Chewy Vegan Chocolate Chip Cookies

MattieMattie  
 
4.7 (3)
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Rating 
 
5.0

Amazing!

These cookies are delicious! Everyone I've made them for loves them!

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Rating 
 
4.0

Modifications

I tried this recipe because I know many vegans, though I am a vegetarian myself. I think making your own vegan 'butter' is a key to having the recipe work as you see in the photos. I used Earth Balance Vegan spread and tho dough was super super crumbly and didn't hold together. The cookies also did not spread at all.
I also found the cinnamon in these gave a chemical afterburn type taste ( but this is a preference probably). I made these modifications, and the cookies were amazing, and all the non-vegans and vegans alike could not believe they were vegan:

- used organic turbinado sugar *reduced the sugar to 1 cup only.
- 3/4 cup Earth balance Vegan spread + 3/4 cup Earth Balance flax peanut butter (this made the dough react as it should!)
- reduced the flour to about 1 3/4 cups
- no cinnamon.
- You must take a fork and press each cookie before baking.

I made a batch that yielded maybe 30 or so cookies, and by the end of the party last night I only had 4 left. You literally can not tell they are vegan. I was even grilled by a vegan who thought I must have made an error and used something I shouldnt have lol.

But the trick with the flax + water is absolute brilliance in this! It does create a gel and works like an egg! Thank you SO much for putting together a pretty easy recipe! I went to a Vegan Bake off once and well.. I was not impressed by anything so I was very skeptical. And I'm inspired now to try more recipes on this site! :)

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Rating 
 
5.0

Love!!!

Oh my goodness! Thank you so much for this recipe! My son has dairy and egg allergies and this cookie is perfect. It's actually better than my old recipe with eggs and butter. That is hard to come across! I did find out that there is a difference in the taste using regular ground flax and golden ground flax. Golden is definitely better. Thank you thank you for this recipe!

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Rating 
 
5.0

This is the one!

Only variation was to reduce the baking time to 12.5 minutes, perfect recipe. Cookies still soft the morning after baking. My allergy challenged Greenly gave her stamp of approval. Awesome taste!

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Rating 
 
3.0

some adjustments

while making these i had to add a bit of coconut milk as i was mixing the batter b/c it was too crumbly despite having followed the recipe exactly. when i added the milk it came together into a stiff dough. i also found that I had to bake them a bit longer than suggested. A bit less sugar and salt next time b/c those flavors were rather over-powering but still a very good cookie.

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Sugar - vegan?

Hi! I had a vegan say to me that all vegans know that regular granulated sugar isn't vegan (gets processed through bone char). So I am assuming that when you call for sugar in your recipes that you mean vegan sugar. Correct?

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Rating 
 
5.0

Perfect cookies!

These cookies are the best vegan chocolate chip cookies out there! Literally everyone I gave these to loved them and they couldn't believe they were vegan! I did lower the amount of sugar to 1 full cup and they still tasted perfect! Thanks for the recipe

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Rating 
 
5.0

Amazing!

These cookies are amazing. You are totally right about the molasses and cinnamon...I've started adding a touch of molasses to other cookie recipes to get that same flavor. Has anyone had any luck making this recipe gluten free?

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Rating 
 
5.0

Amazing!! Better than the "real" thing! Even my non-vegan friends thought they were great! I had almost given up on vegan baking until I made these! Thank you!

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Rating 
 
5.0

So yummy!

Seriously the best vegan chocolate chip cookies I've ever made/tried

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Could I use shortening such as Crisco instead of vegan butter?

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Rating 
 
3.0

made them and enjoyed them

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Rating 
 
5.0

PERFECT

How have I been a sweet tooth vegan for 8 years and only just discovered this site/ these cookies!!?

These are PERFECT.

Previous cookies I have tried have been quite 'cakey' but these are just as described. Soft, chewy and cookie perfection.

