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Vegan Chocolate Chip Cookies

Updated on August 28, 2013

Update!

After enjoying these cookies for a long time I have found some that are even better. Don't believe me? Try them for yourself! I adapted this recipe from Isa Chandra Moskowitz's "Vegan With a Vengeance". They're not healthy, but they're goooooood.

4.5 stars from 2 ratings of Yummy Vegan Chocolate Chip Cookies

Cookies are a major thing I missed when I became vegan, until I started experimenting with vegan baking! These cookies are my favorite so far. They taste very substantial, are nice and soft inside, and have an almost cake-like texture. They're also perfect for dishing up to friends with dairy or egg allergies!

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 12-13 medium-sized cookies

Ingredients

  • 1/2 cup Vegan Butter, (I used Earth Balance Soy Free Spread)
  • 3/4 cup Raw Cane Sugar
  • 2 tbsp Maple Syrup, (Honey is nice too for non-vegans!)
  • 1 tsp Vanilla Essence
  • 2 cups Plain Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/8 tsp Salt
  • Choc Chips, (Semi-sweet or vegan. Both are dairy free)
  • 1/4 cup Almond Milk

Instructions

  1. Preheat the oven to 350 deg F or 180 deg C.
  2. In a small bowl, beat the butter on its own to soften it up. Then add the sugar and beat well.
  3. Stire in the vanilla essence and syrup and mix well.
  4. In a separate bowl mix the flour, baking soda, baking powder, and salt
  5. Add the wet ingredients to the dry ingredients and stir until blended. Fold in the chocolate chips.
  6. Add the almond milk in stages until the mixture forms into a sticky dough.
  7. Spoon the mixture onto parchment sheets. Flatten them to your desired thickness and pop them in the oven for 8-10 mins or until they are lightly browned. If they are browning too quickly place a layer of tinfoil over them. Remember they will firm up a bit once they cool down!
  8. Cool the cookies on a wire cooling rack and serve! If they are not all devoured, place them in an airtight container where they should keep for about a week.

© 2012 Emer Kelly

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    • annerivendell profile image

      annerivendell 5 years ago from Dublin, Ireland

      Yum! they look so lovely too. Can't wait to try them.

    • EmerKelly profile image
      Author

      Emer Kelly 5 years ago from Portland, Oregon

      Ooh yes, good idea! Let me know how it goes.

    • RTalloni profile image

      RTalloni 5 years ago from the short journey

      Love, love, love to see recipes designed with those allergic to cow's milk in mind. Thanks! I'll probably try substituting the Vegan Butter with coconut oil. What do you think?