about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    EmilyBMalone@gmail.com

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Chewy Vegan Chocolate Chip Cookies.

This weekend I really wanted cookies.  I had no intention of making a recipe or doing baking experiments.  I just really wanted cookies – specifically, chocolate chip. 

So I pulled out a few of my favorite vegan baking books, and then headed to a few of my favorite blogs.  I was amazed to find that not one of my sources seemed to have a basic, no-frills vegan chocolate chip cookie recipe.  Or if they did, they all contained strange ingredients that I refuse to believe anyone really has on hand on their pantry.  Tapioca flour?  Evaporated cane syrup?  Seriously?

I didn’t want to to go the grocery store.  I just wanted to eat a cookie.  So I decided to figure it out for myself. 

Through a combination of the right (simple) ingredients, and perhaps a little luck, I ended up making what I think might be the best vegan chocolate chip cookie out there.  I assure you that is not a claim I would make easily.  But so often vegan cookies end up soft and more cake-like, which always makes me a little sad.  These are everything a cookie should be – crunchy on the outside, chewy and dense in the middle. 

Chewy Vegan Chocolate Chip Cookies

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Print this recipe!

Ingredients:  (makes 2 dozen cookies)

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup Earth Balance
  • 1/2 cup organic cane sugar
  • 1/2 cup brown sugar, loosely packed
  • 1 medium ripe banana
  • 1 tsp vanilla
  • 2 tbsp non-dairy milk
  • 1/2 cup chocolate chips

(Note: you can easily make these un-vegan by swapping in regular milk or butter too.  Whatever you prefer!)

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Instructions:  Preheat the oven to 350 degrees F.  Combine dry ingredients (flours, baking soda, salt) in a medium mixing bowl and set aside.  In a stand mixer (or using a hand mixer), cream together Earth Balance with brown and cane sugars. 

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Once the sugar mixture is light and fluffy, add the banana, vanilla, and milk and beat until combined. 

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Slowly add the dry ingredients into the wet, beating just until mixed.  Fold in chocolate chips.  Yum.

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I will be honest.  Part of the reason I was so excited to make cookies this weekend was so that I could finally bust out my new kitchen toy.  Yep, 30 years old and I just got my first cookie scoop.  Exciting times, friends!

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Back to the cookies – scoop a dozen hunks of dough onto a greased cookie sheet, and then press a bit to flatten so they aren’t quite so round. 

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Bake for 10 minutes until the bottoms are browned and the tops are slightly golden. 

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Set aside on a cooling rack and let them cool before eating.  You can eat them straight out of the oven too, but the really great crunch and chew doesn’t come until they cool for a bit – trust me. 

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I’m kind of embarrassed to tell you that I made 48 of these this weekend.  And many MANY of them are gone already.  The rest are in a bag in the freezer, but it’s not stopping me.  These babies are just as good frozen. 

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I’m not sure why it took me so long to come up with my own vegan chocolate chip cookie recipe, but I’m sure glad I did.  Perfect chew, just enough crunch, and nothing cake-y or crumbly about it. 

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Enjoy!

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130 Comments so far
Leave a comment

Ashley     at 10:40 am

Mmm…looks delicious! I love how your recipes are simple and not made with obscure ingredients. I pretty much bookmark every recipe you post, haha. :)

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Alyson     at 10:43 am

But are they banana-y? With seven kids, I have several really good vegan choc chip cookie recipes—I didn’t know you were looking, I’d have shared ;)—but I also have three in my family who cannot abide even the smallest taste of banana. Including my husband, who can’t eat cookies at all unless they’re vegan. So does the banana flavor get swallowed up in the other ingredients, or is it still there at all?

[Reply]

Emily Malone Reply:

If you are a true banana hater (and I know they exist!), you could try swapping in applesauce instead. (Although I didn’t try that so I can’t be sure.) I don’t think they taste banana-y, but I assume if you hate bananas you could probably pick up the slight hint of it!

