Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything.
I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had sort of a non-descript day, gonna watch dvds kind of comfort. But I feel like an idiot even talking about chocolate chip cookies, it’s not like they’re a hard sell.
Despite evidence to the contrary, I don’t love to use Earth Balance when I bake. I’ve been working on my Earth Balance-free dream chocolate chip cookie recipe for longer than I want to admit. They’re crinkly on the top, a little crispy on the bottom and soft in the center. And for milk make mine almond, unsweetened, thanks. As an added bonus, you just need one bowl for mixing. Great for those of you in the no dishwasher set.
Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
Ok so you deleted my post because it was really late and I felt like being a litte funny and called myself Elaine Benis. But seriously, I’m trying to figure out why my batter came out so loose … I had to add a couple tsps of flour to thicken it up. And even then I still couldn’t roll it into balls. I just plopped them on the cookie sheet with a spoon. What could I have done wrong?
Huh? I didn’t delete your post! But I don’t know, could you have mismeasured? Was it really warm where you are? If they came out ok no harm no foul.
On then sorry dear Isa, maybe I posted on the mac & sheez blog and thought I posted here. That’s what I get for burning the midnight oil … total space cadet. Anyway, yeah it was a bit warm in my in my kitchen. And I halved the recipe (as I do now in case it bombs I don’t waste expensive ingredients like nuts) but was fastidious about halving everything. They came out ok for dunking (once again). I’m finding I have to limit baking time to 2 minutes less than the instructions because alot of my stuff has been coming out like jawbreakers. I sure am a rookie at this. Feel guilty too about the white flour and sugar. Can’t seem to resist baking cookies and trying to get better at it! Bought parchment paper today so my stuff doesn’t bond with the cookie sheet. Isa do you use the silicone stuff? Also I think I’m preferring earth balance over canola oil. I just don’t like the taste of canola oil and I find my stuff is coming out to brittle from it.
Doh! I forgot to add the quick oats, that’s why the batter came out loose! Trying it again. I’m such a lousy baker.
These are very good with the tapioca flour, but I’d suggest not subbing cornstarch! I’ve tried twice and both batched came out too cakey.
Hi !
Thanks for the recipe ! I made it a bit differently but took the same procedure. I don’t know how much floor I put because I made it by feeling.
I added some haselnuts because I love it, and some haselnut cream that we can find in bio stores here in Germany (it tastes sooo good)
I also use to replace the egg, instead of tapioca flour, a rice cream, which I make with 100ml boiling water + 2 tablespoon of rice flour.
It takes a bit more than 8 minutes, but I think it depends on your oven’s quality, of course.
Thanks again !
What started out as a Friday night craving for chocolate chip cookies, became a Friday night special 45 minutes later. Adding a few walnuts didnt hurt!
THANK YOU, THANK YOU, THANK YOU…
Could I use sunflower oil instead of canola oil? Canola oil had a strong flavor.
These are amazing! I made them for a non-vegan bakesale and they were a huge hit, everyone loved them more than the non-vegan cookies. I consider that success 🙂
Also, the first time I made them, they were too wet and I had to add 1/2 cup more of flour. I cut the canola oil down to 1/2 cup on the next batch and they were perfect.
I’ve been “dreaming” of a vegan cookie recipe using oil and what can I say, this is pretty much it! I don’t really like using vegan spread because of the whole rainforest/environment issue and so this recipe came just right.
What I changed was that I subsituted tapioca flour with cornstarch and I used only half of the oil.
They taste fantastic, they look awesome, they stay in shape, they flatten nicely but they do not run at all.
I encourage everyone to try this 🙂
Thank you for this GREAT recipe!! I made these for a baby shower and there were ZERO leftovers!!! Everyone (vegan and non-vegan) loved them!!
hi. I think the oil is too much. I had to add an extra 1/2 cup of flour to get the batter to be “stiff”
But one batch has finished baking (hsband approves, kids approve) and the next one is in the oven…
Next time, i’ll do it with half the oil.
Addicting! I thought there was too much oil at first but once I baked them they were fine. I hate baking with veg butter so this was a great recipe, the best chocolate chip cookies I’ve ever had, vegan or otherwise!
I baked 80 of these cookies for my band’s (EULA) record release party this weekend. They were a HUGE hit. Everyone (vegan and non-vegan) wants the recipe! Thank you.
lady these are DANGEROUS!!!!!
Isa…I love you.
This is the kind of message I like.
Awesome! I am a serious baker but new to vegan baking and this recipe won me over. I used ground flax seeds instead of tapioca flour and I added 2 tablespoons of cocoa powder for the fun of it.
yay! I never have earth balance, but I want my fucking baked goods! I brought this to my VERY non-vegan annual block party and everyone loved them. Including, I might add, the guy who was complaining to me about how his daughter kept serving tofu for dinner. SCORE!
