OMG these are PERFECT
I have been vegan for 4 + years now and I still haven't found a chocolate chip cookie recipe I can rely on. Until today!!! I found this recipe today and knew I had to go home and try it. So I did! The only things I did different were: to use 160 grams of Earth Balance (because I didn't soften enough) and just added 2-3 TBS of applesauce to supplement, I added some more chocolate chips because I am obsessed with chocolate and did 1 tsp molasses and 1/4 cup brown sugar (reduced regular sugar by 1/4 cup to balance it out). But seriously, these have a great texture, don't spread like flat crepes and are classic tasting. No one would know the difference. I always put my dough and pan in the fridge to chill it too, which I learned years ago while researching the perfect chocolate chip cookie recipe (pre-vegan). THank you!!!!!
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!
Oh my goodness!
I rarely take the time to write reviews (seems like there is always something else to do), but I HAD to stop and comment on this recipe. My son has milk/egg allergies. We are always looking for good vegan recipes. This is the best cookie we have had in a long time. It is pretty unusual for us to like vegan over non-vegan, but my husband and I agree these win hands down. And I have never made a cookie that is better on day three, but these seem to improve over time! I baked the second and third batches for only 14 minutes since the pan was already hot. Wow. It's so hard to eat just one!
These cookies are delicious! Everyone I've made them for loves them!
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!
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!
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
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?
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!
Seriously the best vegan chocolate chip cookies I've ever made/tried
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
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.
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!
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.
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
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!
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!
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!
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?
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!
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.
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.
Thanks Mattie! These cookies were absolutely amazing! I followed the recipe exactly as written with no substitutions except I baked them only about 13 minutes since I think my oven runs hot. They came out perfect. Since this recipe makes more than I could (or should!) eat, I froze them for over a week, defrosted them, and they still have a great chewy texture, almost like I had just bought them from a store or bakery. I am a new vegan and this was my first attempt at vegan baking and am so glad I found this site. I will be making the flaky vegan pie crust next, and can't wait to see how it comes out. Thank you again!!!
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.
Best vegan Choc chip ever! Posted my pic! Hope it helps others see how it comes out!
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!!
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.
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.