Delicious!! I did it with half wholemeal/half all-purpose flour and it worked fine!

I just baked these for my brother and I because we are watching the finale of our favorite TV show tonight. I tried a cookie and it was PERFECT. It's somewhere between soft and chewy and, in general, has a really nice texture. Absolutely delightful. My brother can't stand molasses, so I used syrup instead.

I am so excited to have found your website! I am a new vegan and have never been happier the Internet exists. :) Do you have any tips for high altitude for vegan baking? We usually have to add a little extra flour or water. I am very much looking forward to perusing your site for more deliciousness! Thanks in advance!

Wow! I made these last night and they turned out amazingly!! I followed the recipe to a T and I'm so pleased! the 1 thing I would say is that the dough is a little bit crumbly when you first make it... but once you form it into balls it comes together perfectly. and yes, have faith, because they will flatten as they cook!
Thanks for this great recipe. :-)

I just came across this recipe and I can't wait to try it! Is it possible to use oil in place of the margarine, though? I don't have vegan margarine where I live. Also is there a special reason why only 3 tbsp water is used with the 2 tbsp of flax? I thought the usual ratio was 1tbsp flax + 3tbsp water. (I'm only asking to determine if my previous cookie flops were due to the flax+water ratio I used) Thanks!

I'm not able to use all purpose as I have wheat/gluten allergies; I cannot use the vegan margarine you've suggested as I have soy/canola,dairy allergies. I was wondering what type of flour would be comparible other than grain flours? Would coconut oil be okay to use? I would really like to try this recipe but I want to know what substitutes I can use before trying it.

Thanks,

Kelly

I brought two plates of these to a dessert party last night. I was the only vegan in the group, and didn't mention ahead of time that the cookies were vegan. The first plate was gone like THAT! When I mentioned the cookies were vegan no one could believe it! The party hosts asked if they could keep (what little remained of) the second plate. Thanks for making recipes like these that help spread the word about how great vegan cuisine and baking can be!

There is nothing wrong with these! Perfect chocolate chip cookie. Cannot tell its vegan! Delicious.

My cookies never flatted either half way through. I used Earth Balance shortening and turbinado sugar, as that's all I had and I had to press them down half way through baking to work. They just stayed in balls. I even baked them at 360 F just in case... Sad.

Due to a new egg and milk allergy I don't have to miss my chocolate chip cookies. I used the coarse cane sugar and it gave it a grainy texture but they tasted really great. Next time I will use standard sugar. They did brown on the edges and were crispy on the outside and soft on the inside.

I've baked these cookies again and again, I couldn't be more satisfied!! They're awesome. My non vegan friends ate them and loved them, they couldn't believe they were vegan!!
A friend of mine asked me the recipe but would like to substitute the flax meal with eggs, because where she lives flax seeds are hard to find and she doesn't have a grinder, so how many eggs should be put in the recipe instead of the mixture water + flax meal?

these cookies are GREAT! it's my 3rd attempt for a vegan chocolate chip cookie recipe and this one is by far the best! when i did my shopping i didn't realize i needed to get flax meal and ended up getting the golden flax seeds. i just threw a handful in the food processor for a while until it was all ground up. it was fun watching the seeds fly around in there! i only have 1 cookie sheet. the first round i made the cookies kind of on the bigger side (about 3 1/2-4inches diameter after cooked) and baked them for 15 minutes as the recipe suggests, also turning it half way through. they came out SOOOO good. i made them around 11:30am and they are still soft and it's 8:30pm now! the 2nd round i made the cookie dough smaller (about 2 inches diameter after cooked) and baked for the full 15 minutes, turning half way through. and those came out VERRRRRY crunchy! still tastes great and good for dunking though!!

