Chewy Vegan Chocolate Chip Cookies

MattieMattie  
 
4.5 (2)
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84 results - showing 31 - 60  
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(Updated: November 10, 2013)

These cookies are delicious! I baked them on Halloween to give to my friends' vegan daughter instead of candy, and she loved them! I do have a question, though. I've made them twice and they're very hard, very crunchy! Once you get past the crunch they're sort of chewy, but I wonder if I'm doing something wrong? I followed the recipe exactly EXCEPT I left cinnamon out, and replaced the molasses with maple syrup (same amount). Would any of that affect the chewiness? Thanks!

Owner's reply

Hi Chelly! Leaving the molasses out will definitely increase chewiness and dryness. The whole reason I use it in this recipe is for a more most, chewy interior and a tiny bit of flavor development in the background. I've found that lots of people leave it out when baking these cookies because they "don't like molasses" but it's not here for molasses flavor. Thick sweeteners like brown rice syrup, sorghum syrup and molasses have longer chains of sugar molecules that bind more aggressively to water which results in a more most and chewy dessert.

This is the same reason why some bakers call for brown sugar in their recipes. Brown sugar is just sugar with a little bit of molasses added.

So glad they worked out and thanks so much for sharing!

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Rating 
 
5.0

These are so easy and yummy! I made them for a second time today and and covered a few Oreos in the dough and they came out so good.

Owner's reply

Pardon me Elizabeth but did you say you covered a few Oreos in the dough before baking?! That's genius! I can't wait to try that. Thanks for sharing and I'm so glad you like the cookies!

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Excellent cookie!!!!

So far this is the best chocolate chip cookie we have made and its Vegan. I had a very happy family:) The only issue I have is they went to fast:) Using the kitchen aid mixer was a huge asset with the dough being thick:)

Owner's reply

So glad these cookies turned out so well for you JFiquette! Good to know they worked so well with the mixer!

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Rating 
 
5.0

Best vegan Choc chip ever! Posted my pic! Hope it helps others see how it comes out!

Owner's reply

So glad you liked the cookies Katy! Thanks for the awesome pic!

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(Updated: September 08, 2013)
Rating 
 
5.0

Fantastic!!!!!

Everyone that tried these loved them! They stayed fresh for three days until we finished them all. :) No one could believe they were vegan! I used half all purpose and half wheat flour, and added walnuts. Thanks for the awesome recipe!!

Owner's reply

So glad these cookies worked out so well for you Amys! Thanks!

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Rating 
 
5.0

The BEST cookie!!

OMG!! I stumbled onto your recipe because I have been in search for a really good chocolate chip cookie...this is it!!! Well, I have to admit, I did some variations because I didn't have all of the ingredients, but this cookie is boss! I used spelt flour, coconut oil, and maple syrup. These came out so good :-) We're scraping off the last remnants stuck to the parchment paper now. I never write reviews, but I had to for this recipe...absolutely terrific...great job Mattie.

Owner's reply

Thanks so much cerabear! So glad these chocolate chip cookies worked out for you and it's great to know you had such great luck with spelt flour.

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Rating 
 
3.0

I did something wrong...

I folllowed this recipe exactly but my results were so much different from everyone else! The dough was so hard to combine near the end, it was SO thick. I ended up adding a little bit of water to help mix everything and that was a HUGE mistake- the dough turned into a paste that was impossible to mold into a ball or even get off my hand. Maybe I used too much butter?? I baked them anyway but I'm nervous to taste them...

Owner's reply

Hi Ari! I'm so sorry you had issues with the cookies. I just added information to Step 4 to mention that the dough is going to be a little thicker than traditional non-vegan dough due to the absence of eggs. Thanks for bringing this to my attention and allowing me to improve this recipe!

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Rating 
 
5.0

Really Good

So, I'm currently obsessed with Whole Foods vegan chocolate chip cookies. I'm not vegan and I'm no longer a vegetarian but I'm still into making either vegan or vegetarian at least 2 times a week. when I made them, I ended up using Truvia baking sugar, and I think that might have screwed me up, I didn't realize I had raw organic sugar in the cabinet till after I added the sugar. My cookies didn't flatten, so when I put the second batch in the oven, I flattened them myself. They were good, and I want to try to make them again with the correct sugar. I wonder if my blackstrap molasses gave it a weird flavor, because I feel like it is lingering in my mouth. So this recipe deserves 5 starts because it's perfect, I'm to one that probably messed it up. Haha I can't wait to make them again.

