Chewy Vegan Chocolate Chocolate Chip Cookies

From: Chef #1480976

On Dec 12, 2009

I've been trying to make them for at least 4 times, but they never turned out right. The first 3 times, I didn't get the flax eggs right. Make sure the flax eggs are gel-like. I couldn't get them to the right consistency, but after mixing the milk and flax meal together and cook it a bit, they become very gel-like. Also 2 cups of sugar just seems way too sweet for me. Not sure why it doesn't work for me, maybe it's because I cut down on the amount of sugar and oil or I used whole wheat pastry and almond milk. The cookies just came out way too hard and the chips won't combine with the dough. But the flavor is really good. Just like how normal cookies taste like.

From: Chef #1437151

On Dec 6, 2009

These taste just as good as regular cookies! They spread out quite a bit so I don't see a need to flatten the dough. However they stick to the pan like nobody's business. So a quick spray of PAM isn't going to cut it. I'm going to invest in a silicone baking sheet or butcher paper before cooking these again. On the bright side, they taste AMAZING and I think are better than the highly rated vegan brownies on this site. Nom nom.

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.