Ultimate Vegan Chocolate Chip Cookies


Eating Vegan Chocolate Chip Cookies


Playing outside on a cool fall day, coming into the house to delicious smells, biting into still warm gooey chocolaty goodness.  Chocolate chip cookies are one of the fond memories of my childhood, and I would expect the childhood of many other people out there. Perhaps this is why they are one of the most universally loved desserts of all time.

This recipe is one of the ones that my mother used growing up, with a few changes to make it vegan, and a little extra salt. The secret to super chocolate chip cookies is to have a little extra salt in them. Salt gives a slight contrast to the sweetness, and enhances the flavor of the chocolate. This is a great recipe because not only are the cookies awesome, but it is easy to make, and takes only a couple of minutes to prepare the cookie dough.


What you need for this recipe:

  • 1 cup Vegan Margarine
  • 1 cup Granulated Sugar
  • ½ cup Brown Sugar
  • 2 cups Flour
  • 1 tsp Baking Soda
  • 1½ tsp Salt
  • ¼ cup Almond Milk
  • 2 cups Chocolate Chips


Cream together the margarine and sugars.

In a separate bowl combine the flour, baking soda, and salt.

Blend the dry ingredients into the creamed mixture and add the ¼ cup almond milk.

Stir the chocolate chips in and there you go super chocolate chip cookie dough ready to go. I told you this was an easy recipe.

At this point you can eat the cookie dough raw, and since it is vegan there is no need to worry, or you can begin spooning onto cookie sheet. Letting it chill in the fridge for 20-30 minutes makes it bit easier to work with, and in my opinion taste better if the dough is not going to make it to the oven.

Spoon out slightly smaller than golf ball sized lumps for each cookie and then flatten them out and smooth the edges a bit if necessary.

Bake the cookies for 8-9 minutes at 350°, until the edges to begin browning but the middle to still be slightly under cooked as they will continue to cook for a couple of minutes after being removed from the oven.

Let them cool on the baking sheet for 2 or 3 minutes until they firm up enough, then remove to a cooling rack.

Vegan Chocolate Chip Cookies

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Ultimate Vegan Chocolate Chip Cookies
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  1. Love the recipe, but what are the plates you’re serving them on? I come from a long line of china/ceramic/pyrex/porcelain lovers 🙂

    • Fist of all thanks for the love! The plate is by Tulip Time by Johnson Bros, hand engraved in England. Shante is really into delft ware and this has the same look, so that is how we ended up with it.

  2. Yummy! They spread and were very thin requiring careful handling. I also found I needed to bake them about 12 minutes or even a bit more to brown the edges. I packed them carefully in layers with wax paper between and slipped the container into the freezer until we put them out for company tomorrow! So happy not to need any egg substitute. We just moved into a place with a pretty well equipped kitchen, but no cooling racks or sifter, and I need to build my pantry from scratch!

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