Chef Joey's Vegan Chocolate Chip Cookies

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“Don't you just hate it when you come across a great cookie recipe and the instructions are lacking? I sure do. This recipe was one of those. Not to be discouraged, I made these and now can impart what I learned. These cookies are very chewy. Make sure you flatten them to about 1/4" as they don't really spread, but they do rise. Their flavor is very mild even with the chips, nuts and seed additions. The batter is very stiff. I have a little tablespoon measure made by chip clip that has a rubber bottom so I can pop the batter out without it sticking. These cookies would be great dunkers!”
3 dozen

Ingredients Nutrition


  1. Preheat your oven to 350'F.
  2. Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
  3. In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
  4. In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
  5. The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
  6. Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
  7. Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
  8. Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
  9. Serve with a nice tall glass of non-dairy milk.
  10. Bon Appetit!

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