Thanks for such a good recipe :-D

I am new to the healthy eating scene and was craving cookies, so I decided to try healthy chocolate chip cookies. While kneading the dough, I noticed it was crumbly and pretty dry. The dough smelled great (as well as my kitchen) but when I checked the cookies 8-minutes into baking, they had not started flattening. Help anyone??? I'd really like some cookies without a side of guilt :)

These cookies are very good. I've never been able to get the flax seed.water combo just right before - thanks for that ;) My cookies didn't spread out they stayed almost in a ball! I'm wondering if it's the sugar. I use vegan cane sugar and it's a lot thicker than regular refined sugar. Do you have any ideas on where to find vegan sugar that is more refined?

just recently started following a vegan diet in our household and i am trying to incorporate "familiar" non-vegan recipes. chocolate chip cookies are a necessity in this home. this recipe is not only easy to follow and quick, but tasty too! the only snag i ran into was the cookies coming out extra crunchy. with my first batch i followed the directions to a t...7.5 min then rotate the sheet then 7.5 min more. too crunchy for my liking. the second batch i shaved off one min per rotation. still crunchy. my third batch i let them bake for 5 min then rotated then 5 min more and they were chewy. :) win. just watch and adjust times as to your liking. thank you!

My 10 year old egg-allergic son declares this the best cookie of his life! I made some slight adjustments to the recipe based on our needs, tastes, and what was in the house (used butter, brown sugar only and no molasses, no cinnamon) but I feel it was still close enough to the original to judge that this is a fantastic cookie with both a soft chewy texture and great chocolate chip cookie flavor.

everything about this cookie is perfect, from the crispy outside and melt-in-your-mouth center, to the depth of flavor from the molasses and cinnamon. thanks for sharing! although I think next time I will double the chocolate chips and bake for a shorter time for a softer cookie.

Very good cookies!

I just made these and they are absolutely amazing! I wanted a smaller batch, so I cut the recipie in half and baked for about 12 minutes total and they came out just like you said they would. Thank you so much :)

These were really yummy. I love the chewy texture and the cinnamon and molasses really added something extra to the flavor. This has become my new favorite cookie recipe!

These were so good! They were both slight crispy on the outside and soft on the inside.

Best vegan cookie texture ever! Other recipes I've tried come out too cakey but this cookie was a dynamic dream. Nice and crispy on the edges with a chewy center. I wish I could comment on how chewy they were the next day, but sadly, they were gone shortly after cooling. So good! The only change I made was not adding cinnamon since I've had in it other chocolate chip recipes and didn't love for it.

These are the most delicious cookies ever! I followed the recipe exactly and they came out perfectly. Even my non-vegan boyfriend was impressed (he usually hates vegan baked goods). The golden flax seeds add a subtle nutty flavor and the cinnamon level was perfect. I will be making these as gifts! Definitely be sure to spread the cookies far enough apart for baking, though, as mine spread more than I expected.

i loved these cookies. i like the idea of using flax instead of egg replacer. thanks for the recipe.
when i made these cookies i did half earth balance and half coconut oil.

I made these last night and they are great! I substituted spelt flour for all purpose, and used brown flax seeds. They are still chewy today too...I stored them in a tightly sealed plastic container. The addition of cinnamon really took them to a new level!

These were easy to make and I loved them immediately out of the oven, however the next day they were harder than a brick bat, as my Grandmother used to say! Still edible but ultra crunchy. I baked them for the indicated time at 25 degrees lower, because my oven's a bit hot. I think I should shorten the cook time and see if they would be softer the next day. Are they usually soft the next day? Oh, the only thing I did differently was I used Flax Meal not Golden Flax meal. I used Earth Balance Buttery Sticks. Thanks.

Made theses cookies today abd they were AMAZING! I am not a vegan but am working on eliminating animal fats from my diet for cholestoral reasons. These cookies are chewy, dense, and delicious. I used bittersweet chocolate and added walnuts and the flavor is decadent. I made the vegan butter with a macadamia cream to insure a rich outcome. The butter was very successful but there is a coconut overtone that I think would be difficult to remove. I should have used macadamia nuts instead of walnuts for that reason and will do so next time, No matter what these were delicious with a bit of a crunch on the outside but a soft chewy and gooey center. Thanks for this Mattie

Hi, I see in the pictures that the cookie dough is in clumps on the cookie sheet, but after baking, they are flattened like regular cookies.
Do they become like that while baking or do you flatten the little balls before baking them?
Also, somebody mentioned tearing the dough and reshaping.... I didn't find the description that was referring to. What was that about?
Thanks for sharing this recipe. I'll have to try it!
Daniela

Hi there--

Am I correct in assuming that this recipe calls for 'regular' molasses instead of 'blackstrap'? I look forward to trying this...sounds yummy!

