One of the things I’ve missed the most since going vegan are these phenomenal chocolate chip cookies that my Mom often bakes. The recipe came from a family friend, and was a staple in our home for as long as I can remember. In my mind no other chocolate chip cookie compares, especially a lot of vegan cookie recipes I’ve tried that always seem to end up too spongy and cake like. I hadn’t had these cookies in over two years, and had been craving them like crazy, so I decided to veganize them. They turned out almost exactly how they do when using real eggs.
For me, the perfect chocolate chip cookie should have a little bit of crispness on the outside, but be soft on the inside. It is just the right amount of sweet with a little bit of salty. A lot of chocolate chips are a must, of course. That’s why we’ll be adding the whole bag to this recipe. We’ve used several brands of chocolate chips, but prefer Enjoy Life. These really are my favorite chocolate chip cookie, and even though the recipe makes close to thirty cookies they’re usually gone within a few days at our house.
The Best Vegan Chocolate Chip Cookies
- 1 cup crisco
- 2 eggs worth of Bob’s Red Mill Egg replacer
- ¾ cups vegan coconut brown sugar
- ¾ cups vegan white sugar
- ½ tsp of sea salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 ¼ cup flour
- 1 bag vegan chocolate chips
- Combine the Bob’s red mill egg replacer with water as instructed on the package in a small bowl, and set aside.
- In a large mixing bowl combine the crisco with the brown and white sugar until smooth.
- Gently fold the egg replacer into the mixture.
- Mix in the salt and baking soda, and beat with a spoon until the mixture is well integrated.
- Fold in the bag of chocolate chips.
- Slowly chop in the flour with the spoon until smooth dough is formed. Do not use your hands to mix the dough. The warmth from your hands will melt the crisco.
- Preheat the oven to 350 degrees. Line several cookie sheets with greased parchment paper.
- Using two spoons, scoop tablespoon sized balls of dough onto the baking sheet. Once again do not use your hands. Instead, use the back of one spoon to push the dough off of the other and onto the baking sheet. Make sure you spread the cookies out far enough that they won’t touch when they spread out.
- Bake for 9 minutes. Make sure the oven racks are up as high as they’ll go, so the cookies don’t get overdone on the bottom.
- Transfer cookies to a cooling rack.