vegan chocolate chip cookies
Sweet tooth? I don’t usually have one, but sometimes I find myself in week long stretches of wanting, needing sugar. Usually one cookie will pull me into this kick. When I do eat sweets, I only want chocolate, chocolate, more chocolate, or chocolate chip cookies. Luckily, I have the perfect chocolate chip cookie recipe to fit my craving. These cookies are the best. The absolute best. They are not healthy, by any means, but sometimes you just have to enjoy life, and have a (vegan) cookie (or five). This recipe is absolutely perfect for vegans, people with egg, or dairy allergies. I promise, they are so soft, moist, and delicious that the word “vegan” in front of them won’t even phase you. Make them this weekend. You won’t regret it.

1 cup vegan butter (I use Earth Balance. You can find it in tub or stick form, at most grocers)
3/4 cup sugar
3/4 cup brown sugar
2 – 21/4 cups flour
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 – 2 teaspoon ener-G egg replacer, combined with 2 1/2 tablespoons water (or your other favorite egg replace. Follow instructions to make 1 to 2 eggs.
1 bag vegan chocolate chips (You can find whole foods brand, clearly labeled, vegan chocolate chips. You can also find them at most health food stores. And there are a few standard brands in regular grocery stores that are “accidentally vegan” ghirardelli, dark chocolate chips might be. Check the labeling on the back, but some (not all) dark chocolate chips are vegan.

Preheat oven to 375
Mix together: flour, salt, and baking soda. Set aside.
In another bowl, mix: sugar, brown sugar, butter, “egg”, and vanilla.
Get your strong arm out… it’s going to be a workout..
Slowly begin adding your flour mixture to the sugar/butter mixture. Blending, blending, blending. The less you add at a time, the easier it will be. Continue adding flour mixture until it’s all mixed in.
Add chocolate chips. Add as many or as little as you’d like. I usually end up using 3/4’s of a bag.
Roll batches of dough in your hand to create small, 1 1/2 inch balls. Just smaller than golf balls. Place on un-greased cookie sheet, about two inches apart.
Place tray on middle rack for approximately 7 minutes. Timing will vary depending on the size of your cookies. But it will take an average of 7 to 9 minutes, if the oven is preheated properly.
Remove tray, let cookies cool, and pop into your mouth.

vegan chocolate chip cookies
vegan chocolate chip cookies
vegan chocolate chip cookies
vegan chocolate chip cookies
vegan chocolate chip cookies

enjoy 😉

notes and tips: 
This makes a lot of cookies. More cookies than one mama and one baby should ever eat in a week. The best thing you can do (besides give some to friends and family, is to freeze them. Hide them from yourself, in the back of the freezer, and when you need a sweet treat, put one in the microwave, and enjoy.
Don’t have or want to use an egg replacer powder? Other egg substitutes are:
-one banana
-1/2 banana with an extra 1/4 teaspoon of baking powder
-1/4 cup apple sauce
-1 tablespoon ground flax, simmered with 3 tablespoons of water
I prefer to use egg replacer powder 100% of the time. I find it works best and doesn’t add an apple, banana, or grainy taste to my cookies. But it’s up to you 🙂


OH! PS!!

I’m slowly updating all the half-ass recipes I posted a year and a half ago. Now, I have proper measurements for things, instead of “a handful” —- how big are your hands? Mine are tiny, well I think they are anyway? Check out the new and improved mac and “cheese”, the extra yummy lentil fritters, or  the extra healthy and yummy chocolate cashew protein shake (goes great with cookies!), if you like. They are all  delicioso! ay ay ay!


Have a wonderful and delicious weekend, everyone!


  1. these look great! i love that they stay round little scoops of deliciousness. i just started following ur blog and i think it is great!! i read your "About"- i don't think you're just a good cook, you're a great writer too! funny & witty.

  2. I'm probably breaking some kind of comment etiquette, commenting on a six month old post about something that has nothing to do with the post… I don't even know if you'll see/respond to this… But, I'm just wondering if you've had any experience with freezing Earth Balance? I happened upon a huge sale today where EB was 50% off and like the crazy food hoarder I am, I bought a lot of it (read:all of it). What do you think? Freezable?

    • I have no idea to either question. I feel like it last a long time…. doesn't it? I never really look at the expiation, but i think (i could totally be wrong) that its one of those things that last for a long, especially if you don't open it. If anything, bake a ton of cookies and freeze those… or freeze butter anyway, might be worth a shot!

  3. Had a rough morning, figured these cookies could turn the day around. Drea…..these are so dangerously delicious. I have to give away like 3/4 of them or I will blow up!

  4. these are currently in my oven and if the finished product tastes half as good as the dough, I'm sold! After 16 years of trying out different cookie recipes, I hope I can say I'm done!!!!

  5. Yay! Totally gonna try these. My sweet tooth is like whoa now. and I hate cookies that get all flat…these look just perfect.

  6. I have an amazing vegan sugar cookie recipe I should share with you. I am not vegan, but have many friends who are, so vegan cookies recipes are often floating around my bookmarked pages on the interwebs or jotted down in notepads. I will add this one to my collection. (I have a soy intolerance so often I can't eat the vegan cookies I make, but I usually sample ONE and suffer the consequences, just to make sure they are delicious.

    Sugar cookie recipe can be found here:

  7. They flatten out while baking, they aren't sphere like out of the oven, but of you'd prefer them more cracker like, just make them larger and the weight will flatten them out a bit more.
    I'll check out her blog. I'm happy to find more vegan bloggers. thanks!

  8. The recipe looks delicious. I have an awesome one posted by a vegan craft blogger a while ago that are "perfect" and "heavenly" in my opinion…Seems very similar to yours, actually…at least, ingredient-wise.

    Am I a freak for needing a cookie to look like a cookie and not like a golf ball? Probably! 🙂 Gonna try your recipe but prob will be smooshing them down with the bottom of a glass, cause I'm ocd like that!
    Thank you for sharing the recipe with us!

  9. oh they are so cute!! i love how they stay puffed up and don't spread like non-vegan cookies. i'm going to have to try this out 🙂

    • The larger you make them, the more they flatten. I prefer them with a little bit of softness in the middle instead of crunchy and cracker like 🙂 both puffy and fly, they these taste the same tho 😉

  10. These cookies look to die for. And they're bite sized?! Yeah, this would be dangerous for me as I don't know how to just eat one. 😉

    • I usually make them much larger… Small or big, they are way too good and impossible to stop eatin. 😉

  11. I was buying chocolate chips yesterday and noticed that the Ghiradelli ones said "may contain milk" instead of the normal "processed in a facility that also processes milk products" thing. I wondered if that meant it was probably LIKELY that some of the chips had milk in them. My husband would call this "being a crazy person" and splitting hairs and maybe it is. I ended up buying another brand of semisweet chocolate chips because they had a less severe warning on them (and were the same price), but I am curious to hear what your thoughts on the matter are. 🙂

    • I call this "slightly crazy person". Like you, I'm more likely to buy something that says "processed in a facility" rather than "may contain"… Even though, in actuality, I'm pretty sure both mean the same thing. I say do whatever makes you feel less crazy (aka go to whole foods and buy the clearly labeled vegan bag) 😉

    • I stopped buying the Ghiradelli brand chocolate chips because they changed their label from 'processed in a facility that also processes…' to 'may contain…' That suggests to me that there's a higher likelihood than the standard allergen warning.

  12. Thanks for the great cookie recipe. Ive tried a few different ones in the past that didn't come out that great and I am extremely excited to try this out with the family! Thank you! Thank you!