Chewy Vegan Chocolate Chip Cookies

MattieMattie  
 
4.7 (3)
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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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Rating 
 
5.0

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.

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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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Rating 
 
5.0

Excellent

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!

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Rating 
 
3.0

Harder than desired the next day

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.

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Rating 
 
5.0

Chewy Chocolate Chip Cookies

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

Owner's reply

So glad you liked these AndyB! My girlfriend makes these cookies more than anything else on Veganbaking.net and every time she does, I realize that I'm going to have to help her eat them;) I recommend using refined coconut oil in the Regular Vegan Butter recipe. refined coconut oil is deodorized so it won't impart coconut flavors that can distract from the overall flavor. I can't wait to make a coconut cream to use in Vegan Butter- great idea!

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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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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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Semi Sweet Chocolate Chips!?

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?

Owner's reply

Hi LRoberts, Many health food stores have vegan chocolate chips and many major brand chocolate chips at large supermakrets are accidentally vegan. I usually never have too much trouble finding them. If you're really in a bind though, there's always the internet. Good luck!

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Rating 
 
5.0

Really good!

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!

Owner's reply

Glad you liked these lojenn! When I first designed these I wanted to make them smaller but I guess I got carried away when I make cookies and they always turn out bigger than planned. Glad you found a size and baking time that works for you!

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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...

Owner's reply

Hi McKenzie,

This dough is a little more thick than traditional cookie dough. Try using a spoon to mix the dry ingredients into the wet ingredients and if it becomes too thick to mix with the spoon, use your hands to "knead" the mixture into a dough.

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Rating 
 
5.0

Perfectly chewy!

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!

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Rating 
 
5.0

OMG

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!

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Rating 
 
5.0

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.

Owner's reply

So glad these worked out for you Julie!

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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

Owner's reply

Hi misfitcupcake, the molasses are in the cookies to build on chewiness and add depth of flavor. I don't think honey would be as effective on both fronts but it is about 80% fructose which will hold onto moisture and increase chewiness by a moderate amount. Just not as much as molasses theoretically. They'll still probably turn out good with it though! -but obviously not be vegan.

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Looks delicious!

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!

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Rating 
 
5.0

Question:

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?

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Rating 
 
5.0

YUMMY!

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! :)

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Rating 
 
5.0

Perfect!

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!

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Doubts

Hi,

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

Owner's reply

Hi Vidya, You should be able to do a 1 to 1 replacement of the margarine and molasses with butter and honey. Good luck!

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Rating 
 
5.0

Amazing

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.

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Rating 
 
4.0

Pretty good.

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.

Owner's reply

Thanks for the input! I don't know the state of your flax seeds but the fats they contain are extremely susceptible to rancidity. It sounds like your flax seeds went a bit bad- it's pretty hard, if not impossible to taste flax in this recipe if your flax seeds are fresh. To make sure your flax sees don't go rancid, I recommend they be purchased whole, ground yourself and stored in the freezer for up to 6 months only. Thanks again for sharing your thoughts!

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Rating 
 
5.0

A-MAH-ZING

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

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(Updated: January 23, 2011)
Rating 
 
5.0

the BEST chocolate chip cookie EVER

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!

Other Info

Owner's reply

Hi lauren, So glad to hear these were a hit and that they worked for you with Ener-G as a substitute. Thanks for sharing!

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Rating 
 
5.0

Amazing

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!

Owner's reply

So glad this worked out for you Carey!

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