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

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4.5 19 16
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As a competitive figure skater, I need high-energy snacks to keep me going. These cookies are loaded with nuts, chips and fabulous flavor. Coaches at my skating rink are always snitching two or three when I bring them in! —Cassandra 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


  • 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: 111 calories, 5g fat (1g saturated fat), 0 cholesterol, 76mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.


  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

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rllewis7 User ID: 7124309 242093
Reviewed Jan. 19, 2016

"This is a really great recipe! The cookies definitely have a soft and chewy texture, but for me that's a good thing. They were moist, didn't crumble, and were not at all greasy. Very good!"

RoTralee User ID: 8650514 238824
Reviewed Dec. 6, 2015

"These are great when room temp, not so much fresh out of the oven. I sub whole wheat flour, coconut oil, and add a few tablespoons of flax seed. Today I didn't have any non-dairy milk, so I substituted my hazelnut soy creamer and they turned out to be my best batch yet. These are not greasy, crumbly, or overly chewy! Love this recipe, thank you!"

gonzalk3 User ID: 8585045 235557
Reviewed Oct. 24, 2015

"My family loves these. I've made them several times and they always turn out great. We prefer these to the Nestle recipe any day. Soft and chewy, and they're easy to make. Thanks for the recipe."

sav715 User ID: 8413822 227847
Reviewed Jun. 12, 2015

"absolutely horrible. don't know who made this recipe but my cookie dough was crumbly and had a hard time sticking. and also, THE COOKIES DON'T EXPAND LIKE NORMAL COOKIES. So thanks to this recipe I was left with cookie balls that crumbled the second you attempted to pick them up. Also way too soft/chewy. I've had tons of vegan baked goods and this was the worst. whoever wrote this recipe must've been blind when they did it."

Saralove417 User ID: 8412233 227799
Reviewed Jun. 12, 2015

"These came out fantastic! Great recipe. They were the perfect combo of chewy meets crunchy. Nice consistency. I've been looking for a reliable vegan choc chip cookies recipe. Will bookmark this one!"

Vimtuous User ID: 8202922 218753
Reviewed Jan. 24, 2015

"These aren't the worse cookies that I've ever had but I definitely won't be making them again. They were too chewy for my taste, even when I cooked them a little longer and got them a little crispy. The center texture of the cookie wasn't something that I found appealing. The applesauce gave them an interesting floral taste.

My boyfriend complained that they had a kind of skin on them that was weird to bite into. I could kind of tell what he was talking about but that didn't bother me as much.
They are also insanely greasy. Just touching them left my fingers shiny. They're sticking together pretty good to and I'm a little worried that they're not going to keep well because of how moist they are."

Orbs User ID: 7287623 180960
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."

jobrad525 User ID: 1377834 124515
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!"

VeganGypsy User ID: 7240153 124514
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!"

rrahimdel User ID: 4827995 118587
Reviewed Dec. 24, 2012

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

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