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Chewy Vegan Chocolate Chip Cookies

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“This recipe is not mine, its Tofu n Sprouts recipe, from her blog. These cookies have a really good flavor, I can't pinpoint it, its just really gosh dang good. The cookies have a perfect chew, and they are easy to make. I've made one-two servings many, many times as well.”
READY IN:
25mins
SERVES:
24
YIELD:
40 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. .) Preheat oven to 375°F.
  2. 2.) In a small bowl, mix soy milk VERY WELL (until creamy) with Ener-G egg replacer and flax meal using a fork. Set aside.
  3. 3.) In another bowl, mix together flour, baking soda and salt. Set Aside.
  4. 4.) In a large bowl, cream together coconut oil, Smart Balance and sugars. Add soy/flax mixture and vanilla. Beat with electric mixer until smooth.
  5. 5.) Gradually add flour mixture to liquids. Stir in chocolate chips.
  6. 6.) Drop by small well-rounded teaspoonfuls (actually less than a teaspoon, more like 3/4 tsp) onto ungreased cookie sheet.
  7. 7.) Bake for 8 - 10 minute until lightly golden. Watch the time, it depends on the pan. This produces a bite-size, melt-in-your-mouth, chewy cookie.
  8. **If you want crisp cookies, or larger cookies, play with the baking time by just a few moments.
  9. 8.) Let cool on the pan 5- 6 min., just until set enough to remove to wire rack. They will be very soft and fragile, but will set up as they cool.
  10. Let pan cool before baking more.

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