Vegan Chocolate Chip Cookies Recipe


Crisp around the edges, chewy in the center, these are chocolate chip cookies at their very best. A recipe made especially for vegan people.

Serves: 3 dozen cookies

To make the boat flour called for in the recipe, process a heaping cup of oatmeal in a food processor or blender until very fine. Measure as you would regular flour.


  • 1 cup all-purpose flour
  • 1½ cups oat flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 8 tablespoons (1 stick) margarine, or ½ cup vegetable oil plus a generous
  • pinch of sea salt
  • 1 cup brown sugar
  • ½ cup (granulated) sugar
  • ¼ cup nondairy milk
  • 1 teaspoon vanilla
  • 1 cup chocolate chips


  1. Heat the oven to 350° F. Lightly oil a baking sheet, and set aside.
  2. In a medium bowl, whisk together the flours, baking soda, and sea salt. Set aside. In another medium bowl using a handheld mixer, blend the margarine and sugars until well combined.
  3. Add the milk and vanilla and blend again.
  4. Add the flour and blend. Stir in the chocolate chips. Drop by scant tablespoons onto the prepared baking sheet.
  5. Bake exactly 11 minutes. The cookies will appear slightly undone, but this ensures a crisp exterior and chewy center.
  6. Allow cookies to rest 5 minutes on the baking sheet; they will crinkle as they cool.
  7. Transfer to a wire rack, and devour with a cup of cold almond milk. For soy-free use oil variation

Nut Butter Cookies:

For the best peanut or cashew butter cookies, simply decrease the margarine or oil to 6 tablespoons, and add ⅓ cup peanut butter with the fat. Omit the chocolate chips, and proceed as directed.

What is a vegan diet and how to prepare meals that are vegan and delicious is the main purpose of our website

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