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Rayne Reply:

Apple sauce will give it a slight cake-like texture

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dejah Reply:

Actually, apple sauce wont give them a cake texture. I use apple sauce all the time and I just ran out, but im using the banana now. Sifting will give it a cake texture lol

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Beth     at 10:47 am

Thanks for the recipe! I get excited every time I see a new post from you pop up in my reader, and I have so many of them bookmarked. Chocolate chip cookies are my boyfriend’s go to comfort food, so I’ll have to try these out and see if he notices a difference. I usually make his with just a tsp of red pepper flakes for a little heat, which I’d definitely add to these. I’ll resist the urge to do something dreadful and sneak zucchini into the cookies (it’s zucchini week on my blog b/c I’m trying to eat my way through more than 20lbs of zucchini!). Thanks for a great recipe, and a blog I look forward to reading every day!

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Michele     at 10:50 am

Where did you purchase your cookie scoop? I have been looking but tend to run across scoops that are too small or too large. Also I can’t wait to make these this weekend. They look delicious.

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Emily Malone Reply:

Target! I think it was like $8.99.

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Kath     at 10:52 am

If I was craving chocolate chip cookies and made those, it would have just been a cookie dough fest!

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Emily Malone Reply:

I ate a LOT of dough. Too much.

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Kamaile Reply:

Love vegan baking because you CAN eat the dough! YUM!

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Nina Reply:

I totally eat the raw non-vegan dough. Hasn’t killed me yet. ;) I will be trying these out, though!

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Jillian Reply:

Ha- me too :)

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Kathryn @ Flopoodle     at 10:54 am

Wow, I can see why you made 48! These look great! Once you discover a fabulous recipe, why not go to town on it? Haha!

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Susan     at 11:09 am

I love my cookie scoop(s)! I have two sizes! Also, a must at my house if Parchment Paper. I dont’ bake cookies without using a piece of parchment paper! Saves on cleanup and they don’t stick!

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Roxie     at 11:15 am

Hi Emily! I was introduced to your blog several months ago by our mutual friend Blake. He went to law school with my husband Michael and we also lived in Alexandria, VA until this past spring. Anyway, I enjoyed reading your blog while we were both in VA to learn more about our restaurants, etc. in Old Town and other areas. And recently, you have become my go-to place for vegan cooking. My second son is now 5 months old and we’ve learned that he has a protein sensitivity through my breastmilk, so I’ve had to cut out all dairy, egg, and soy. This hasn’t been all that easy since I’ve never had to do this before, but thanks to your blog and tasty recipies, I’ve survived it so far. It’s really so much easier than I ever imagined. I just wanted to thank you for all of your information and creative meal ideas. All the best to you both as you are about to enter parenthood. It’s amazing!

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Emily Malone Reply:

Roxie! Of course I remember you guys! :) So glad you have found the blog and enjoyed the recipes. I’m nervous about food sensitives and allergies with our little guy too, but I guess you just roll with it and figure it out as you go.

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Maryea {Happy Healthy Mama}     at 11:15 am

Sometimes you need to take things into your own hands. I’m glad you did with this recipe! It looks fantastic.

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Shaya (Eye Girl Eats)     at 11:16 am

Looks delish. SO bookmarking this for the next time I feel like making my Hubs bake for me ;)

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Katie @ Serenity in the Storm     at 11:23 am

Awesome! Thanks! I just got a Doctor Who Tardis cookie jar for my birthday and immediately wanted to make some vegan cookies to christen it. Can’t wait to try out this recipe!

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Jen G. Reply:

I want that cookie jar. And these cookies. These cookies in that cookie jar. (What can I say? I’m a veg foodie/nerd.)

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Emily Malone Reply:

What is this cookie jar?!? Why don’t I know about it?

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Jen G. Reply:

I totally looked it up (and put it on my wishlist): http://www.thinkgeek.com/homeoffice/d0dd/

Emily, if you haven’t seen Doctor Who, put it in your Netflix queue immediately. It’s a long running sci-fi show that was rebooted in 2005 about a time-traveling alien — a setup I would normally avoid like the plague. Except it involves fantastic British humor. And, for several seasons, David Tennant. It will keep you thoroughly entertained on nights when you’re up with Baby C. (And then you’ll become as obsessed with it as I am and write treatises on its wonders in the comments of your favorite blogs too.)

