Easy Vegan Chocolate Chip Cookies

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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 112.7
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 83.4 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.3 g

View full nutritional breakdown of Easy Vegan Chocolate Chip Cookies calories by ingredient


Easy-to-make vegan chocolate chip cookies Easy-to-make vegan chocolate chip cookies
Number of Servings: 26


    2 cups unbleached flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup of vegan chocolate chips (I use Ghirardelli semi-sweet)
    1/2 cup brown sugar, unpacked
    1/4 cup white sugar
    1/2 cup canola or vegetable oil or vegan margarine (I used sunflower oil for this)
    1 teaspoon vanilla extract
    1/2 cup water


*Do not grease the baking sheet. There is enough oil in the batter.

*It is ideal that the ingredients are room temperature for baking, but it's not necessary.

*Do not put the cookie sheets on the stove while the oven is hot. This will cause the sheets to heat, and the cookies will bake unevenly.

*These cookies do not spread much while baking, so feel free to place
them close together on the baking sheet.

*Do not leave them in too long. These cookies will come out soft, but they will harden when they cool.

*If you want your cookies more cake-like, add a little bit more water.

Q: Why put the well/hole in the middle?
A: Later, you will be pouring the wet ingredient into this hole. Digging this hole in the middle of the ingredients will make enveloping the wet ingredients with the dry ingredients later much easier.

I adapted this recipe from from: http://www.instructables.com/id/Chocolate-Chip-Cookies-that-Just-Happen-to-be-Vega/


Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix:
baking powder
chocolate chips

Make a well in the center of the dry ingredients and set the bowl aside.

In a medium size bowl mix:
vanilla extract

Pour the wet ingredients into the hole you made earlier in the dry ingredient's bowl.

Mix it well, but do not overwork the dough. Not overworking the dough means it will not get too thin. Remember to scrape the bottom of the bowl for dry ingredients you might miss.

Spoon dough onto ungreased cookie sheets in tablespoon scoops.

Put cookie sheets in oven for ten minutes, maybe a bit less if your oven runs hot. Rotate halfway through if you would like.

Once the cookies are done baking, take the sheets out, one at a time, using your oven mitts. Set the sheets on a stable counter.

Move the cookies onto wire cooling racks with a spatula. If the cookies start to crumble when you to begin to transfer them to the cooling rack or wooden cutting board, let them sit on the sheet for 2 more minutes.

If you do not have a wire cooling rack, you can use wooden cutting boards or something else that doesn't conduct heat.

Serving Size: ~26 cookies if you use teaspoon scoops