The best vegan chocolate chip cookies
Hi guys 🙂 How’s your day going? Thank you for all of the lovely comments this morning 🙂 You always make my day so much happier <3 Thank you for all of the content ideas, too! Some of you will be getting treats in the mail when I make them 😉
When I was little, I remembered my mom making the most perfect chocolate chip cookies. I would make myself sick eating dough, and even sicker because I’d have to have one fresh out of the oven, too.
When I got older and asked her for the recipe, she said “you know, it’s the one on the back of the chocolate chip bag”
Even single time I tried to make them, they were a legendary fail. No matter what I did, they didn’t taste as good as hers and were flat cookie pancakes.
The commander’s wife also makes AMAZING chocolate chip cookies. Light, fluffy, chewy, chocolaty foodgasms. Before leaving, I told her that I’d drive back to Valdosta if she would make me cookies 😉 You can imagine my chagrin when she told me that she too follows the yellow bag recipe.
Needless to say, I’ve had chocolate chip cookies on the brain and have been wanting to make my own, fail-free vegan version. Today has also been a sweet tooth kinda day… I had a chocolate chip Larabar because it was the only thing with chocolate in the house.
It didn’t help that I’ve smelled like a baked good all day today.
When I woke up from my afternoon siesta and still smelled like a cinnamon bun, I’d had enough. I stumbled to the car with disheveled hair and got the supplies.
And then this happened.
Vegan Chocolate Chip Cookies
Makes 12 large cookies
Ingredients:
-1/2 C canola oil
-1/2 C soy-free Earth Balance, room temperature
-1/2 C organic white sugar
-3/4 C organic brown sugar, lightly packed
-1 t vanilla
-1 flax egg: 1.5 T milled flax dissolved in 3 T almond milk
-2 1/4 C spelt flour (305 g)
-1 t baking powder
-1/2 t baking soda
-1/2 t cinnamon
-1/4 t sea salt
-1 C chocolate chips- more or less. In my case, more 😉
1. Make the flax egg and set aside
Lion King bowl is optional 😉
(Hakuna Matata.. what a wonderful phrase)
2. Preheat the oven to 350.
3. In a mixing bowl with the paddle attachment, cream the butter and add the oil, vanilla and sugars. Mix well to combine and add the flax egg.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, sea salt and cinnamon.
5. In batches, add the flour mixture to the butter/oil/sugar mixture.
6. Add in the chocolate chips and mix well. Then add some more chocolate chips.
7. Test some dough to make sure it tastes ok 😉
8. Grease two cookie sheets with nonstick spray and make cookie patties with the dough. There should be twelve-ish. Leave them lots of space in between because they’ll expand while cooking. The dough will feel a little greasy- just roll with it 😉
9. Bake for 10 minutes at 350 and leave the cookies on the sheets for 3 minutes before transferring them to a cooling rack.
Toll who?
© 2010 The Fitnessista
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Haha, add me to the list of people who get compliments on their cookies only to admit they use the Toll House recipe. 🙂 I have to make a double batch every xmas! They disappear all too quickly. So sorry you haven’t had luck with them, but I guess it doesn’t matter because you have successfully taken matters into your own hands! Well done, cookie monster!
I LOVE your blog. There, I said it. 🙂
I also love, and wonder if you don’t own, Veganomicon. The cookie recipes in there are incredible, no fail, vegan wonders. I’m off sugar this month, but when I go back on (and in time for holiday baking), I’m investing in Vegan Cookies Invade Your Cookie Jar, Isa Chandra Moskovitz’s (one of the Veganomicon authors) (sp?)all-vegan cookie extravaganza . Seriously, Veganomicon changed my life. (and my cookie jar).
i don’t own it- i was turned off by all of the tofu/soy recipes. since you recommend it, i may have to check it out, though!
I don’t think i’ve ever even cooked a soy recipe from it (spouse doesn’t care for soy)- the chickpea cutlets are justifiably famous, and there’s tons of bean-based goodies. But since you are a baker, check out her baking books!
awesome!!
Haha your post reminded me of that friends episode where Monica wanted Phoebe’s grandma’s cookie recipe. All Phoebe had was one cookie from her freezer, so Monica made a million different batches trying to replicate it and it turns out it was the nestle tollhouse recipe all along, ha 🙂
Your vegan version looks like cookie perfection! Can’t wait to give them a try 🙂
I thought of that Friends episode too!
lol I though of Phoebe too!
My mom used to make the perfect cookies too – and yup they were the yellow bag cookies! But even better she would make half the batch without chocolate chips ( i am not a big choco person) for me! Everyone would tell me to just eat sugar cookies that that’s what I was eating. SO not the same thing
Calories per cookie?? Any idea? They sound heavenly!! Gotta be better than Toll House!
i have no idea.. and am not sure i really want to know 😉
I’m late in commenting, but I grew up on Tollhouse cookies, too. And I bet you that what made your mom’s cookies fluffier and more tender was Crisco. Yup. That giant vat of transfat makes a huge difference in texture. No matter what I’ve tried, butter cookies spread more and are not the same. 🙁 Glad you found a good alternative!
Nobody can keep their paws off my chocolate chip cookies (including me) and I DON’T use the tollhouse recipe. The recipe is the best and impossible to mess up. Trust me.
Can I sub apple sauce for oil? If so, is it the same ratio?
Can I use regular butter, same amount?
Can I use a regular egg? Just 1 whole or an egg white?
I really want to make this but I don’t have any vegan stuff 🙂
yes
yes
yes
🙂
I think using the recipe on the back is the most common way to make them! My mom does the exact same thing too!
Ah! I have that Lion King bowl! Along with a few other Disney bowls. This made my morning 🙂
I have always thought it would be interesting to try a vegan version of Tollhouse cookies. Thanks for sharing! Can’t wait to try.
Ditto to the cookie comments. I can’t make them. Sugar/Flour is my weakness. I’ve been known to eat a whole cake in my 80lb heavier days, and I’m not even joking. It’s my drug. 😉 I’ll take your word for it! That’s why I adore the breakfast cookie and other recipes portioned out to a *single* serving. LOL
I really need a mixer now!
I have found that if you leave out the white sugar and just use the brown sugar it makes the cookies not go flat. Promise– you’ll have to try it! 🙂
ok 🙂
Any subs fr Spelt flour? i cannot have wheat sadly!
Gina, I just read this post after you linked to it, but it reminds me of my husbands cookie story. He always LOVED his Mimi’s chocolate chip cookies and he said after 15 years of thinking she made the best homemade cookies he walked in on her breaking them off the pre-made blocks. That is how she had always made them LOL! He was devastated.
hahahaah!!! amazing
Hey! they look great!
It will be great if you can tell us how much calories, proteins, carbs, etc, do they have. Well….on the other hand you should’t do so…If you tell me they are healthy I think I will always have one in my pocket! I love sweet!!