Saturday, December 22, 2012

Vegan Chocolate Chip Cookies

(kinda) just like mom used to make:
Classic (Vegan) Chocolate Chip Cookies
The perfect (vegan) chocolate chip cookie.
Good vegan chocolate chip cookies do exist, that's all you need to know.
This is my vegan spin on the classic Toll House cookie recipe, found here:
Nestle Classic Chocolate Chip Cookies .
I've played around with a few of the proportions, but the framework is Nestle's. 
 In place of eggs, a flax egg (the best egg substitute for vegan cookie baking). In place of butter, a vegan margarine. Add some non-dairy chocolate chips (not too hard to come by these days), a little baking powder, sugar, brown sugar, salt, flour and there you have it: Vegan chocolate chip cookies! Throw some raw walnuts into the mix and you could almost say they're good for you, right?? I say yes. 

So here we go:
Classic (Vegan) Chocolate Chip Cookies:
Makes approximately 3 dozen

You will need a stand mixer or a very strong mixing hand/shoulder for this recipe.

2 1/4c all purpose flour
1 1/2 tsp baking soda
1tsp salt
3/4 cup organic sugar
3/4 cup organic 
brown sugar
1 1/2 tsp vanilla extract
2.5tbsp ground flax seeds
6tbsp boiling water
2 cups non-dairy 
chocolate chips
1c vegan butter
1 1/4c raw walnut pieces 

To prepare your flax egg:
Combine ground flax seed and just boiled water in a bowl, whisk to combine.
Let sit for 5 minutes, mixture should become gelatinous and somewhat-egg like.
If it still looks watery, pop in the microwave for 10-15 seconds to thicken up. 
Set aside until needed. 

To prepare your cookie dough:
In a medium sized bowl combine flour, baking soda and salt.
Whisk to combine; set aside.
Combine vegan margarine and both sugars in the bowl of your stand mixer.
Mix at medium speed until creamy.
Add in vanilla extract and flax egg, continuing to mix until well incorporated. 
Scrape down the sides of your mixing bowl as needed.
Reduce the speed of your mixer to low and add in flour mixture, 1/2 cup at a time.
Mix until all ingredients are combined.
Remove bowl from mixer stand and fold in chocolate chips and walnuts. 
Chill your dough in the refrigerator for 15-20 minutes.

Preheat oven to 375 degrees.
Either grease your cookie sheets or line them with silpats.
Drop by well rounded teaspoon onto sheets,
ever so slightly flatten the tops and bake for 12-14 minutes.
Do not over bake.
Remove the cookies from the oven when they still look slightly underdone
and allow to sit on cookie sheets for a full minute before removing.
This will make for a nice soft yet sturdy chocolate chip cookie.

Allow to cool, if you can resist!
Post cookie-making still life. 


  1. Amount of vegan margarine, please? Thanks!

    1. Thanks so much for bringing that to my attention! I've updated the recipe with the correct measurements. Hope you enjoy!