Chewy Vegan Chocolate Chip Cookies

MattieMattie  
 
4.9 (124)
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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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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!

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

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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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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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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

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 
 
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

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

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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loved them

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.

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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

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

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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 
 
1.0

Sorry

I really don't like giving bad reviews but this recipe is very deceiving !!! I made these 2 times now with exactly the same results figure my mistake first time they not turn out as expected . They ARE NOT chewy they don't even spread like a cookie you get little cakey cookies balls I repeat not chewy at all look nothing like the pic . The writer needs to remove this recipe or revise it . These are horrible

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Question about molasses

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!

Owner's reply

Hi StaceyF,

This recipe calls for such a small amount of molasses- basically just to make it so that the sugar has about the same amount of molasses as brown sugar. Since the amount is so small it doesn't really matter which type you use. Happy baking!

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Some folks mentioned the batter being crumbly, and I had the same issue. I found that using a reduced amount of 100% maple syrup as opposed to dry sweetener helped a ton. It became a nice sticky dough and scooped onto the sheet really easily! I normally don't use a lot of sugar in my dough anymore, so I just used 1/2 cup, but I'm sure a full cup would still be fine :)

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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

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!

Owner's reply

Hi Bulut! You should be able to use oil in place of margarine but keep in mind that margarine and butter has a roughly 80/20 fat to water ratio. This means that since there is about 14 Tablespoons of Vegan Butter in this recipe, you should aim to compensate with about 11 Tablespoons vegetable oil and 3 extra Tablespoons water or non-dairy milk. Also, you should add about 1/8 teaspoon salt to make up for the lack of margarine/Vegan Butter. Normally the usual ratio to replace one egg is 1 Tablespoon flax meal to 3 Tablespoons water. However, I needed more binding power in this recipe without the extra liquid so I specifically designed it to use 2 Tablespoons of flax meal with 3 Tablespoons water. Good luck!

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Rating 
 
5.0

Amazing

I've been vegan since April and I have tried a lot of cookie recipes but they always ended up more cake like than cookie. These were truly delicious and chewy!! Great job :).

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(Updated: July 19, 2017)
Rating 
 
5.0

Amaaaaaaazing

I made an account just to rate this recipe. These cookies are amazing!!!!!! I changed a few things: Swapped the regular flour to whole wheat, the sugar and the molasses to organic turbinado sugar and the butter to melted coconut oil with some water. So so so good and chewy! I made them to my nephew, sister and her husband (all omnivores) and they all loved it! Definitely a hit!

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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 
 
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 
 
4.0

Modified slightly, came out perfect

I have had two absolute baking blunders recently and really needed a win... so I went with cookies, and I salvaged my self-worth!! I read what Michi wrote about modifications and simply added in a big spoon of peanut butter for extra creaminess and cut a bit of the flour. I used half black sugar and half white because I love the richness of black sugar but didn't want the cookies to come out looking too dark. I also don't like molasses so subbed in rice syrup...the results were absolutely perfect, safe to say I'll be getting fat this rainy valentines day.

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questions about shaping the cookies

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

Owner's reply

Hi Daniela! Great questions. The cookies don't call to be flattened because they'll melt in place during baking. They're intended to be placed on the sheet in ball form.

An earlier version of this recipe called for tearing the balls in half and rejoining for a desirable uneven top. After experimenting with this method I determined it to be completely unnecessary- the cookies flatten into perfectly acceptable rounds regardless so I updated the recipe accordingly. Good luck!

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Non-vegans agree these are excellent!!

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!

Owner's reply

That's the ultimate compliment skinnyvegan! Thanks! I love it when a vegan dish is enjoyed by people of all diets just for being a good dish. That's the main reason why I do this stuff;)

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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

High Altitude

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!

Owner's reply

Thanks vegagenesis! It's my impression that most cookies are not going to require major modifications, if any, to work at high altitudes. You might want to just give it a go and see how they turn out. Regarding general vegan baking high altitude tips, here's some tips I answered for someone recently on the Ask a Vegan Baker forum:
http://www.veganbaking.net/ask-a-vegan-baker/high-altitude-baking-tips#reply-22
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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