Classic Chocolate Chip Cookies

I’ve been testing out various vegan chocolate chip cookie recipes in search of a vegan version 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, so save these for a special treat, party or a well deserved sugar fix.

Next up, I will post a healthier alternative, but I can’t promise it will have that “classic” chocolate chip cookie taste

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”.)

1 tsp vanilla

2 1/2 cup all purpose flour ( you can use whole wheat pastry flour as a slightly healthier alternative and for a GLUTEN FREE recipe, use a GF all purpose flour plus 1 tsp xanthum gum)

2 cups or 1 bag of semi sweet or bittersweet chocolate chips

Making cookies:

Cream together the sugars, vanilla, margarine and egg replacer. (or silken tofu if you prefer)

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 cook before removing from the tray. YUM!


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