

  39. I made these cookies today and they turned out GREAT!! I did make one change to the original recipe. Since I didn’t have flax seeds in the house, I substituted 1/4 cup applesauce ( in place of egg, because I am vegan). The cookies turned out delicious! Crispy outside, soft and gooey inside and absolutely wonderful! You can not tell they are vegan cookies, they taste much better than fancy store bought. Thank you for sharing your recipe!

  40. The most delicious chocolate chip cookies ever! I replaced half of the chocolate chops trough chopped walnuts and they turned out amazing! I can’t stop eating them:)

  41. These turned out so good! I had to sub coconut oil for the earth balance. All I can get here is the original in the tub, and it has soy, which we can’t have. These are so much more like real cookies than the other vegan chocolate chip cookies I have made. Thanks for the fabulous recipe!

  42. I just made these tonight and they are delish! One more recipe for my vegan arsenal – LOL! I’ve been vegan for about 6 months now – for health reasons. From all the research I’ve read having a plant based diet is one of several important steps to take to avoid a recurrence of cancer. Exercise is another – but I’ve been doing that for years – soccer, HIIT classes, weight lifting and bike riding now and then.

  43. Does rotate mean to turn them over half way though the baking? I “turn” them and most of the chocolate chip melted out onto the pan. I notice the pictures does not look like they were turn over!!

  44. I love these! I had no problem using the earth balance tub “butter”. I use 1/2 c whole wheat and 1 c white flour and they come out just fine as well.

  45. Girl this is life changing!! Best chocolate chip cookies we have ever had…. including non-vegan cookies! Thank you for sharing! These are a new family favorite!

  46. This recipe is the best! I have tried so many vegan chocolate chip cookies recipes and they never have turned out this great! Thank you so much for sharing!! This is my go to recipe 🙂

  47. I ate nearly half the batter before they made it to the oven! I subbed a little less than half a cup of coconut oil and a splash of almond milk instead of the vegan butter, and added a bunch of nuts. The batter was crumbly but they came out perfect – this might be my favorite cookie recipe ever.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin205
Share30
Tweet
Share
+1
235 Shares