Thank you for sharing this recipe x

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Rating 
 
5.0

I make these with Maldon salt flakes on top and they are a real crowd pleaser. (^_^)

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Rating 
 
4.0

Too sweet but otherwise fantastic

I made these yesterday. The texture is perfect, and the subtle hint of cinnamon is sheer brilliance. However, they're way too sweet for my tastes, though surprisingly, my husband (who generally has a lower sugar tolerance than me) loves them. Next time, I'm going to try cutting back the sugar to 1 cup, and hope that this doesn't change the texture too much. Will report back.

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Rating 
 
5.0

Substitutions I made

I used 3/4 cup olive oil instead of vegan butter, and tripled the flax and reduced the sugar to 1 cup, and rolled them in shredded coconut and was pleased.

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Rating 
 
5.0

The Closest I've Come to My Favorite Non-vegan One

in fact, i'm not sure i could tell a difference between these and my non-vegan favorites in a blind taste test. this is the perfect dough to eat with a spoon. thank you for this!

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Rating 
 
5.0

someone come take these away from me...

Made these with Regular Vegan Butter, vegan white chocolate chips, and macadamia nuts. and now i need to join some sort of 12 step program, cuz i can't stop. My house has always been food central for my family. no one was ever afraid to be my guinea pig. until i started cooking cruelty free. it was actually really difficult to regain the confidence of those who usually just enthusiastically gobbled up whatever i made. this recipe is like ammo in the battle against nervous grimaces and upturned noses.

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hey! that recipe looks really great!
just before i try it, i have flax-goo in my freezer and i have a "no egg" egg replacer.
can i use one of them insted of flax meal?
thank you!

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Rating 
 
5.0

Amazing

Awesome recipe! Instead of flax, I used standard oats that I ground with a coffee grinder. Came out better than any other vegan cookie recipe I have tried to date. Thank you very much

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Rating 
 
1.0

Too much flour!?!! Both times I've made them they aren't soft and chewy :(

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Rating 
 
5.0

a keeper

I love these! Will definitely be adding to the recipe box! I love the addition of the cinnamon and molasses....makes a tasty, chewy cookie. And thanks fie the previous comment on using coconut butter/oil...I used Earth Balance and a little grape seed oil, and a mix of organic spelt, rice and white flour and they turned out wonderful. Thanks!

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Rating 
 
5.0

Delicious!

These cookies have an incredible flavour! I love the little bit of cinnamon - they're not "cinnamony" per se, but it does give the flavour added depth without being in-your-face.

I usually bake with coconut oil and coconut palm sugar, so those were the only modifications I made to suit my dietary preferences. The first time, I hadn't read any comments so I just substituted solid coconut oil for the vegan butter, and the dough was super crumbly and dry. I managed to make it work with a bit of water added but it wasn't perfect (but they tasted SO GOOD that I had to try again). This time, I used melted coconut oil, and went by your suggestion (in the comments somewhere) of using 11 tablespoons of oil + 3 tablespoons of water. The dough was a completely different story! It held together beautifully like "normal" cookie dough, and flattened a little in the baking process (though I ended up helping the dough balls a bit by flattening them with a fork).

Thanks so much for this recipe, I know it's going to be a standby in our house!

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Rating 
 
5.0

Question about the sugar

Hi! This recipe looks absolutely delicious and I'm so excited to try it. I just have one question about the sugar and molasses. I have brown sugar on hand but no molasses, so I was wondering if I could just use the same amount of sugar called for in the recipe, substituting with brown sugar and leaving out the molasses? If I use brown sugar instead should I still add some molasses? Thank you!

Owner's reply

Great question Felise! I actually have this grand plan to not have any brown sugar in my kitchen, and to use granulated white sugar with molasses so I can dial in exactly the right amount of chewiness and/for flavor complexity I need according to the task-at-hand. You should theoretically be able to do it the other way around: with brown sugar and no molasses, but since I don't know the exact amount of molasses in 1 1/2 cups sugar, it would be difficult to see if it would work exactly the same.

