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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: 


Is this cookie greasy/oily when it comes out of the oven?  One cup of oil is a lot of oil!  For those of you who claim the cookie comes out crisp, if you take them out sooner they may become less crispy since cookies harden as they cool.  I could be wrong but thats the technique I use when I make cookies


Hands down the best Vegan cookie i've ever made.
orgasm in your mouth ;D


*dies of happiness from the amazing taste of these cookies*

These cookies ... are ... amazing ... !!!

My chocololic non-vegan best friend said they were the best chocolate chip cookies she had ever tasted. Everybody loved them and everybody wanted the recipe. I don't even like chocolate and I thought these things tasted great!! Haha, I'm definitely making this recipe for every party I have or go to for the rest of my natural-lived existence.  :)


These were great!  I am not a huge chocolate fan, so I omitted the chips, but they were nice and fluffy and mmmmm yum.


these were great!  I followed the recipe "as is", but only made a dozen to test the recipe. They came out fantastic:  crunchy on the outside chewy and chocolatey on the inside!


Wow, these are fantastic cookies!  I followed the suggestions of others: I used 2/3 cup of applesauce and reduced the margarine.  Actually, I had less than 1/2 c of margarine so I made up the rest (for a total of 3/4 cup) in veg oil.  I added 1 tsp of almond extract, and instead of all of those choco chips I used 100 grams of chips and a handful or two of flaked coconut.  They came out soft in the the middle and crispy on the outside.  They are heavenly! 

As for the question about whether these are better than Happy Vegan Cookies....well, I've been using that recipe as my standard chocochip cookie recipe for months, and I still love it, but this one makes a different kind of cookie.  Happy Vegan cookies are best for when you're short on time and ingredients because they're super quick, easy, and so so tasty.  This recipe yields a slightly more complicated and sophisticated cookie.  So, really, I think it depends on what you're looking for in a cookie.  :)


these cookies are absolutely perfect! i don't tweak the recipe whatsoever. i made them for a big group of people and many people asked for the recipe! these are definitely a million times better than the happy vegan chocolate chip cookies, for sure. go with this recipe!


I just made these and I thought they were delicious, one of the best chocolate chip cookie recipes on the site - in flavor. I followed the recipe exactly and they came out mushy and wouldn't hold shape. I even baked them longer to try to get them to harden. I'm not sure what I could have done wrong.

Those cookies look delicious. I hate to compare, but has anyone who has made these also made the Happy Vegan chocolate chip cookies, and if so, which do you prefer? I really like the Happy Vegan ones and have been disappointed by other recipes, so I was just curious.

In my opinion, this recipe tops the Happy Vegan ones in flavor, but in appearance and ability to hold shape (and look like a cookie instead of brownie or cake), the Happy Vegan ones trump.

They are both great cookies in their own way.  ;D


These are so good. I have made tham twice and they have turned out great. I made some and froze the rest in individual blobs and cooked them when we wanted some and they were great. Nice and soft. Perfect!!!


Not to toot my own horn, but I totally owned this. I made the cookies 4 days ago and they are STILL soft, like fresh from a bakery. I halved the recipe, as I only had half a bag of chips. The changes I made: I used a commercial egg replacer, equivalent to about 1 (not half), plus a spponful of cinnamon applesauce. I also thought the dough looked a bit dry and stiff, so I added a splash each of chocolate almond milk and water. Doing those thing made the cookies actually expand, but I put them in the oven already in flat cookie shapes. When they were done, I realized they had "grown"! But they were still amazing. If anyone has problems with lack of expanding/too crispy/dry, I suggest doubling the egg replacer (I used Ener-G), and adding some liquid, probably 1 cup milk and/or water for the full recipe. Can't wait to share these with naysayers!



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