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Vegan Chocolate Chip Cookies Recipe
Vegan Chocolate Chip Cookies Recipe photo by Taste of Home

Vegan Chocolate Chip Cookies Recipe

Publisher Photo
A busy competitive figure skater came up with this high-energy recipe herself. The cookies are loaded with nuts, chips and fabulous flavor. Coaches at her skating rink are always snitching two or three when she brings them in! —Cassandraa Brzycki, Wauwatosa, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:42 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 42 servings

Ingredients

  • 1-1/4 cups packed dark brown sugar
  • 1/2 cup canola oil
  • 6 tablespoons vanilla soy milk
  • 1/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup dairy-free semisweet chocolate chips
  • 1/2 cup finely chopped walnuts

Nutritional Facts

1 cookie equals 111 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 76 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour.
  2. Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.
Originally published as Vegan Chocolate Chip Cookies in Healthy Cooking June/July 2011, p61

Nutritional Facts

1 cookie equals 111 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 76 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Vegan Chocolate Chip Cookies

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 20, 2014

This is a delicious recipe, Cassandraa. I work for Starbucks and we enjoyed them as a pairing in a coffee tasting with Verona coffee. I baked up twelve and scooped the rest of the dough onto parchment and froze them. They baked up as delicious after being frozen as they did fresh. I plan to use coarsley ground walnut pieces to add more crunch next time I make them.

MY REVIEW
Reviewed Jul. 9, 2013

This is my first vegan dessert recipe. Good to know chocolate is not lost to me forever. Even though I had to reduce sugar and oil, used whole grain flour - my family like them - soft with a lot of flavor!

MY REVIEW
Reviewed Apr. 25, 2013

My first attempt at vegan cookie baking, perfection! I tweaked a bit to make it my own, will definitely be making this one again!

MY REVIEW
Reviewed Dec. 24, 2012

Delicious! Made for a friend and they turned out great. I like how they are so chewy.

MY REVIEW
Reviewed Oct. 19, 2012

Great recipe! This is definitely a keeper. They were chewy on the inside, and perfectly crisp on the outside. I made one substitution: Earth Balance instead of canola oil. Thanks Cassandraa!

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