Classic Chocolate Chip Cookies

vegan chocolate chip cookies
© mikehipp
Licensed under CC BY-NC 2.0

Yields 24 cookies

This vegan version of the Nestle Toll House recipe gives you all of the familiar taste and texture of the classic cookie that you grew up loving. This decadent treat proves that you don’t need give up the flavors you love when you choose vegan options.

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon Ener-G Egg Replacer
  • 3 tablespoons warm water
  • 1 cup vegan buttery spread, softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of nondairy semisweet chocolate chips
  • 1 cup chopped walnuts (optional)

Preheat the oven to 375 degrees F. Lightly oil two baking sheets or line them with parchment paper.

Mix the flour, baking soda, and salt in a medium bowl.

Combine the egg replacer with the water in a food processor and process until frothy, about 3 minutes. (Alternatively, mix by hand using a whisk.)

Put the sugar and the vegan buttery spread in a large bowl and mix using an electric mixer. Add the vanilla extract and the egg replacer mixture and blend again. Add the dry mixture into the wet mixture and mix with a spoon.

Fold in the chocolate chips and optional nuts.

Roll the dough into 24 balls, each about 1 1/2 inches in diameter, and put 12 balls on the prepared baking sheet, flattening them a little. Bake for about 10 minutes, until golden brown. Let rest on the baking sheet for 3 minutes before transferring to a cooling rack.