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Chocolate Chip Cookies

What you need: 

1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/4 cup & 2 tablespoons sugar
1/4 cup & 2 tablespoons brown sugar
1/2 teaspoon vanilla
1 banana, mashed
2 teaspoons baking powder
1 cup vegan chocolate chips or carob chips

What you do: 

Source of recipe: This is my veganized version of Tollhouse cookies.
Preheat oven to 375 degrees Fahrenheit.
Mix together flour, soda and salt and set aside. In large bowl cream together oil, sugar, brown sugar and vanilla. Mix in mashed banana and baking powder. Add flour mixture, and stir well. Add chips. Drop by rounded tablespoons onto cookie sheet*.
Bake 9-11 minutes.
*Use banana and baking powder or other equivalent to 1 Egg (banana and baking powder is what I use... it works really well, actually).
*The original recipe said to use an ungreased cookie sheet, but I like my cooking spray too much. So I always spray everything before baking in it... I don't think it really makes a difference.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I am lazy and didnt want to have to shape cookies so I stuck the batter in a 9x9 pan and baked for about 15 mins. They were pretty cakey/ spongy/ almost crumbly- not the way i like them but then again, this IS a cookie recipe. I also added alot of cocoa powder (ALOT- maybe that's why they werent gooey?).  I used 1/4 Cup oil and 1/4 Cup soymilk- but I ended up needing more soymilk to make the batter "wet".  They were alright. I'll probably make them again and mess with the recipe a little bit... or maybe follow it exactly and it'll turn out much better :)


These are certainly different from the "Happy Vegan Choc Chip Cookie" that I always make from this site, but I had a banana I needed to use before it disappeared into brown goo.

I wouldn't use quite so much sugar next time and I would only bake them for about 7 minutes! My first batch was nearly burned!

Otherwise, this dough was AMAZING! I couldn't stop eating it. It really reminds me of the Tollhouse cookies my mom used to make all the time when I was a kid.


fluffy and spongy, stayed soft for their entire two and half-week existence...I added about 2 Tbs. of cocoa powder to the mix because I'm a chocolate fiend, and I only had about 1/3 cup of carob chips, and that was plenty to satisfy me!  good stuff.


These cookies are perfect!
I've been trying different choc-chip cookies all week and these were the winners!
They were gone too fast, I didn't have time to take a picture!


These were great! Crisp brown edges. Sweet and moist inside. Bananay taste. Not skimpy on the chocolate chips either.


I modified this some to suit what I had on hand, and it made great banana cookies!  I'll post that recipe myself thou.  =)

Making them this time, I used Ener-G egg replacer but followed the rest of the recipe, and the batter was a little dry to work with, which of course made the cookies dry.  Still good thou!  I think if you're going to use an egg replacer, you need to add about a 1/4 cup "milk" product of choice or however much necessary to give it a doughy consistancy.  I might crumble this batch up into some "milk", one at a time of course, and eat it like a desert cup or something.  I also I had to adjust the time for the my oven, but that's probably normal.



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