Classic Chocolate Chip Cookies

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 “eggsusing 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

Making cookies:

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s