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Katie @ Serenity in the Storm Reply:

Yay for veg-nerds! I just blogged about the cookie jar and Emily’s cookies:

http://serenityinthestorm.com/2011/09/08/doctor-who-and-vegan-chocolate-chip-cookies/

And I totally second Jen G.’s suggestion to watch it. Some of the best TV out there!

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Audrey     at 11:28 am

Yum! Chocolate Chip Cookies are my favorite so I will gladly accept any excuse to make a batch. :)

Just curious: can you taste the banana at all? I’m not always a fan of banana-flavored baked goods.

P.S. If you are looking for more super-easy vegan cookie recipes, The PPK has a REALLY simple and utterly delicious one here: http://www.theppk.com/2008/11/chocolate-chip-cookies/ The website (never home)maker also has a bunch of great vegan cookie recipes for the next time a craving strikes.

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Emily Malone Reply:

I should have checked NeverHomeMaker! I love their blog. :) And the PPK recipe was one I looked at this weekend, but it had the tapioca flour! As for the bananas, I don’t think you can really taste it, but you can always sub in applesauce too if you are sensitive to it.

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Audrey Reply:

I always make the PPK one with cornstarch. Do you have that?

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Cyclist Kate Reply:

I always sub cornstarch, too, unless I happen to have tapioca on hand. The starch subs for the egg and gives cookies the divine, crunchy on the outside, chewy on the inside texture it sounds like you got :). And I figure most people who cook have cornstarch (or can get it easily in any grocery). Isa’s chocolate chip cookies are the very best! Yum yum.

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Emily Malone Reply:

I’m definitely going to try that recipe with cornstarch, because I love all her others. You can’t have too many cookies around!

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amanda Reply:

yeah the ppk cookie recipe rocks, and i’ve always used cornstarch. it’s great for not needing shortening or margarine, too. just canola oil.

but i want to try yours! i like the banana idea — super cheap :)

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Morgan     at 11:34 am

This may be a stupid question, but are chocolate chips vegan? I thought for sure they’d have milk in them. The cookies definitely look delicious!

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Emily Malone Reply:

Well milk chocolate chips aren’t, but you can get vegan chocolate chips at places like Whole Foods, or in natural food sections.

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Cyclist Kate Reply:

And always read the backs of packages! I know that one of the Ghirardelli kinds is vegan (or at least is in my area–sometimes brands vary their ingredients depending on what region you’re in). Also, Trader Joe’s chocolate chips are vegan :).

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Emily Malone Reply:

Yep, I use the TJ’s brand!

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amanda Reply:

ghiradelli semi-sweet is vegan!

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www.theevolvinghomemaker.com Reply:

really!?!?!? i had no idea, i sometimes use the carob chips and no way, it ain’t the same. so i would love to have a semi-sweet options that i can add to my list. i guess i always just assumed all chocolate chips had milk added. this is just stupendous news…i will be trying the recipe this week too!

:)
jen

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Emily Malone Reply:

I hate carob chips, something about them tastes so OFF to me. I don’t know what it is!

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www.theevolvinghomemaker.com Reply:

me too. but i kept trying them hoping i would learn to like them…still waiting…lol

:)
jen

Marissa     at 12:04 pm

These look so delicious!! If I wasn’t at work I would whip up a batch right now…or come help you eat the ones taking up space in your freezer :)

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Kristin @ eat healthy. be happy. live well     at 12:07 pm

Yum! I never thought to use bananas in cookies, but it makes sense- sweetness and texture!

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Averie @ Love Veggies and Yoga     at 12:09 pm

Wow those look soooo good. You’re right about vegan cookies being more cakey than chewy usually and I definitely prefer chewy. They look great.

One question..can you taste the banana in them? For me, I am ok with this…but sometimes other people aren’t as keen on it so was wondering if the 1 whole banana flavor is present? I would assume yes…but just checking :)

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bein good to me     at 12:09 pm

The best part about this recipe? Only 10 minute baking time! When you’re dying for a cookie, the closer you can get to the instant satisfaction the better. :)
-Lisa

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Sarah     at 12:29 pm

Mmm- those look so good! In fact, I think you just help me decide that I want chocolate chip pancakes for dinner (which are really just a wait to eat a giant chocolate chip cookie for dinner).

