Chewy Vegan Chocolate Chocolate Chip Cookies

From: aventurera2000

On Nov 17, 2009

The only reason I give it 4 stars is because of the high amount of sugar and fat. I cut the sugar by HALF and used turbinado instead of white, and cut the fat by 1/3 and substituted 1/4 c unsweetened applesauce instead. I also used whole wheat pastry flour instead of white. Since I didn't want a chocolate cookie, I omitted the cocoa and substituted a half cup of regular flour. I did bake them for about 12 minutes, and they still didn't brown, but the texture is nice and chewy. Must be the flax. I will definitely make them again with the same substitutions mentioned here.

From: Qmeg

On Nov 8, 2009

Easily one of the best cookies i've ever eaten. We're eggless, but not milkless, so i used regular cow milk in place of the soy. Delicious!

From: ladypit

On Dec 19, 2004

This is sort of a tough recipe for me to rate. I made a few minor changes. I used demarra (non refined sugar), whole wheat pastry flour, and 3/4 of a cup of white chocolate chips plus 3/4 of a cup of semi-sweet. My chips were not vegan so the recipe in the end was not vegan but that was ok with me. The taste on these cookies is tremendous. Please heed the warnings and only cook them 10 minutes. They are soft and brownie like with yummy bits of chocolate. You cannot taste the flax at all and the friends I gave some to (very much "We eat lots and lots of McDonalds" people) could not tell they had soy milk or whole wheat flour. Of course one of the joys of using cocoa powder is that you can hide the brown of whole wheat flour! So I think this would be a wonderful recipe for trying to sneak some nutrition in while still enjoying your chocolate. These are one of the tastiest cookies I have made this year and for that they earn a 5 or more stars. Now, for the making them part. Because, frankly, these are difficult to make. Throw everything you know about making "regular" chocolate chip cookies out of the window. When you make this batter (I crused the flax in my food processor. It took about 5 minutes.) it will be extremely oily. Please resist the urge to add more flour because this batter, although it looks like it won't, works perfectly as it is. The chips never really incorporate into the batter (because of all the oil maybe?). I'm not sure if vegan chips would incorporate more easily but the ones I used did not at all. So each time I went to roll a cookie I had a sort of greasy mass of chocolate dough that I was trying, with difficulty, to get chips to stick to. It was difficult and time consuming and each time I made a pan I had to wash my hands really well. So for preparation (especially compared to more traditional chocolate chip cookie recipes) I would give this recipe a 3. That said, I would make these again and the cookies themselves are really wonderful, so I decided to go with a 5. Thanks for a wonderfully tasty and healthy recipe, Roosie.

From: skirtgirl

On Feb 11, 2006

Excellent cookie! A friend at work introduced me to them. When I made them myself, I used 1/2 the sugar and 1 cup of Chocolate chips. I put the choc chips through my food processor to chop them up finer. This worked great and they stuck to the dough. I also used a high quality cocoa (Valrhona) which made them even better.