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Vegan Chocolate Chip Cookies

It’s that time of year! Not only are potlucks a plenty, but so is what fills up our jeans. How to balance out trying new recipes but to make sure we don’t need to buy new clothes to fit? I look around to see what are the tried and true recipes so that hopefully I don’t have to tweak (taste) too much.

I haven’t had a vegan chocolate chip cookie since my birthday and it was premade. It wasn’t quite like the cookie I was raised on — Toll House. I found about five different chocolate chip recipes but ended up going with this one because it read very similar to that Toll House recipe found on the bag of chips.

Chocolate Chip Cookies

Chocolate Chip Cookies-Like They Should Be

by tinymuffinflower
Serves: 3 dozen, Preparation time: 10 minutes

  • 3/4 cup raw sugar (Sugar in the Raw Turbinado)
  • 3/4 cup brown sugar (Trader Joe’s Organic)
  • 1 cup vegan margarine (Earth Balance Original)
  • 1 1/2 teaspoons vanilla
  • 1/3 cup and 1 teaspoon applesauce (Walmart brand unsweetened)
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (Kosher)
  • 1 (12 ounce) bag vegan semi-sweet chocolate chips (Trader Joe’s)

Heat oven to 370 degrees Fahrenheit. Beat sugars, margarine, vanilla, and applesauce together in a large bowl.

Stir in flour, baking soda, and salt.  (Dough will be somewhat stiff). Stir in chocolate chips.

Drop by rounded teaspoonfuls onto a cookie sheet.  Used 2 spoons to help keep the dough from touching my fingers and to keep it easy to plop. Bake for 10-15 minutes (Check at 10… they firm up with cooling.), or until light brown. Cool.

The verdict?

Excellent! Very rich! I couldn’t tell it was veganized. I’ll test it out on my mom this weekend.

I cooked them on parchment paper and moved the parchment paper and cookies to a cooling rack after taking from the oven.

Remember that Toll House cookie recipe I was raised on? Well, Mom would substitute Butter flavored Crisco for the butter so really keep the softness of the cookie. When I would use butter, it would spread and be crispier. I prefer the soft type. This was that even when taken fresh from the fridge.

I followed exactly as written and took them out at 10 minutes. They hardened a little with cooling. The color is darker than the usual non-vegan version but that’s probably because the raw sugar is dark. And there’s a gritty sugary texture because of the turbinado. But the second batch weren’t as gritty — because the dough sat in the fridge? Also, it’s crispier on the edges. I’m guessing the crispier on the edges because of Earth Balance. I’d like to try with a finer vegan white sugar but it seems turbinado is good for holding moisture so I’ll probably stick to what worked. I’ve seen so many crumbly vegan cookies, y’know.

Served with almond milk, the only non-dairy milk that I’ve found I can drink straight.