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Emily     at 12:30 pm

Yummm…a normal recipe just adapted to be vegan, love it! I need to find or bake some cookies now :)

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Madison @ Espresso and Cream     at 12:52 pm

Kudos to you for coming up with this recipe! I’ve wanted to try vegan baking more but usually when I get the urge to bake it’s a whim and not something planned out and shopped for. Meaning, like you, I’ve been frustrated with many ingredient lists for vegan baked goods. Thanks for the recipe! I have a ripe banana in my pantry right now that would be perfect for this.

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Lauren @ Reject the Premise     at 1:01 pm

Those look yummy!
I always make this version: http://vegweb.com/index.php?topic=15979.0 but up the brown sugar and decrease the white — they have nothing weird and are made with applesauce instead of banana.
Also, I don’t buy the WF choc. chips because they are usually too expensive — I wait till ghirardelli ones go on sale 2/$5 at the regular grocery store and stock up. Their semisweets are incidentally vegan (soy lecithin.) :)

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Rachel @ My Naturally Frugal Family     at 1:23 pm

Well I am glad you didn’t use any unusual ingredients, as I have EVERYTHING on hand that you used. However I have the most fabulous chocolate chunks from Enjoy Life (they are vegan) and OMG they just burst with chocolate deliciousness!
I think I will make cookies tonight :)

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Emily Malone Reply:

Enjoy them!!

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Elisabeth     at 1:41 pm

Those look delicious and I’ll be trying them soon, since I’ve been on a real baking kick lately!

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Sarena (The Non-Dairy Queen)     at 1:49 pm

Oh Emily, they look delicious! Sounds like the perfect treat!

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Candy @ Healthy In Candy Land     at 1:50 pm

Yum. Chocolate chip cookies are exactly what I need today.

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Shelley@MileHighHealthy     at 1:53 pm

I have the exact same problem with vegan cookies usually coming out more cake-like than cookie-like. I am very excited to try this recipe as a crunchy and chewy cookie sounds perfect right about now!

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Amy     at 2:14 pm

I made a big batch of lemon sugar cookies today and once I finish them I will definitely try this recipe. I like chewier cookies too, cake-like cookies are no fun!

Just to let you know, evaporated cane syrup is simply unrefined granulated sugar :)

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Emily Malone Reply:

Those sound delicious! I know the syrup is just sugar, but I wasn’t sure if it would affect the consistency since it’s a liquid vs. solid – that was my worry!

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Cyclist Kate Reply:

I think the “evaporated” part indicates that it is in granulated form, not liquid :). I usually see it as “evaporated cane juice,” which is the same thing as the “syrup” and it looks just like what you have in your sugar jar–beautiful, lightly tan sugar.

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Audrey Reply:

I think what she’s saying is that evaporated cane juice isn’t a liquid, it’s granulated like regular sugar but is simply less refined. It is what is usually sold in bags as organic sugar or raw sugar. In fact, it looks much like what you used in this recipe. I’m only sharing this because it’s something that I recently found out. I think the name is misleading to a lot of us. :)

In any case, chewy cookies > cakey cookies everytime!

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Audrey Reply:

Whoops! I didn’t see Kate’s comment when I typed mine. Sounds like she said it better than me.

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Alayna @ Thyme Bombe     at 2:15 pm

OMG. Right before I read this I was just thinking about how much I’d really like a warm chocolate chip cookie right now. Wish granted!

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Michelle     at 2:32 pm

Hi Emily-
These looked too good not to make on this cool, rainy New England afternoon. The batter does taste yummy, but for all those people that questioned as to the taste of the banana – it is definitely there. I think they are great, and I am sure my teenage son will think so too, but if you really don’t like bananas….go to your plan B of applesauce.
Yummy for me though.
Thanks.

[Reply]

Emily Malone Reply:

So glad you made them! And I agree with you on the banana thing. Like I said above, I don’t think they taste overwhelmingly like banana cookies, but if you have an aversion them I’m sure you’d pick up on it. Thanks for stopping back to let me know!

