Vegan Chocolate Chip Cookies
As a competitive figure skater, I need high-energy snacks to keep me going. These cookies are loaded with nuts, chips and fabulous flavor. Coaches at my skating rink are always sneaking two or three when I bring them in! —Cassandra Brzycki, Wauwatosa, Wisconsin
Reviews
Very easy recipe. I reduced the pill buy half and add more almond milk. I had to spray the pan with oil spray because the first batch of cookies stuck to the pan. I love these cookies.
This is a really great recipe! The cookies definitely have a soft and chewy texture, but for me that's a good thing. They were moist, didn't crumble, and were not at all greasy. Very good!
These are great when room temp, not so much fresh out of the oven. I sub whole wheat flour, coconut oil, and add a few tablespoons of flax seed. Today I didn't have any non-dairy milk, so I substituted my hazelnut soy creamer and they turned out to be my best batch yet. These are not greasy, crumbly, or overly chewy! Love this recipe, thank you!
My family loves these. I've made them several times and they always turn out great. We prefer these to the Nestle recipe any day. Soft and chewy, and they're easy to make. Thanks for the recipe.
absolutely horrible. don't know who made this recipe but my cookie dough was crumbly and had a hard time sticking. and also, THE COOKIES DON'T EXPAND LIKE NORMAL COOKIES. So thanks to this recipe I was left with cookie balls that crumbled the second you attempted to pick them up. Also way too soft/chewy. I've had tons of vegan baked goods and this was the worst. whoever wrote this recipe must've been blind when they did it.
These came out fantastic! Great recipe. They were the perfect combo of chewy meets crunchy. Nice consistency. I've been looking for a reliable vegan choc chip cookies recipe. Will bookmark this one!
These aren't the worse cookies that I've ever had but I definitely won't be making them again. They were too chewy for my taste, even when I cooked them a little longer and got them a little crispy. The center texture of the cookie wasn't something that I found appealing. The applesauce gave them an interesting floral taste.My boyfriend complained that they had a kind of skin on them that was weird to bite into. I could kind of tell what he was talking about but that didn't bother me as much.They are also insanely greasy. Just touching them left my fingers shiny. They're sticking together pretty good to and I'm a little worried that they're not going to keep well because of how moist they are.
This is a delicious recipe, Cassandraa. I work for Starbucks and we enjoyed them as a pairing in a coffee tasting with Verona coffee. I baked up twelve and scooped the rest of the dough onto parchment and froze them. They baked up as delicious after being frozen as they did fresh. I plan to use coarsley ground walnut pieces to add more crunch next time I make them.
This is my first vegan dessert recipe. Good to know chocolate is not lost to me forever. Even though I had to reduce sugar and oil, used whole grain flour - my family like them - soft with a lot of flavor!
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