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Nutrition Facts
Serving Size 1 (29g) Recipe makes 36 servings
Calories 139
Calories from Fat 65		(46%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 159mg		6%
Potassium 46mg		1%
Total Carbohydrate 18.5g		6%
	Dietary Fiber 0.7g	2%
	Sugars 11.1g
Protein 1.3g		2%
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Vegan Chocolate Chip Cookies

Recipe #258421 | 30 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: PrudenceWichett
Oct 11, 2007

I got this recipe from Isa Chandra Moskowitz's fabulous vegan cookbook, "Vegan with a Vengeance". Excellent results!

SERVES 36 (change servings and units)

Ingredients

1 cup margarine, at room temp
1 1/4 cups sugar
1 tablespoon molasses
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (or vegan carob chips)

Directions

1
Preheat the oven to 350 degrees F.
2
Cream the margarine and sugar with a hand mixer until fluffy. Add the molasses and vanilla and incorporate. Add the dry ingredients to this mixture and mix until a dough forms. Fold the chocolate chips into the dough.
3
Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks, cool and enjoy!

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Featured Reviews for This Recipe

From: Momma Cypress

On Sep 23, 2009

These cookies are amazing! Perfect texture and you could not tell the difference between dairy and vegan if you use this recipe and they rise perfectly (I rolled mine into balls). Don't let the dough fool you, just roll it up with your hands and they will hold together well after cooking and are chewy, not crumbly or flaky. If you follow directions they will not end up crumbly after cooking (but the dough will be crumbly before cooking which is why you should roll it with your hands and not with a spoon). I will never make dairy cookies again after making this!

0 people found this review helpful

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From: Chrige Von Kadhus

On Feb 17, 2009

These cookies are DELICIOUS!!!! I split the dough and made one part with chocolate and the other with mint chocolate. instead of chips, i used a normal swiss chocolate "bar" and just cut it up in lots of rough pieces. The dough was kind of crumbly but I stayed faithful and kneaded then rolled it into a long tube - just like the prefab. With no doughboy in sight, I sliced the cookies and then squished them flat before placing on the cookie sheet. I'm not a big fan of cookie "balls" and so prefer more flat and dunkable. Be careful with the temp and oven as it baked perfectly fine in the fan oven but burned in the toaster oven. I think it would be nice with walnuts too. thanks prudence and isa, my life just got a little sweeter!

1 person found this review helpful

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From: merangelmagick

On Jul 11, 2008

These were truly awesome. They came out perfectly shaped and gently browned. One caveat: I used Earth Balance vegan margarine, which does not come unsalted and I found the cookies just a tad too salty. I would reduce the salt by 1/4 to 1/2 a tsp next time. Otherwise, Magnifico!!!

2 people found this review helpful

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From: Roise

On Jun 24, 2008

I made this to fullfill a cookie dough craving, and then baked the rest until chewey, it made a ton of cookies and my non-vegan family and friends finished them within a few hours. Some even claimed that they were the best cookies ever

2 people found this review helpful

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