Chewy Vegan Chocolate Chocolate Chip Cookies Recipe - Food.com (2024)

80

photo by Izy Hossack

1. can you use almond milk instead of soy milk?

   Esther D.

2. To add the cherries should I use fresh or dried? And what is your tip for preventing them to spread out a lot?

   Amanda K.

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3. My dough is really dry - is it supposed to be? I followed the recipe exactly except I used coconut oil and grapeseed oil in place of canola.

   Erin C.

Reviews

1. I made these after reading several of the reviews. I wanted to add 1/2 chocolate chips and 1/2 nuts, so I followed a suggestion of only using 1 1/2 cups sugar, which was fine. Some people said the cookies spread a lot, so I did not use my electric mixer for adding the dry ingredients. From past experience with chocolate chip cookies, using the electric mixer results in a large flat cookie. I baked mine on silicone baking sheets and they were fine...didn't spread and came off easily. The one batch I made on stoneware (which I had oiled well) did spread more than the others but came off easily. Good cookies; I will make again! (Oh, i used almond milk instead of soy since that's what I had.)

   TopfUziel

2. Really good! My modifications: Replaced all oil with 3/4 cup prune purée. On other occasions I've used apple-blueberry sauce, and other times a combo of prune/apple/blueberry. I think the best is the combo; I enjoy the subtle fruity undertones. I also used half white, half whole wheat flour, and cut the sugar to 3/4 cup brown sugar + 3/4 cup white sugar. Vegan disclaimer: I used 2 eggs instead of the flax/soymilk.

   Martha E.

3. I also made a number of changes. I happened to have made chickpeas, so instead of the flax seed and soy milk, I subbed 1/2 cup chickpea liquid. I used half brown sugar for a total sugar 1 1/2 cups. Oil I cut to 1/2 cup. I had 1/2 cup cocoa and added 1 Tbls instant coffee-cause I always do that I divided the dough for half with walnuts and half chocolate chips. THIS is now my favorite recipe! They didn't spread, and baked in 12 min. perfectly. I guess because I lowered the oil? They weren't oily at all, and the chips and nuts stirred in easily. I did use parchment paper.

   greenz

4. Yummy and easy. I did decrease the sugar to 1-1/4 cup. Which was still sweet with the added choc. chips. I also used 1/4 apples sauce, 1/4 coconut oil, 1/4 canola oil. Very rich still with the lighten up changes.

   See Also

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   mistykody

5. These came out wonderfully! The texture was perfect- a chewy on the outside, but still soft in the middle. I didn't have any issues with them sticking to the pan, and mine didn't spread out like some of the reviews said. They are a little on the sweet side for me, but that's it!

   fuzzisocks2203

see 70 more reviews

Tweaks

1. 1/2 cup aquafaba for the flax/soymilk 3/4 cup brown sugar and 3/4 cup white sugar 1/2 cup cocoa with 1 Tbls instant coffee

   greenz

2. Replaced canola with grape seed oil Added vegan marshmallows and chopped walnuts

   Megan S.

3. These were awesome cookies! I used apple sauce instead of oil though and raw sugar. I did one batch with wheat flour and one with all purpose flour and both turned out excellent! they were perfect after ten minutes and very brownie like! i also added walnuts to half of each batch because that's what I like. I will be making these again.

   rainnbeau

4. Rich, soft, chewy, and delicious!<br/><br/>Based on the reviews, I used melted Smart Balance instead of all oil for a buttery taste, with only a few tbsp of the actual oil mixed in. Other than that, no further substitutions were made. However, this recipe called for way too much sugar! I'm cutting the amount in half for the next round. (2 cups? yikes!)<br/><br/>I made myself some plain ones, and added white chocolate chips for my boyfriend's batch (who isn't vegan). They came out fantastic! No nutty/oily scented cookies here!

   dkitten

5. I'm not even vegan and I loved this recipe! My vegan friends were amazed and so excited that I made them cookies and my non-vegan friends couldn't believe that these were vegan. They were very chewy and tasty... somewhere between brownie and cookie. I have to say, I'm not used to using an oil in a cookie so I was concerned with how the chips weren't sticking in the dough and how wet they looked even after cooking but they were great. <br/><br/>Also I noticed that the flax aroma and flavor mellowed after a day or two so if it's not something you're fond of, just give it some time and don't give up on the cookies too soon! <br/><br/>I noticed a nutty taste from the flax for the first day but it went away pretty quickly and if it bothers you, you could easily cover it up with some walnuts or almonds in the batter. <br/><br/>I replaced canola oil with safflower oil (because it was what I had) and didn't really crush the flax seeds and instead let them sit in the soymilk longer (because I don't have a food processor or mortar/pestle). I used unsweetened vanilla soymilk. Even with substitutions they turned out great!

   HocoRuco

see 9 more tweaks

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