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Erin     at 2:46 pm

They certainly look and sound delicious. My go-to chocolate chip cookie recipe is the one in Vegan with a Vengeance. It makes really good cookie cakes too.

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Gina @ Running to the Kitchen     at 2:52 pm

I have been craving regular chocolate chip cookies recently too. Haven’t made mine vegan but this recipe looks easy enough, love that :)

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Brittany     at 2:54 pm

SO starred in my google reader. Thank you for filling the void.

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Heather     at 3:11 pm

This might be a stupid question but is Earth Balance like a vegan butter?? I tried to zoom into the pic but it got too blurry!

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Emily Malone Reply:

Yep, it’s a vegan butter substitute!

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Danielle Reply:

And a yummy one at that! :)

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Meck     at 3:34 pm

In defense of those “strange ingredient” recipes: there are many who follow vegetarian/vegan diets not because of their feelings about animals but because they like to eat healthy foods. I’m not vegan myself, but I find myself drawn to vegan recipes because they are more likely to include whole foods. On the one hand a cookie isn’t really meant to be a nutritious food, but on the other hand–why go to all the effort of making something vegan and stocking vegan substitutes in your pantry and then using refined flour and sugar? Especially if you are vegan because you want to eat better.

In fact, we all have healthy foods and choices we swear by and others that we don’t. I don’t think one is more right than the other. But as someone who follows this blog religiously, I say bring on the unrefined recipes!

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Emily Malone Reply:

I totally get what you are saying! I think the point I was trying to make (and solution I was trying to provide) is that a lot of people think vegan cooking has to be really complicated and expensive. With a few exceptions here and there, I do my best to create recipes that are hopefully made of things already in most people’s pantries, and things that aren’t hard too find or too expensive to buy. My goal is to make vegan and vegetarian cooking seem simple and approachable. I know what you mean about the refined ingredients too, but I also think those are easy swaps to sub in based on personal preference. Sub in WW flour of you don’t like AP, and sucanat for cane sugar. But again, I fear that if I listed sucanat as the ingredient in the original recipe, I will get a lot of questions from people who don’t have that or just want to use sugar. So I guess a substitutions post, like you suggestions, might be a great way to address all of that! Sorry to ramble. :)

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Meck     at 3:37 pm

To add to my last comment: I’d love to read a post about how to make healthy substitutions to recipes and Emily is the perfect person to do it!

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kathleen @ the daily crumb     at 3:43 pm

ooohh bananas in a chocolate chip cookie… i like it!! baby g must like cookies… you’re just trying to make him happy :)

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barefootgirl     at 3:44 pm

these look wonderful!

and thanks for reminding me, my cookie scoop broke when it fell out of a cooler that I was packing with ice cream to go to my daughter’s school :(

must go to target tomorrow!!

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Ashley     at 4:27 pm

Your teaser in yesterday’s post had me eagerly waiting all day to see what the cookie recipe would be. I’ve already made them, and they are quite good. I have to admit, my husband and I were both, SOOO anxious to eat them that we had them hot out of the oven. . .remembering your warning about letting them cool first, we tried a second one after they cooled. It’s amazing how the taste of the cookie changes when cooled, we both liked them better that way. I have a feeling this first batch isn’t going to last too long.

Thanks for the great recipe, we love it!

[Reply]

Emily Malone Reply:

Yes! Once the cool the real chew and density comes out. I’m so glad you guys liked them!

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Sana     at 6:07 pm

Swoon!

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Lauren     at 6:21 pm

So wild. last night i was on the hunt for vegan chocolate chip cookies and even consulted your recipage before settling on another recipe, which admittedly, was too cakelike! I am so excited to add the banana! my recipe was similar but i imagine the banana binds them together a bit more and weighs them down to avoid the cakelike effect. Excited to try these!

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Danielle     at 6:40 pm

Mmm, makes me want to go bake some right now! Love the addition of the banana. Positive vibes & cookies…. :)

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crystal     at 8:45 pm

i can’t wait to make these cookies!!!! thanks so much for sharing the recipe!