Owner's reply

Hi Michelle! Sugar type is actually a super important factor in the way cookies flatten. It sounds crazy but it's because cookie dough is extremely rich in sugar compared to other doughs. This sugar liquifies during baking and contributes to the water soluble water content of the cookie. The sugary dough is then hygroscopic which means that it really likes to hold onto water and not allow very much of it to be baked off. As you probably know, more water means more flattening, less water means less flattening.

Molasses also plays a role due to it containing polysaccharides (long chain sugars) that hold onto water more, preventing it from being baked off. Molasses also is acidic which can increase leavening, which also tends to decrease flattening in a cookie. So cookies are a balancing act in regards to flattening. I haven't worked with Truvia but I'd guess that it's probably different in the way it works with water compared to granulated sugar enough to cause of your lack of flattening. I use the molasses so you don't have to go out and buy brown sugar. Molasses or brown sugar increases chewiness and adds a flavor complexity that I don't find off base but who knows. Every one is different and it could have caused your flavor woes.

I just had the vegan Whole Foods cookies this weekend and they're awesome! So chewy! Thanks for the feedback!

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Rating 
 
5.0

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

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Rating 
 
5.0

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.

Owner's reply

So glad you liked these elphabaalfalfa! The molasses is just there because I prefer to use it instead of brown sugar, which is just white sugar coated in molasses. It's there to increase chewiness and shouldn't be able to be detected on the palette. Looks like they still turned out great with the syrup wich is good to know. Thanks for sharing!

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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

Cookie perfection!

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. :-)

Owner's reply

So glad these worked out for you Lindsay! It is a little odd that the dough comes together on the crumbly side but since there's no eggs to pull it all together during baking, it as to start out that way. Thanks for sharing!

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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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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

Owner's reply

Hi Kelly! I've been working on a gluten-free flour to use for cup for cup substitutions but it's not ready yet. I recommend just finding a chocolate chip cookie recipe that's just designed from the ground-up to be gluten-free. I'm almost certain you'll have to wrestle with this recipe awhile to get it to work. 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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Rating 
 
5.0

Perfect!

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

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Rating 
 
2.0

Didn't flatten

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.

Owner's reply

Hi Veronica,

The cookies probably didn't flatten because you used shortening instead of vegan butter. Shortening is 100% fat while vegan butter is around 60% fat, 40% water. Hopefully they were still somewhat tasty though!

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Rating 
 
4.0

The Best So Far

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.

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Rating 
 
5.0

.

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?

Owner's reply

So glad you like them Kirsten! For an egg substitution, replacing the flax/water mixture with one egg should work.

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Rating 
 
4.0

timing is everything!

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

Owner's reply

So glad you liked these JackieT!

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Rating 
 
3.0

Help...!!!

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 :)

Owner's reply

Hi S Sutton, That's interesting that these cookies didn't flatten for you. I haven't modified the recipe and make it often with consistently flat results. Have you had your oven temperature verified with a third party oven thermometer? I also haven't tested this recipe with other margarine manufacturers so perhaps this can make a difference in dough consistency too. Feel free to reach out to me if you'd like to troubleshoot this further.

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Rating 
 
4.0

Good but,...

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?

Owner's reply

Hi rmommy,

I'm sorry these cookies didn't spread for you. It's most likely not your sugar that caused the issue. The only thing I can think of is that perhaps your oven was at a different temperature or you were using a brand of margarine that is different to what this recipe was designed with. I tested it with Earth Balance and my Vegan Butter so it should provide consistent results. Feel free to reach out to me if you'd like to troubleshoot this further.

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Rating 
 
4.0

delicious!

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!

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Rating 
 
5.0

Great egg-free cookie!

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.

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Rating 
 
5.0

best vegan cookie!!!

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.

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Rating 
 
5.0

Very good cookies!

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Rating 
 
5.0

PERFECT!!!

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 :)

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Rating 
 
5.0

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!

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Rating 
 
5.0

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

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Rating 
 
5.0

Awesome recipe!

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.

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84 results - showing 31 - 60  
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