We pulled out all the stops to create a vegan chocolate chip cookie that stands up to its egg-containing counterparts. Try almond milk in place of eggs and be sure the chocolate chips and sugar you buy are labeled as vegan to ensure no animal ingredients.

Source: Better Homes and Gardens
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Vegan Chocolate Chip Cookies

Ingredients

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Directions

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  • Preheat oven to 375°F. In a large bowl beat shortening and oil with a mixer on medium for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat on medium to high for 2 minutes or until light and fluffy. Add almond milk and vanilla; beat until combined. Beat in flour. Stir in chips.

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  • Using a 1 1/2-inch-diameter scoop, place mounds of dough 2 inches apart onto ungreased baking sheets. Bake for 8 minutes per batch or until edges are lightly browned (for gluten free cookies, bake 10 to 12 minutes). Remove and let cool on baking sheets for 5 minutes. Remove and cool completely on wire racks.

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Some commercial sugars are filtered using bone char, so many don't consider refined sugar to be vegan. Check your package to ensure you're getting a vegan sugar that wasn't filtered with bone char.

Nutrition Facts (Vegan Chocolate Chip Cookies)

155 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 104 mg sodium. 19 mg potassium; 20 g carbohydrates; 0 g fiber; 13 g sugar; 1 g protein; 0 g trans fatty acid; 5 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 14 mg calcium; 0 mg iron;

Gluten Free Flour Mix

Ingredients

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Directions

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  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

Reviews (3)

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 2.0 stars
09/11/2019
Sorry, but this is not a great recipe. You can blame my substitutions. I dislike shortening, so I used a cube of Earth Balance margarine. Also used soymilk instead of almond milk. Should have refrigerated the dough because it spread into a sheet of cookies. Too thin to even cut into squares because the chocolate chips stuck out making them tear when you lifted them. I baked the first batch for eight minutes. Had to let them cool on parchment paper on the pan because they never hardened. Baked the second batch for 10 minutes and spaced them 3 inches. A good looking batch. Had to use my non-air bake sheet for my third batch, 10 minutes, while the first two cooled on the air- bake sheets. The three that weren't on the parchment paper wouldn't come off without crumbling. I ate a lot of broken cookies getting them off the sheet and cutting them in pieces. They were so sweet, I don't want to use them for my dairy allergy son's birthday dessert tonight. I've adjusted a lot of recipes for him.
Rating: 2.0 stars
09/11/2019
Sorry, but this is not a great recipe. You can blame my substitutions. I dislike shortening, so I used a cube of Earth Balance margarine. Also used soymilk instead of almond milk. Should have refrigerated the dough because it spread into a sheet of cookies. Too thin to even cut into squares because the chocolate chips stuck out making them tear when you lifted them. I baked the first batch for eight minutes. Had to let them cool on parchment paper on the pan because they never hardened. Baked the second batch for 10 minutes and spaced them 3 inches. A good looking batch. Had to use my non-air bake sheet for my third batch, 10 minutes, while the first two cooled on the air- bake sheets. The three that weren't on the parchment paper wouldn't come off without crumbling. I ate a lot of broken cookies getting them off the sheet and cutting them in pieces. They were so sweet, I don't want to use them for my dairy allergy son's birthday dessert tonight. I've adjusted a lot of recipes for him.
Rating: 1.0 stars
09/11/2019
Find a different recipe. I used Earth Balance cube margarine instead of shortening. They spread into a sheet of cookies. Wouldn't firm up. Baked the first batch 8 minutes. The second batch at 10 minutes and spaced 3 inches turned out round but very thin of course. Maybe chilling the dough would have fixed that. They were way too sweet.
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