Vegan Chocolate Chip Cookies

From: FemmeFerosch

On Mar 8, 2009

Yum! I had to add some water to get the dough to the right consistancy, but over all a good cookie!

From: The Real Cake Baker

On Feb 16, 2009

I sell these at my local farmers market. My customers just love these. I do use the egg replacement Vegan Egg Replacer / Substitute for the eggs. I do not put the chocolate chips in until I take them out of the frig. I also only keep them in the frig. for about 30 minutes. They come out so soft and very very good.

From: Ariix

On Jan 9, 2005

Well I'm not sure how many stars to give this, four or five, since the recipe as written didn't work out for me but with modifications it was excellent! When I tried it as written the dough was too dry to be called dough, but after adding 1 Tbs water it worked great. The cookies this way are excellent though a little oily on the bottom so I think the margarine could be reduced by a Tbs or two or three if you care about reducing fat... Oh yeah and I didn't chill the dough for an hour, only about 20 minutes and it worked fine. When I ran out of margarine, I made them using olive oil (about 1/4c plus 2 Tbs, and then adding 2 Tbs water instead of just one, and no need to chill) and it worked great, in fact I've been making them that way ever since! Thanks for this recipe Smileyfroggy, it really helped me get through my exam studying period in December, lol!!

From: Chef #842523

On Jul 22, 2008

Excellent! Very easy to make. I actually used oil instead of margarine (did not have any at home), and came out great! Plus I did not have to wait for the cookie dough to cool down before baking. Also, not sure if it is just my oven or using stone cookie sheet (instead of metal), but it took 13 min to bake. Taste just like regular chocolate chip!