Wednesday, March 9, 2011

Vegan Chocolate Chip Cookies!

Happy Wednesday!

Here in Regina, Saskatchewan, we've got lots to celebrate - the high temperature today is -9 degrees Celsius! Yay to almost average temperatures - one quickly tires of January weather when it's supposed to be warming up!

In the last post, I discussed my pre-performance food and wellness tips, mentioning that I was going to be sharing a cookie recipe! Because what better way to celebrate good, healthy behavior than with a batch of cookies every now and then? :)

Without further ado, check out these classic vegan chocolate chip cookies!

Now I know pretty much everyone has a favorite chocolate chip cookie recipe. But on the slight chance that you don't, these ones are definitely worth checking out, since they're perfect! Yeah, I said it. Perfect. Lightly crisp on the outside, soft and chewy on the inside...what more could you ask for from a vegan chocolate chip cookie?

Oh yeah, and this recipe doesn't come anywhere close to being healthy. This is the kind of cookie you can offer up to doubting non-vegans who have the inaccurate perception that we only eat bland and crunchy food. They'll be all like, "om nom cookies ever..." and you'll be all, "they're vegan!" and they'll be all, "say whaa?" Beautiful moments, those ones.

Vegan Chocolate Chip Cookies
Makes 2-3 dozen little cookies

1 tbsp cornstarch
2 tbsp hot water
1/2 c. organic white sugar
1/4 c. organic brown sugar
1/4 c. Earth Balance margarine
1/4 c. vegetable shortening
1 tsp pure vanilla extract
3/4 c. + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c. vegan chocolate chips


1. Preheat the oven to 375 degrees F. In a small bowl, combine the cornstarch and hot water and set aside.

2. In a large bowl, cream together both sugars, margarine, and shortening. You can use electric beaters or just use your arm muscles and a big spoon. Once it's fluffy, add the cornstarch mixture and vanilla extract and mix until combined. Add the flour, baking soda and salt and mix well. Stir in the chocolate chips.

3. Grab a couple of ungreased cookie sheets and get to work! Drop heaping teaspoonfuls of batter on the cookie sheets and leave them 2 inches apart from each other. Don't flatten the cookie balls - they'll flatten plenty in the oven! Bake for 8-10 minutes, until they start turning slightly golden. Let cool on the baking pan for a minute or two before transferring to a cooling rack. To keep your oven and cookies happy, only put one baking sheet in the oven at a time!

4. Om nom nom. Cookie paradise.

See you tomorrow! :)


  1. I tried to make these yesterday, I doubled the recipe since I was taking them to a family gathering. I followed the recipe exactly but my first batch was a complete failure, a flat greasy mess. I kept adding more and more flour and eventually they were perfect. I was wondering if the recipe was supposed to have 1 3/4 cups of flour instead of just 3/4 cup? Thanks for all the great recipes, I'm loving your blog!

    1. Hey Emily! It's not a typo - however, since I've made this recipe a zillion times, I think I know why that might have happened. Keeping the margarine and shortening relatively cold seems key. You want them to be workable, but not so soft that they're oily. Another thing that helps is chilling the batter for a bit before baking - helps them from spreading out as much. Hope this helps and I'm glad you managed to rescue the cookies!