I'm new to vegan backing but I thought semi sweet chocolate chips have milk fat in them. At least my Nestle semi sweet chocolate chips do. So how are they vegan?

Love these! But you have to pay attention to the size of the cookies. My first batch, while good, were very, very crunchy. I had made them much too small and didn't think to adjust the time. This second batch I made them bigger and they are perfect!

Can anyone PLEASE tell me what I'm doing wrong..... I did exactly what the recipe calls for but its NOT turning into dough.... it's just powder. It's like the f;ax wont mix with the dough...

All the vegan cookies I've made have turned out too fluffy and cake-like. These were perfectly chewy and delicious. I subbed 3/4 cup whole wheat pastry flour. Thanks!

These cookies are SO good! They taste just like the ones my mom used to make before we all became vegan. Thanks for the great recipe!

This was my first time making vegan chocolate chip cookies and this recipe turned out so delicious! I didn't have molasses so I used brown rice syrup and it turned out fine.

Do you think I could I sub honey for molasses in this recipe and produce desirable results? For science!! This is the only vegan cookie recipe I have ever seen that looks like it will pass the rigorous tests of my chocolate chip cookie snobbery :) Thanks a bunch, love and light

This recipe looks great! My husband prefers whole wheat flour. Do you know if I could sub all or part of the all purpose flour without messing up the recipe? Also, can I switch the molasses out for maple syrup?

Thanks!

I really loved how these cookies turned out! Very delicious! I was wondering tho, for future reference, could the white flour and margarine be replaced with spelt flour and olive oil?

i've tried a few vegan choc. chip cookie recipes and these are BY FAR the best! i'll be making these from now on! i do have to admit that i lowered the amount of sugar to about 1 cup and they still tasted pretty sweet to me.

thanks so much for this recipe! :)

I have to cut out dairy, eggs, and nuts for my son who has allergies and its been an adjustment to not have the things I'm used to for his sake. Thank you for sharing this recipe! I've tried many others from boxes or from scratch and this one is the first that has the perfect texture (slightly crunchy edges with gooey center) and tastes like the real deal. I did have to add some extra splashes of water because my batter was very crumbly but they still came out excellent. THANK YOU!

Hi,

I'm new to cookie baking. Can I replace Margarine and molasses with butter and honey? Pls advise.

I have a vegan cook book with many cookie recipes however, no matter how many times I try baking them they always turn out not so great. This recipe was amazing! The cookies turn out great every time I make them. I have given them to friends and family, they always seem so surprised that the cookies are vegan. For some reason they think vegan food is un-tastful and bland, they just have not had good vegan food and I always show them with my favorite recipes how amazing vegan food can be. This recipe is a great one.

I really liked the texture of these cookies. They held up well and had a nice crunch and a good chewiness in the middle. However, the flax flavor was much too strong for me. I am new to vegan baking, so I wonder if I'm just not used to the taste of the flax meal, but next time I would use a different egg substitute. I would also double the molasses or switch to all brown sugar--I was looking for a deeper flavor.

These are unbelievable!! I think they're better without the cinnamon - SOOOO good!!

Everyone that tried these cookies was in love, whether they were vegan or not. I can't tell you how GREAT these cookies are. I've tried lots of vegan chocolate chip cookie recipes, some came close to the traditional, but this by far is the BEST (better than the original)!

I had to substitute ENER G egg replacer for the flax seed, but other than that, I followed the recipe to a T. I love your tip for placing the cookie dough. Tearing it in half and then reforming it really makes a perfectly shaped chunky cookie!

Thanks again Mattie. I simply love all your recipes! Can't wait to make this again. The first round disappeared within days!

These cookies are AMAZING! I'm not a talented baker by any means, and vegan desserts usually end up disasterous for me. NOT these! For some reason I couldn't pull off the part about splitting the balls in 1/2 & layering them that way, the batter turned up a little to runny for that. But it didn't affect them. These taste comparable to the Tollhouse recipe. (One thing to be careful of, not all semi-sweet chocolate chips are vegan. Most of the packages I looked at contained milkfat.) What a delicious treat, so chewy & gooey at the same time! I shall be making some of these as holiday gifts for friends! :) Thank you you so much for sharing this recipe, I can't wait to try out more!