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.
You guys these are fantastic!! I used spelt flour to make them gluten free. Bravo Isa!!
Esen
cookbooksandcake.blogspot.com
Wanted to share my cookie experience:
Based on the reviews, I cut the oil back to 1/2 cup. I did replace one cup of flour with wheat flour, used cornstarch, and also subbed in almond milk. I used my electric mixer for the whole thing, but made sure I mixed the sugar and oil for a nice long time and I think that part went well. My dough was a bit more than stiff….it was actually crumbly! I did add in 2 Tbsp. each oil and almond milk to try to sort it out, but finally decided to just smoosh the crumbles together to make cookies. I ended up needing ten minutes of baking time and my cookies really did zero spreading. I was kind of anxious about them because they seemed like they would be cakey, so I pressed the second half of my dough into a brownie pan and baked for 12 minutes. The resulting chocolate chip cookie bar thingie is amazing!!!
Long story short, I will try this recipe again with Isa’s original amount of oil. My cookies are a smidge cakey, but you better believe I’ll be eating all of them! 🙂
Most addicting cookies ever! We LOVE this recipe in our house.
These are delicious! I used 1/2 tablespoon of corn starch and all whole wheat flour. The baking time needed to be extended to 20 minutes. These were worth the wait!
I made quite a few substitutions (a bit of spelt flour, all white sugar, egg replacer for the tapioca starch, and no chocolate chips) and these still came out quite tasty. They weren’t quite crisp enough for my preference, but they are definitely addictive.
Without chocolate chips in the batter, I love these slathered with home-made chocolate pb ice cream or home-made peanut butter. I just had the latter combo a few minutes ago.
I just had to tell you that I used your recipe as an inspiration for a slightly different twist. I didn’t have any sugar or canola oil so I subbed maple syrup and agave along with coconut oil. I used a mixer to cream the coconut oil with the rest of the ingredients. I added extra flour, including whole wheat, to compensate for the extra liquid (although the solid coconut oil made it less liquid-y and kind of like using shortening). I also used cornstarch. I’m sure your recipe is great because these were really good even with all of the substitutions I made. Thanks!
I tried reading through all the comments, but I know I missed some, so I wanted to ask this question anyway. If I were to use gluten free flour, would I still need to add in the xantham gum a lot of other gluten free recipes call for? Just curious to know if any one has tried this. Thanks!
I just made these and I cannot believe how good they are! Our household is only 2 weeks in to our vegetarian journey—-we had no idea the variety and yumminess that awaited us!!! We are feeling so much better and we can still entertain family and friends! These cookies are amazing–thanks so much!
So good! My sister is a vegan, which is hard since we live in Korea, so these were the perfect cookies to make her for her birthday (since there is no Earth Balance here). Seriously, the best cookie ever. I added a 1/2 cup of peanut butter during the caramelizing stage the second time I made them to spice things up and they turned out great! Thanks for a great recipe 🙂
I finally got around to making these again, cut back the oil to the suggested half cup, and STILL had to add a little extra flour, but they ended up delish! I used WW pastry flour, turbinado sugar instead of the white, added roasted chopped hazelnuts, and added about a TB of molasses because i like the flavor, plus some espresso powder and couple dashes of nutmeg. They still havent properly cooled but the hazelnuts really put them over the top! I still have no idea how you managed to get such a stiff dough, though. Next time I’ll add some oats for texture and chew.
AMAZING! Just did a sneaky taste test with my brother.. he picked these delicious vegan ones over the ‘roll’ of cookie dough you buy in the store! WINNING! My dough was very stiff, just like the recipe said.
As always, when I’m looking for a recipe, I don’t know why I bother with anyone else’s but yours Isa! Amazing as usual! Never anything but fabulous! These turned out perfect!
everything was going great until i added the chocolate chips…it made the dough turn super oily and mushy for some reason. i dont know what went wrong -sigh-i guess i’ll have to try again
These are great! thanks 🙂
Made these tonight…Yummy!
whats tapioca flour? and do i need it?
Anne,
I tried these with gluten free flour and some xanthan and they came out perfectly. I doubled the recipe and used 1 c teff flour, 1 c millet flour, and 1 c fine rice flour. I’d bet just about any blend would work though. I added 1/2 tsp. xanthan per cup of flour. (So for doubling I used 1 1/2 tsp xanthan; for the original I would have used 3/4 tsp.) I also used the rice flour instead of tapioca in the first step. (And I used soymilk instead of almond milk because I had it on hand.) Good luck! These were gluten free cookies that tasted like real cookies we remember. Awesome recipe! Thanks Isa!! I linked to you in my blog post this coming Monday. Hope that’s okay. I have lots of friends who could use this recipe.
