This is our favorite chocolate chip cookie recipe—people can’t even tell it’s vegan!
I think it’s a fun challenge to veganize recipes, especially baked goods. Not all substitutions work all that well, but when you find something that works, you stick to it! Here, Davis and I have veganized our favorite chocolate chip cookie recipe. And yes, it is VEGAN! No butter or eggs! And guess what? It’s been a huge success! I love when people ask, “wait this is vegan? how??” Well, luckily with this recipe, we didn’t have to tweak much. Instead of using egg, we used egg substitute and added about 1-2Tbs of non-dairy milk. So, now that I’m posting this highly requested recipe…What are you waiting for? GET BAKING!
Ingredients
- 2 1/4 Cup flour
- 2 Cup chocolate chips
- 1 stick Crisco shortening butter flavor
- 3/4 Cup white sugar
- 3/4 Cup golden brown sugar packed
- 2 Tbs non-dairy milk, unsweetened
- Egg replacer substitute Equivalent to 2 eggs
- 1 tsp baking soda
- 1 tsp Salt
- 1 tsp vanilla extract
Servings: dozen
Instructions
- 1. Preheat oven to 375 degrees F. 2. In a medium bowl combine dry ingredients: flour, baking soda, salt. 3. In a large bowl, beat shortening, white sugar, and brown sugar until creamy. Slowly add in the eggs replacer substitute, vanilla, and non-dairy milk. Mix well for about a minute or two. 3. Slowly add the dry to the wet in small batches. Be sure to scrape the sides to ensure you get all ingredients combined. Add in the chocolate chips and mix with a wooden spoon until the chips are well distributed. 4. With a cookie scoop, tablespoon, or spoon, add dough to a non-greased baking sheet. Cook for 9-11 minutes or until lightly golden brown. If the cookies don’t look “done” leave it in for half a minute longer. Take the cookies out and let them cool for about 2 minutes then carefully transfer them to a cooling rack.
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Brittany says
Best cookies ever!
Dave says
Aileen you’ve done it again! Those look delicious!!