Since I went vegan I’ve tested out several vegan chocolate chip cookie recipes from cookbooks and veg blogs, etc. I’ve found that it is common with vegan cookie recipes that they also take it one step further and try to alter the ingredients to create a “healthier” cookie. As a result, every single recipe so far has tasted just like the average person might expect a healthy, vegan chocolate chip cookie to taste – which is to say, not so hot.
So, this year I decided to try something different and attempt to “veganize” a classic recipe for chocolate chip cookies. No whole wheat flours, no weird binders. Not even a flax egg. I’m happy to say it worked! And I make no apologies. This is a cookie. By definition, a treat. It is not good for you but it is vegan and it will taste the way your mouth expects a chocolate chip cookie to taste. Can I get an Amen?
Vegan Chocolate Chip Cookies
Recipe inspired by The Betty Crocker Cookbook via CulinaryCory.com
1 cup white sugar
1 cup (light) brown sugar
2/3 cup Earth Balance, softened
2/3 cup vegetable shortening
2 Ener-G eggs
2 tsp. vanilla
3 cups unbleached white flour
1 tsp. baking soda
1 tsp. salt
12 oz. semisweet chocolate chips*
*Most semisweet chocolate chips are naturally vegan. Read the ingredients list to be sure.
- Preheat oven to 350ºF
- Beat sugars, butter and shortening with and electric mixer until light and fluffy
- Add the eggs and vanilla until combined
- Slowly add the flour, baking soda and salt (do not overmix)
- Carefully fold in the chocolate chips with a spoon until well combined
- Using a cookie dough scoop (or 1 tbs), drop the cookies onto ungreased cookie sheets about 2 in. apart
- Bake for 6 to 8 min., rotating the trays halfway through
- Remove from the oven and allow the cookies to cool as long as possible on the cookie sheet before transferring to cooling racks (the longer they’re on the sheet, the softer they’ll be)
Helpful Tip: I found that these taste significantly better the next day. If you can, store them in an airtight container after they’ve cooled completely and serve the next day. It makes for a much more dense and chewy cookie.
Yield: ~3 1/2 dozen cookies