You are here

Member since June 2006

Chocolate Chip Cookies-Like They Should Be

What you need: 

3/4 cup raw sugar
3/4 cup brown sugar
1 cup vegan margarine
1 teaspoon vanilla
1/4-1/3 cup applesauce (enough to equal 1 egg)
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounce) bag vegan semi-sweet chocolate chips

What you do: 

1. Heat oven to 370 degrees Fahrenheit. Beat sugars, margarine, vanilla, and applesauce together in a large bowl.
3. Stir in flour, baking soda, and salt. (Dough will be somewhat stiff). Stir in chocolate chips.
3. Drop by rounded teaspoonfuls onto a cookie sheet. Bake for 10-15 minutes, or until light brown. Cool.
This is a recipe that my mom has been making my entire life, and I was so so so excited that they turned out so well after substituting a few things.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


These are my new favorite cookie! I make them all the time. :)>>> I changed it slightly, using half a cup of vegetable shortening and half a cup of margarine, instead of a full cup of margarine. I also skip the last 1/4 cup of flour, and use 1/3 cup of applesauce.

Also, I like my cookies soft and chewy, so you really need to watch them while they're in the oven. When they get puffy and slightly crispy on the surface (about 13 minutes, maybe a little more depending on the oven) then you take them out. Let them cool and harden on the sheet instead of immediately moving them to a cooling rack, or else they will lose their form. The puffiness will settle and turn into soft, chewy goodness. Thanks for the recipe!


OH. MY. GOSH. So freaking delicious.  :D :)>>>


These are probably the best chocolate chip cookies I've made.. and i make a lot of cookies. :) I used 1/2 cup whole wheat pastry flour, 1 3/4 cup wheat flour, and only 1/2 cup each of the sugars. I also decreased the salt to about 3/4 tsp. I burnt the first batch after 8 minutes, and ended up cooking them for about 5. I left the bowl of dough on top of the warm oven, which caused some of the excess chips to melt and swirl into the dough. Tasty and pretty.


Super delicious. I substituted vegetable oil for the margarine, added more vanilla and some cinnamon, nutmeg, and peanut butter. They are super thin, so keep an eye on them- they'll cook fast!!


I made these again and added COCONUT! Om nom nom. I put chocolate sprinkles on them, too. :D


I made these tonight, and I like them, a lot. My partner and I just devoured like a dozen between us!


Well.. After reading all the good reviews i was expecting these to be perfect, but got disappointed.. I followed the recipe and found that the cookies were way too oily, sugar hadn't melted and worst of all, there was too much of baking soda that dominated the taste... Good I didn't use up a lot choc-chips, would be such a waste.. Will
make a lot of alterations if ever making them again.  :(


Excellent! Very rich! I'm new to vegan baking but not cooking.

I used Sugar in the Raw Turbinado sugar, unsweetened Walmart brand applesauce, packed Trader Joe's organic brown sugar, earth balance original (wanted to do the soy-free but Walmart was out), and Trader Joe's semi-chocolate chips. I cooked them on parchment paper and moved the parchment paper and cookies to a cooling rack after taking from the oven.

The usual non-vegan cookie recipe I usually use is Toll house. I usually sub out butter with butter-flavored crisco for a soft cookie. When I would use butter, it would spread and be crispier. So that's where I come from.

I followed exactly as written and took them out at 10 minutes. I like a soft cookie. They hardened up with cooling. The color is darker than the usual non-vegan version but that's probably because the raw sugar is dark. And there's a gritty sugary texture because of the turbinado. Also, it's crispier on the edges. I'm guessing the crispier on the edges because of Earth Balance. I'd like to try with a finer vegan white sugar but it seems turbinado is good for holding moisture. I've had vegan cookies that crumble like a fiend so would rather not have crumble cookie syndrome and switching might do that.

I've got them in the fridge now so will be very curious how well they do with storage.

Served with almond milk. Only non-dairy milk that I've found I can drink straight.


perfect title, excellent recipe

I also followed meat-free-mel's suggestions

1) 3/4 cup of margarine instead of a cup
2) 2/3 cup of apple sauce instead of 1/3
3) and I added 2 heaping tablespoons of peanut butter.

And used all brown sugar, carob chips, and ww pastry flour.  Yum yum yum.  Carob chips that hit the pan tend to burn (in case you're new to then)

Thank you!


Great recipe! It turned out better when I substituted 1/2 of the margarine for shortening.



Log in or register to post comments