These are the best cookies ever! I roll these in coconut before baking and they turn out amazing!!
Have been making these with 2/3 cup of coconut oil. I just melt it over the stove and pour it into the batter, solidifies pretty quickly. I let the dough sit in the fridge over night.
Hello! Thank you for all your amazing recipes 🙂 I was wondering if this would still turn out ok without the tapioca powder? I want to bake some vegan treats for my friends and I cannot find that stuff anywhere!!! I have everything else though, do you think it would be ok? Thanks again!
I love these!!..made them over a dozen times!
On my gosh! I think I’m drooling. Thanks for sharing all these recipes. I’m pinning these to try them all later.
While I love all of your other yummy recipes… this one didn’t do it for me. 🙁 Sorry. I think I’m an earth balance kind of cookie gal.
Looked and looked for a vegan peanut butter cookie recipe but they were all insane like, a cup of peanut butter and a third of a cup of canola oil and seven bags of sugar and five ener-g eggs and a tablespoon of flour (or, you know, something slightly less unreasonable but still more like pb fudge than cookie).
Anyway, long story a tiny bit less long, I subbed peanut butter for canola oil 1:1, used a sprinkle of xanthan gum (less than half a teaspoon? I don’t know, measuring is for wimps and scientists and people who care how their baked goods come out; I live on the edge) instead of tapioca flour because I bought it on a curiosity kind of whim and am the kind of lazy person with access to tapioca flour but no foresight, and 3/4c whitish sugar with a little molasses poured on (brown sugar???), and then because peanut butter is way thicker than oil, I just kept dribbling more soy milk in until it was easy enough to stir that I thought I could add flour.
What does xanthan gum even do here, I have no idea what I’m doing, I just know that I got exquisite cookies out of it.
Have failed at these a few times– either too oily or I didn’t follow the directions (make sure you’re putting the tapioca/arrowroot/corn starch and milk in with the oil/sugar mixture…not sure how I messed that up, but I did). Finally have had success x2 now by reducing to 1/2 cup of oil and following the directions properly. I use my Kitchenaid stand mixer to mix them as well and they’re super quick to make. They come out just like the picture, rather than the oily brown mess I made the first couple times. Definitely don’t over bake these either– if they’re perfectly golden on the bottom they will be rock hard in a couple of hours. These are just as good, if not better, than any earth balance cookies I’ve had. So much easier to make too.
These cookies are WONDERFUL!!! Best vegan cookie recipe I have found!
There is just WAY too much oil in this recipe. I could literally squeeze oil out of the dough. This is the second time I made them (I was extra careful since they turned out so poorly the first time) and next time (if I decide to make them again) I will use a lot less oil. I tried to reduce the oil by adding more flour, but the cookies turned out cakeish. They tasted ok at first, but after I ate three of these I feel sick now. I may just give up on this recipe and try making my own recipe using my usual substitutions the non vegan parts.
omgz deez coukeys made wer so good i has dem wif a cup of my smart water and i got smart. so i made another batch of them and eat some more. it wuz so good! i luvd it so much. like once when i was yonger i baked cookies and those were good also. then one tyme me and muh frend make a bunch of coukeys and i think i liked them also! but for some reason i started gaining weight and it has made me become sadder. so now i dnt no wut 2 do? do ne u haz ne advice for me to get better? i’m scared and alone. I cant make it in this world anymore 🙁
These are perfect. I made them with 1/2 tablespoon cornstarch instead of the tapioca flour because I didn’t have any on hand. I ended up with 24 cookies even though I didn’t think I was making them that small, and actually they were pretty decently sized. Baked for 9 minutes and they came out absolutely perfect.
Because I am also concerned about the palm oil in EB, I contacted them and it is sourced sustainably. Overall they seem to be a decent corporate citizen. But good to have a recipe that does not use it since it can be pricey.
i make these often, especially when i want to eat just cookie dough 🙂
i do cornstarch instead of tapioca and make the smaller 2 dozen batch. depending on the oven i have had to bake them longer than 9 minutes and that gets tricky with the texture. when im at home or have a thermometer they come out at 9 minutes perfect and soft.
I made this recipe last night and followed the direction to the letter. The batter came out extremely loose and oily. I have never had a problem with any of the other recipes on PPK and have always been very very happy with the results. This recipe must have a mistake in the proportions of oil to dry ingredients. I won’t be making this one again and hope the mistake in the recipe is fixed so no one else has to find this out the hard way.
Some pictures of the process would be helpful – just to know how far off we are. I ended up with a stiff ball of gummy chocolate-chip-resistant dough… in the oven now, we’ll see how they turn out. Made some substitutions that I will be sure NOT to make next time. I trust that someday this recipe will work for me since everything else on this site (and in my Veganomicon cookbook) is amazing!