All time BEST Vegan Chocolate Chunk Cookies! They taste SO good, that nobody will know they don’t contain dairy or eggs!
SO, typically I post recipes that are old family favorites, old clippings of my moms or recipe cards from my never-ending, ever growing stash. But today, I needed a vegan recipe. I have a few vegan recipes and I bake them periodically, but I wanted to make chocolate chunk cookies. And not some “healthy” vegan cookie recipe. I wanted “tastes-like-mom-used-to-make-hot -from-the-oven-gooey-chocolate-chip cookies”. Enter the “Classic Vegan Chocolate Chip Cookie” recipe from TheSpruceEats.com. Seriously, these cookies are AMAZING! (And I am a VERY picky chocolate chip cookie connoisseur!). I challenge you to bake them for your meat-and-egg-eating, dairy-loving friends. I guarantee, they will NEVER know they are eating Vegan Chocolate Chunk Cookies!
My son recently moved to Los Angeles, which is a HUGE change for all of us, since he grew up here in Minnesota and went to college nearby. I was missing him more than usual last week, so decided I would send him a care package. Since he has to do all of his own cooking and doesn’t really do much baking, I wanted to include a couple home-baked treats. My first thought was to make one of his all-time favorites….Scotcheroo or SpecialK bars. I thought I could make them vegan, but I really like it where the chocolate topping has both semisweet and butterscotch chips melted together. I couldn’t find vegan butterscotch chips, and I didn’t want them to taste different than they normally do, so I went to plan B.
Plan B was brownies. I found a recipe on line that sounded pretty good. I was wrong. I won’t go into the details, but they tasted awful and my daughter spit out her first bite. So, Plan B went in the garbage. See? Even those of us with YEARS of baking experience can have a bad baking day! While deciding what to attempt next, I whipped up a batch of non-vegan Scotcheroo Bars, just in case, so I had some kind of treat to send. While they were cooling, I went back to searching vegan baking recipes. After reading a bit about Egg Replacers, I decided on vegan chocolate chip cookies. My son LOVES chocolate chip cookies and the Egg Replacer research sounded promising. I landed on the How SpruceEats.com website and the photo and included recipe looked extremely promising.
So I headed back to the store to buy my necessary vegan ingredients. Here is what you will need and what I used:
- Egg Replacer: This basically acts as a binder, to help hold everything together. The recipe has baking soda, so that is your leavening ingredient here. I used Bob’s Red Mill Egg Replacer. You will find it in the baking aisle in your grocery store. It’s inexpensive and all you do is follow the instructions on the package and mix it with water, then let it stand…..Easy Peasy! Mix this up before you start making the dough, because it is suppose to become gelatinous before you use it. There are other brands of egg replacers, like EnerG, but Bob’s Red Mill is what my store carried and I had read good things about it. I have also read about flax egg subsitutes. This recipe called specifically for a store-bought egg replacer, so I didn’t want to try a substitution, after my brownie disaster.
- Vegan Margarine: This is where is gets tricky. Not all plant margarine is vegan. Yes, it’s made from soybean oil or a combination of oils, but it can still contain trace amounts of dairy. So if you want to be sure it’s 100% vegan, then look for a product that specifically states it is vegan. Be sure to use only a stick variety though, not the kind that comes whipped in a tub. Those have additional water added and don’t work well for baking. I used Earth Balance brand.
- Vegan Chocolate Chips or Chunks: Most chocolate chips (even semisweet and dark) have milkfat in them. Dairy=non vegan. There are a number of vegan chocolate chip products on the market. Again, you just need to look for a product that is labeled as vegan. I used Enjoy Life brand. Trader Joes and Whole Foods both carry vegan chocolate chips as well. I used chunks instead of chips, because that’s what my regular store carried.
So, other than needing a few special ingredients, and honestly, they were all at my regular store, these Vegan Chocolate Chunk Cookies go together just like any other chocolate chip cookie recipe! If you have vegan friends, or friends with dairy allergies, offer to bring dessert next time you get together. They will be so glad you did and will definitely be asking for the recipe! Happy Baking!
Tips and Tricks for Your Best Baking:
- Mix Egg Replacer according to package instructions before you begin making cookie dough, so it has a chance to stand for a few minutes.
- Measure flour by spooning flour into measuring cup and leveling off with a straight edge; don’t scoop flour directly with measuring cup or you will have too much by weight and your cookies will be dry.
- Have margarine just at room temperature; don’t allow to get too soft or your cookies will spread too much.
- Pack brown sugar tightly into measuring cup for accurate measurement.
- Blend margarine and sugars together well for cookies with good texture.
- Use parchment paper to line baking pans so cookies don’t stick and clean up is easy.
Yields 24 cookies
15 minPrep Time
10 minCook Time
25 minTotal Time
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegan margarine, at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- Egg Replacer for 2 eggs (prepared according to package instructions)
- 1 teaspoon vanilla
- 1 (12-oz. package) semi-sweet vegan chocolate chips or chunks
- Heat oven to 350 degrees F. Line baking sheet pans with parchment paper; set aside.
- In medium bowl, stir together flour, baking soda and salt; set aside.
- In large bowl, combine margarine, sugar, and brown sugar; beat on on medium speed 2 minutes, until well blended. Add prepared Egg Replacer and vanilla; beat one minute on medium speed until light and fluffy.
- Add the dry ingredients to the sugar mixture and blend on low speed, scraping bowl often, until well blended.
- Stir in chocolate chips or chunks by hand.
- Drop heaping tablespoonfuls of dough, 2 inches apart, onto prepared baking pans.
- Bake at 350 degrees F. for 8 to 10 minutes, until edges are light golden brown and centers are set. Cool 3 minutes on pan; remove to cooling rack and cool completely.