8 Reviews of Vegan Chocolate Chip Cookies

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

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!!!

From: Chef #923389

On Aug 14, 2008

These are the best cookies I've ever had/made. They always come out super soft and chewy (my favorite~). I usually alter the recipe a little bit though.. I use brown sugar instead of molasses and then I add a few splashes of soy milk so that the dough isn't crumbly. :D

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!

From: Chef #830127

On May 1, 2008

These are a bit crumbly for my taste (then again, I'm a cookie snob), but the flavor is wonderful! Don't try to make them with oil. Make sure you're using a solid fat!

From: 1008265

On Nov 8, 2008

Yum! I have tried a lot of eggless chocolate chip cookie recipes, and these are one of the best. I made a couple of changes. First, I added about 1/4 tsp xanthum gum, because I think it does wonders for eggless baking. Second, the dough was very crumbly, so I added 2 TBSP yogurt, which obviously made them non-vegan, but I'm sure soy yogurt would well if you experience the same problem. I also subbed some whole wheat pastry flour, which may have caused the crumbly dough.

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!

From: Chef #1137540

On Jan 20, 2009