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Alexis@hummusapien     at 8:47 pm

I can’t wait to make these! I haven’t had the best luck with vegan choco chip cookies :(

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chandana     at 11:05 pm

Hi Emily,
I have een following your blog for a couple of months. A friend told me about your weekly pregnancy updates as we too are expecting our little baby girl (in feb). I really enjoy reading your blog especially the pregnancy related posts. .

Today for the first time I tried a recipe from your blog and these vegan choclate chip cookies turned out absolutely delicious. After we tasted them I told my husband that I’ll make these one day with our daughter. They are so simple and tasty.

Thanks for this recipe.

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Balancing Sylvia     at 11:16 pm

I’m sure glad you came up with this recipe too! My parents will love this :D Thanks!

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Erin     at 3:30 am

Hmm! I will have to try this recipe. I have tried one other vegan chocolate chip cookie recipe and they were more like scones than cookies – which isn’t a bad thing, except for when you are really craving that chocolate chip cookie!

Does the banana impart much flavor?

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Brittnie (A Joy Renewed)     at 4:08 am

These look awesome. I am in charge of a simple dessert to take to our church Sunday and I am totally going to try out this recipe. Thanks!

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allpointswhole     at 6:31 am

Oh.my.gosh. Seriously so delicious!!! Hope you are feeling well mama!

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Sarah @ Sarah's Modern Bites     at 7:13 am

Ah! something MUST be in the air because Angela @ Oh She Glows just posted a vegan choco chip cookie recipe as well! I adore both of your baking recipes and both cookies look incredible. There are never too many cookies especially once the holidays start rolling in :) LOVE the addition of the banana… the look like they are the perfect texture.

I was reading some of the comments above and wanted to chime in that I do not have a vegan diet but I too am also very drawn to vegan and vegetarian cooking baking because the recipes just tend to be more ‘whole’ and ‘nutritious’. Even though cookies aren’t supposed to be ‘healthy’ they can certainly be filled with better for you ingredients that taste just as good if not better than the refined stuff!

Thanks for posting such a great looking recipe I cannot wait to try them! :-D

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Kim - the crunchy kind     at 10:04 am

Thank you SO much for these. Vegan chocolate chip cookies are my favorite, yet the ingredient list always gets me; I rarely have the key things on hand. I’m making these tomorrow before I go on vacation :)

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Heather @ Get healthy with heather     at 10:18 am

First I’m drooling over Angela’s vegan chocolate chip cookies, then I hope over here and drool some more! How do I pick?! They look great :)

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Kalee     at 1:21 pm

I am a recent vegan (two months and going strong) and absolutely cannot wait to make these yummy treats! Thanks for sharing, Emily!

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Emily W.     at 6:18 pm

I just made these and they are definitely a keeper!! Still a teeny bit cakey, but DANG good!

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Lisa     at 7:37 pm

I just wanted to say that these cookies are fantastic. I saw this recipe and I made them right away. The only thing is: they have a banana taste. If you don’t like bananas, you won’t like these. But they are perfect for me! Thanks!

[Reply]

Emily Malone Reply:

Glad you liked them! Agreed on bananas.

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Liz @ Southern Charm     at 11:40 am

Yea …. all I can say is that I’m making these tonight. Thanks for sharing!

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Abby     at 2:18 pm

If you’re thinking of the PPK recipe that calls for tapioca flour, it’s totally worth finding that ingredient – I LOVE that recipe! And it’s not hard to find tapioca flour if you live in Ontario and can go to either Bulk Barn or Bulk Barrel. Maybe bulk stores in the US have it, too?

But now I really want to try your recipe and see how it compares! It looks delicious! :)

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Shannon Bell     at 10:15 pm

I just made these and they are SO GOOD. I think they are indeed the best vegan cookies I’ve ever made–so soft and you’re right about the crisp! this is so exciting b.c most of my vegan cookies takes too much like the applesauce (which I usually use) and too cake-like. Hope you’re feeling well with baby and all :-)

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Renee     at 8:45 pm

Delicious! I always love finding new recipes for the Vegans out there. I’m not a Vegan but if I can avoid cholesterol I will! :)

New Fan!