The long answer: Basically, molasses is extremely important in chocolate chip cookies (and some other cookie varieties) because it determines the chewiness of the cookie and lends background flavor notes, not necessarily perceived as "molasses like". Molasses consists of long, sticky sugars that hold onto water, hence the gooeyness, so this would also effect the way your cookies spread during baking too. This is because as molasses holds onto the water, it's less likely to evaporate during baking, thus making your cookies remain in a liquid state longer. The longer your cookies remain in a liquid state during baking, the more they'll spread flat. So molasses is used to "tune" many cookie recipes for optimum flavor, texture and shape.

The short answer: you could probably get away with brown sugar but the cookies wouldn't turn out exactly as designed. Good luck!

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Rating 
 
5.0

Amazing flavor!!

These cookies are the best. My husband begs me to make them, he even offers to help!! That should speak for itself!! I have a question though. What adjustments would I need to make to do cookie bars instead?

Owner's reply

So glad you like the cookies Jenna! And if the husband offers to help, that's a good sign. I don't even offer to help my wife when she makes these (although I should). Great question about the bars. I don't think the dough would need to be altered, just the baking time. You might want to also bake at 325F for a little longer to make sure they bake evenly. Good luck!

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Ingredients

As one who is doing a trail of vegetarian/Vegan diet, it intrigues me that the ingredients used focus on vegan but are not using organic flour but flour denoting ingredients such as aluminum phosphate, bad stuff if you have Alzheimer's as a risk in your family. I think it prudent to not only eat the proper diet but ensure the ingredients are equally proper!

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Rating 
 
5.0

Seriously...the best chocolate chip cookies!

I've fooled so many people by making these. People do not know they are vegan because they are so good!! Pair this with some nondairy ice cream or just by themselves, freshly out of the oven...omg droooool. So good!! Such a great find and I'm never searching again for another chocolate chip cookie recipe!

Owner's reply

So glad these cookies worked out so well for you theyummybunny! Out of all my recipes, these get made the most in my house. Glad they're fooling people in your neck of the woods!

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Chewy Vegan Chocolate Chip Cookies

I love the sound of this recipe but was wondering if it would turn out the same when using whole wheat pastry flour? I sometimes do a recipe with 1/3 soy flour and 2/3 pastry flour. should I try this or do you think pastry flour alone would be ok?

Owner's reply

Great question newly vegan! It's difficult to say if these cookies would work perfectly with pastry flour on the first try. I recommend just going for it, seeing how they come out and making adjustments as necessary in future batches. It'll probably be close enough to the point of where you'll still be able to enjoy the outcome. Same goes for the soy flour. I would think that the soy flour would be a little less absorbent of the water and fats than wheat flour so it might require a little less liquid. This is one of those cases where you're just going to need to give it a shot. Good luck!

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Rating 
 
5.0

Best kid/allergy friendly recipe

Thank you for posting this recipe. My child is allergic to both eggs and dairy, so finding a decent yet simple chocolate chip cookie recipe has been a challenge. We have tried many recipes and this one is by far a favourite with the entire family.

Also, The first time I made this I didn't have molasses on hand, so I used 3/4 caster sugar and 3/4 dark brown sugar, and the cookies turned out lovely and chewy.

Owner's reply

Thanks brittmarie! Brown sugar is just white sugar with molasses added so it probably gave you about 3/4 teaspoon molasses in the recipe. So glad the cookies worked out so well for you!

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(Updated: December 07, 2013)
Rating 
 
5.0

Scrumptious!

These are the best vegan cookies i've ever made. Thank you! I've always been disappointed with the lack of chewiness in the other recipes i've tried. These were delicious, and so, so satisfyingly chewy --you'd never know i'd nearly blown it completely, having A) misjudged the amount of baking soda and been forced to scoop out an indeterminate amount of excess from a mound of flour, and B) realized at the last minute that i was out of the most important ingredient contributing to chewiness: molasses! I replaced it with a 1/4 c of shredded coconut and crossed my fingers. The result was hands-down delicious and, thankfully, idiot-proof.

Owner's reply

That's great that the cookies still turned out chewy for you even though you ran out of molasses SheraPop! Shredded coconut sounds like a great addition. Thanks for sharing!

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