I’ve been testing out various vegan chocolate chip cookie recipes in search of a vegan version of the Classic Tollhouse Recipe. These are a dead ringer and could trick any non-vegan. Just like the classic recipe, these aren’t healthy just because they’re vegan, but I don’t believe in making a “healthy” chocolate chip cookie. Own it and enjoy!
PREHEAT oven to 350 degrees
1 cup Earth Balance vegan margarine sticks
3/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
1 tsp salt * optional ( I usually skip the salt in baking since the margarine is salty)
2 “eggs” using silken tofu, BRM egg replacer or flax seed meal ( Bob’s Red Mill Egg Replacer-for each “egg” use 1 Tbsp egg replacer with 3 Tbsp water, stir well. For tofu eggs, use 1/4 cup= 1 egg, for flax seed meal, use 1Tbsp ground flax meal plus 3 Tbsp water for each “egg”.) I usually make these with flax eggs.
1 tsp vanilla
2 1/2 cup all purpose flour ( you can also use whole wheat pastry flour or for a GLUTEN FREE recipe, use a GF 1 to 1 all purpose flour)
2 cups or 1 bag of semi sweet or bittersweet chocolate chips
Cream together the sugars, vanilla, margarine and egg replacer.
Slowly add the dry ingredients and add the chocolate chips last.
Use a tablespoon to spoon out the dough onto a cookie sheet and bake for approx 8-10 minutes until slightly brown. Cookies will be very soft, so allow to cool slightly before removing from the tray.