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Barn Weddings     at 1:54 am

Yummy!I felt that those cookies are just so tasty. Thanks :D

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kate     at 4:26 pm

You have another huge fan of these cookies! I made some just before leaving on a road trip and I’m not kidding when I say the first thing I did when I got home was pull out a banana from my freezer to make a second batch. I love them the most when refrigerated :) Anyways…thank you SO much for such a delicious recipe!

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Vanessa     at 12:56 pm

Hi, I’m new. Loving your blog. Also made these cookies last night and they are awesome. I’m a new wanna-be vegan. Thanks for the delicious recipes.

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Danica @ It's Progression Not Perfection     at 7:57 am

I tried out this recipe yesterday, and it is FANTASTIC! Honestly one of the best cookie recipes I’ve made yet. Thanks for sharing Emily!!

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Wes Kibble     at 4:13 pm

I have made these a few times now. Today I made a double batch and added cashews. Love it!

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Emily Malone Reply:

Yum! They are my favorites too. :)

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Experiment mit Kichererbsen. Kekse! | küchenzeilen     at 8:27 am

[...] eine meiner Lieblingsbloggerinnen, hatte sich vor Kurzem damit gerühmt, ein Rezept für perfekte vegane Cookies gefunden zu haben. Das klang verlockend. Auch wenn ich nicht vegan lebe, gucke ich mir immer wieder [...]

susan hawrylow     at 5:46 pm

My eldest son has multiple food allergies including dairy and egg. I make my homemade chocolate chip cookies with Earth Balance, 1/2 tsp baking soda with 2 tbsp of water for the egg and use Enjoy Life chocolate chips. I love that your recipe includes whole wheat flour, less sugar and a banana. I am definately going to give it a try!

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Jacquie     at 5:43 pm

I haven’t made these yet, but, THANK YOU. I am so tired of having to make a mile long grocery list just to make a recipe that I want RIGHT NOW. I am going to make these as soon as my two little ones go to bed. :)

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Denise     at 12:28 am

Thanks for the recipe! Made it for a friend who can’t eat eggs and she loved em. Super fast and easy :)

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Sarah Lee     at 1:49 pm

these sound awesome!!! i can’t wait to try them out!

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cj     at 10:31 am

do you think this will work with whole wheat pastry flour?

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Matthew Modesitt     at 8:24 am

These are fantastic! Right amount of chewiness and the taste is incredible. These will be my new go to recipe for chocolate chip cookies now that I’m vegan.

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Cyndie     at 11:35 am

This recipe looks great! I am like you, when I want a cookie, I just want a cookie, not a shopping trip. :) So, I took your great recipe and tweaked it a bit, according to what I had on hand. I didn’t have chocolate chips so I grated unsweetened chocolate. I added some oatmeal, dried cranberries, chopped dates and chopped walnuts. Other than that, I stuck with your basic recipe. I love Earth Balance. They are baking right now and smell heavenly. Thanks for the great vegan basic cookie recipe. I will use it over and over again.

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Cyndie     at 11:49 am

I thought I would check back and let you know that they came out delicious, even with my modifications I couldn’t ruin this recipe! It will be my new “go to” recipe for cookies from now on. Thanks for sharing.

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Stacey     at 2:00 pm

Thank you for the recipe. Unfortunately, I guess i screwed it up. I am allergic to bananas and replaced that with applesauce and I’m allergic to chocolate and replaced that with carob. The cookies turned out with a cake-like texture and weren’t what I was hoping for. The good news is that the recipe makes a great cookie dough! ;)….so I can eat some cookie dough and put it in soy ice cream or just plain without having to worry about salmonella from the eggs. Thank you!

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Lori     at 7:03 pm

I am SO excited to try these!!! I have a daughter who is anaphylactic to dairy and egg, so she eats vegan and I spend a fortune on “softer” cookies for her. I had a question about freezing them, I freeze a ton of food, but never cookies, how do you defrost them?? Are they still soft??? SO excited to try!!!

