10 Reviews of Vegan Chocolate Chip Cookies

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: aspiringteacher

On Nov 26, 2007

perfect! chewy, chocolatey, simply wonderful! I also didn't need a whole hour of refrigiration, 20-30 minutes will do. Thank you so much for the recipe! I will bake them again. And again. And again...

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!

From: Chef #345400

On Aug 24, 2006

I've tried other recipes and none of them turned out a wonderful as this one. I made a batch and took them to work and everyone loved them. They didn't even know that they were vegan. Thank you Smileyfroggy.

From: Jenny Aron

On Sep 14, 2003

very easy to make and quick to prepare (except you have to chill the dough for an hour). we used Sucanat sugar because we didn't have the white/brown and it turned out fine (darker color of course). the taste/texture was sweet and very good. to put on cookie sheet we rolled little balls of the dough without flattening and the shape came out perfectly this way.

From: Strwbrrykisses

On Aug 1, 2007

SOOOOOOO GOOD!! I literally can't stop eatting the dough so I end up making a few cookies!

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: 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: Lazy vegan

On Oct 10, 2008

I've made these many times now and they never seem to come out the same twice but always good. I've used a blended banana and splash of van. soymilk for egg sub. also energ egg replacer and ground flax+h2o. I've added cashew butter, walnuts but usually just chips. Thanks much smileyfroggy!

From: Marcie1617

On Nov 10, 2007

These were great! I made half the batch then added 2 tbs of peanut butter to the other half. They were just as good!