Skipped the white sugar and used vanilla soymilk – cookies turned out fantastic even with these changes! As far as flour, I used half whole wheat, half all purpose, plus half a cup of oat bran. I would make these cookies again and again. I actually made the chocolate cake and chocolate frosting from the ppk website and tried some of the maplesyrup-chocolatechip-soymilk frosting on the leftover chocolate chip cookies. Now that is an indulgence! Thanks for the wonderful recipes!
hello! I was wondering if stevia could be used for this recipe instead of using all that sugar? any input would be appreciated. thanks in advance!
I used 1/2 each whole wheat flour, whole wheat pastry flour, and spelt flour. Also used arrowroot instead of tapioca. Very good and kudos for going palm oil free.
i just made a variation of these tonight….brown sugar salted cashew cookie. just added a bit more brown sugar and subbed roasted salted cashews for chocolate chips. ive already snuck two before anyone else has gotten home. soooo good 😉
i live in switzerland and made these using *rapsoel” which is the equivalent to canola but……the batter was totally runny oily greaseball!!! plus heavy taste and yellow. i added 1/2 cup more flour and they turned out ok except for the canola taste. i’m pretty sure the north american canola is more refined and neutral tasting. would sunflower oil work? or must i revert back to EB recipe? help!
My batter never got stiff, either, so I couldn’t really form the balls with my hands. I used a TB measure to scoop it up and flattened them down on the pan. Next batch i used slightly less oil and added 1/2 cup chopped walnuts. They were FANTASTIC. My stepson said he couldn’t tell the difference at all.
What is the recipe with chia seeds and flax meal? I have both handy and would love to add them, but am interested in the actual original recipe before attempting to tweak it myself. Thanks!!! ^_^
Whoops! Meant to post that comment on this site http://chocolatecoveredkatie.com/2011/04/27/worlds-healthiest-chocolate-chip-cookies/#comment-103038 …I was looking for the original recipe on PPK (like chocolate covered katie’s site said she tweaked the recipe from), but couldn’t find it…any help?
I have made these cookies like half a dozen times since reading the post a few weeks ago. They are fantastic. Everyone who tries them loves them. An the real amazing part is that I am terrible at baked goods. Most of my attempts at cookies in the past have been terrible failures – these have been consistently easy and god. Thanks for posting.
Oh, one more thing, I used grape seed oil instead of canola. Perfect.
these are by far the best chocolate chip cookie I’ve eaten, vegan or otherwise. LOVE
***** 5 starts! And only 1 bowl to mix it up in, that is so nice. I really have been making a batch about every single week since getting the book!
I had a sweet tooth and decided to make these. They’re in the oven right now. I hope the batter lives up to the finished product 😡 Delicious!
I thinked about baking these and when I did bake these cokkies they were so amazing, best ever! three stars.
OMG!!! I followed you’re comments for six months before I was brave enough to try my first batch! but I only cried twice from anxiety while they were in the oven, THANK YOU PPK!
These are excellent! I am not (yet) a vegan and made these for my bf. I wouldn’t know they were missing the eggs/milk if I hadn’t made them myself. And, for those of you who crave cookie dough like I do–this recipe is just as good raw as it is baked. Thanks PPK!
These are the best cookies I ever made. I’m a semi-vegan, been a vegetarian for four years and I’m heading towards veganism somewhat reluctantly because I love baking and never thought you could make things work right without eggs. But I’m finding with Isa’s recipes that things are usually even better without….so for these I used whole wheat pastry flour, added some wheat germ and toasted walnuts and dried cranberries in addition to the chocolate chips. I used 1/4 cup coconut oil and only 1/3 cup canola oil, so cut down the oil and they still came out with incredible texture, rich, chewy, crunchy and delicious. Thank you.
I’ve made these for my kids a couple of times and they are so yummy! I have a daughter who is allergic to eggs and milk so I do all vegan baking now. Today I’m trying them with gluten-free all purpose flour instead of wheat flour since my hubby is allergic to wheat- I hope these turn out with the GF flour! I’ll know soon!
Hurricane weather induced alteration:
Five vegan roomates all required some serious comfort food, didn’t have chocolate chips, and were craving these cookies bad.
We left out the chocolate chips and added two tablespoons pumpkin pie spice, a dash of cinnamon, a dash of ginger, and used only brown sugar. We also dipped them in a maple icing and put some autumn sprinkles on top 🙂
Isa, you make our vegan hearts beat.