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dallas holladay     at 9:18 pm

These were delicious! I did make a few modifictions. I didn’t have bananas so I used 1/2 cup applesauce. I also added 1 cup dived walnuts and used 1 cup chocolate chips. Delicious.

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Alexandra     at 6:51 am

I stumbled upon your blog yesterday while searching for a good chewy vegan cookie, and I am so glad I did! These are amazing. Probably one of the best vegan cookies I’ve made yet.

I used unsweetened coconut milk instead of soy, and that worked great! The cookies turned out to have a fluffy but chewy texture, which makes them pretty irresistible.

Thank you for this post!!

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Emily Malone Reply:

So glad you like them, and that you found the blog! :)

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Meri     at 10:34 pm

Will this work if I sub the wheat flour for a gluten free flour and use Bob’s Red Mill Gluten Free All Purpose Flour? Any ideas which GF flour would work? Thanks! They look so delicious!

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Megan C     at 8:25 am

Emily, I was just looking for a cookie I could take to a work birthday party (we have a newly vegan co-worker). This looks great! My only question is this: I have frozen bananas that I save and use to make banana bread. Would one of these work instead of a fresh one? I’m thinking it should work the same way as when I use them for banana bread, but I’m not sure.

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Brittany     at 8:49 am

Hey! I just found your blog and I LOVE IT! My husband and I are vegan and I made these cookies last night and we both LOVE them! I have made so many different vegan cookies and these were so simple and didn’t have to go to the store for any ingredients! Thanks!

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Sara     at 9:00 pm

I made these tonight, they turned out yummy!!

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http://Cookblook.com/     at 3:31 pm

Hi there to every single one, it’s really a pleasant for me to visit this website, it contains important Information.

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Katie     at 1:17 pm

I’m not vegan and I love Chocolate Chip Cookies. These are DELICIOUS cookies. I just made them! I subbed in Whole Milk for Non-Dairy Milk because I wanted to use it up. Make sure you like the taste of banana before baking. :)

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Peanut butter banana chocolate chip bread | Dish on the Run     at 8:45 am

[...] (and two other over-ripe bananas) were going to be a key ingredient in a double batch of these chewy vegan chocolate chip cookies, as I wanted to bring a treat to a lady who had kindly been picking Ben and me up in the mornings to [...]

Fake Vegan Chocolate Chip Cookies and LA Traffic | sua sponte life     at 5:43 pm

[...] Fake Vegan Chocolate Chip Cookies, slightly adapted from Daily Garnish [...]

Egg-free Soft Chocolate Chip Cookies #Recipe #Vegan | ABCs and Garden Peas     at 7:45 pm

[...] *adapted from Daily Garnish [...]

Lorna     at 1:53 pm

These were amazing!!!! I substituted apple sauce for the banana and they turned out great. The wheat flour gives them good flavor too! So tasty! :)

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Ashley     at 5:48 pm

The best vegan chocolate chip cookie recipe I have tried! They came out perfectly round and beautiful. Slightly crispy on the edge and soft on the inside with a hint of banana flavor. Wonderful!

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Austin     at 10:08 am

I upped the salt (probably doubled) and found that it cut down on the banana taste. You can definitely still taste the hint of banana, but it’s not bad at all. Just thought I’d offer up the tip of adding a bit more salt if you don’t want to taste the banana as much. These are delicious! Soft and chewy, I’ll make them again and again I’m sure!

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Emily Malone Reply:

Thanks Austin!

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Sarah Cross     at 10:17 am

I’m pretty sure I have already commented on this post but baby #2 also has a milk protein allergy & I’m making these ALL of the time ;) such a great recipe!

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3.14 | high five for friday! | a tattooed teacher in texas     at 4:01 am

[...] go vegan.  i think i just wanted to try it as a challenge.  i had an overripe banana and found a recipe on pinterest for chocolate chip cookies.  why not, right?  so i tried it out.  surprisingly, they were really good!  i had a couple [...]

Daily Garnish » Blog Archive » Coconut Mango Banana Bread.     at 3:25 pm

[...] I’m not even sure that I really like them?  But man, throw it in a muffin or a bread (or a cookie!) and I am [...]

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