November 10, 2008

Chocolate Chip Cookies

by IsaChandra

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.



  • November 10, 2008 at 6:36 am: TadMack

    Ooooh. I was just feening for some cookies! I think I’m adding a little oatbran to mine, and maybe crystallized ginger with the chips (because I can never really just leave a recipe alone), but other than that, we’re talking the same language. Yum. Happy Monday.

  • November 10, 2008 at 7:28 am: denny

    I’m weening of cookies and ya had to post this today!

  • November 10, 2008 at 9:01 am: sarchan

    Now I want cookies.

  • November 10, 2008 at 10:14 am: Katy

    Mmmmmmm, cookies! I loooove chocolate chip cookies!

  • November 10, 2008 at 11:46 am: KarynMC

    Is the dough dry with this one, too? lol

  • November 10, 2008 at 12:10 pm: jd

    I think the real question is, how did they go over as a measly present?

  • November 10, 2008 at 12:24 pm: leslie

    Yum yum. Must bake. My cozy food lately has been home-built vegan smores and cocoa.

  • November 10, 2008 at 3:23 pm: katiejayne

    Yay for no Earth Balance!!!!!

  • November 10, 2008 at 4:57 pm: kim

    I am going to make these. Been looking for a good chocolate chip recipe without margarine and without Ener-g.

  • November 10, 2008 at 4:59 pm: Amy

    These will definitely soothe my super-stressed-out-crazy-self. An entire batch of Chickpea Noodle Soup helps too.

  • November 10, 2008 at 5:39 pm: River (Wing-it vegan)

    Crinkly crispy and soft goodness!

  • November 10, 2008 at 9:10 pm: erica

    No EB in chocolate chip cookies is it possible?

  • November 10, 2008 at 11:37 pm: kittee

    I am really trying to stay away from palm oil, so it’s awesome to see these. I may try them with some gluten free shit and see if i end up with something palatable…

    Thanks Ishie!
    xo
    kittee

  • November 11, 2008 at 12:54 am: ruby red vegan

    Oh wow, EB-free chocolate chippers! I must make these soon!

  • November 11, 2008 at 2:09 am: IsaChandra

    kittee…I made these with oat flour, too. I added maybe an extra 1/3 cup. I’m trying to stay away from palm oil, too. So no more greasing each other up in palm oil and sliding around on the kitchen floor.

  • November 11, 2008 at 9:46 am: Rebecca

    Umm… I’m not gonna lie – I went home and made these immediately after reading this, ate the whole batch, and then passed out in a cookie coma. So, in other words, these cookies are friggin’ awesome!

  • November 11, 2008 at 12:34 pm: jd

    Made these last night, here are my notes –

    making the caramel was exciting and easy.
    the dough was not stiff, it was more moist.
    I was terrified they would not bake in 9 minutes, but they did!
    They’re the best chocolate chips cookies yet, and you are amazing.

  • November 11, 2008 at 1:26 pm: kimmykokonut

    These sound great! I’ve been wanting to figure out a choc chip recipe without EB, and here it is. Thanks for doing all the work! Can’t wait to try them.

  • November 11, 2008 at 1:48 pm: Kristi BadYogi

    oooh, Earth Balance got super expensive here a few weeks ago, so any alternative is a welcome one, thank you for this! (the only other vegan marg-type stuff we get here is Fleischman’s which is loaded with trans fat and I refuse to even acknowledge its existence when i walk past it in the store)

  • November 11, 2008 at 2:34 pm: rnmsalem

    Can anyone recommend a substituion for the tapioca flour? Would rice flour or cornstarch be a good idea?

  • November 11, 2008 at 4:31 pm: Genoire

    Bless you! I love Earth Balance, but in chocolate chip cookies, it always leaves that kind of beany aftertaste. I can’t wait to try this recipe (and buy your new cookbook!).

    Genoire

  • November 11, 2008 at 8:15 pm: buddhistcupcake

    rnmsalem: yea, i don’t have tapioca flour either, but a google search of tapioca flour substitutes tells me cornstarch or arrowroot will work just fine!

  • November 12, 2008 at 10:13 am: Heather K from PA

    Ummm… LOVED these! I suck out loud at making cookies. These were so easy and amazing. Thank you!

  • November 12, 2008 at 11:34 am: Rachel

    I made the other cookies from VWV and i had to add a lil bit of almond milk to them cause they were dry. but I read this article in the New York Times about the “Best Chocolate Chip Cookies” and they recommended that you let the batter settle for about (i think) 72 hours or something an then make them, and sprinkle a lil’ bit of sea salt on them.I tried this with the VWV recipe and my friends loved it. I am trying that with this recipe. so i will be baking them Thursday evening. Also arrow root, corn starch, cassava flour or yucca flour are substitutes for tapioca cause i think the intention of it is to make it stiff/use as a binder. I also am glad it uses almond milk vs Soy/Rice milk cause i think Almond is thicker, not as chalky and creamier. I will post what happened to my cookies when I bake them Thursday night.

  • November 12, 2008 at 12:49 pm: allicia

    Would arrowroot work okay for this? I have a ton of it and I don’t have space for more kinds of flour.

  • November 12, 2008 at 1:11 pm: Terry

    Gosh darn beautiful.

  • November 12, 2008 at 1:29 pm: Tofulish

    Ooooh. These look so good. I think these are going to be my fall indulgence this weekend.

  • November 12, 2008 at 8:01 pm: Debbie

    These are like crack. They will make you inhale them straight from the oven. Thanks for making them so easy to make, Isa! Amazing!

  • November 13, 2008 at 12:12 am: Nightowl

    What’s wrong with EB?? I love that stuff and the cc cookie recipe in VWAV that uses EB is awesome. Is it because it contains soy??

  • November 13, 2008 at 1:08 pm: lazysmurf

    These cookies are psychotically good. I have several vegan cookie recipes that I already love so I wasn’t going to make these but then we ran out of margarine and maple syrup and I saw how people were fawning all over this so we made them last night (with cornstarch instead of tapioca) they were the best cookies I think I have ever had. I can’t believe it.

  • November 13, 2008 at 5:05 pm: AsstroGirl

    Yum! I made these today and love this recipe. That caramelly thing is really kind of crazy to see happening…apparently it makes a great cookie recipe.

    Thanks, Isa!

  • November 13, 2008 at 9:34 pm: Susan

    I made these last night and they were fantastic. The cookie dough was quite moist though, mine could not be described as stiff. I often find this with cookie recipes, so maybe it is regional differences in ingredients or something, though I don’t know quite why LOL I used arrowroot instead of tapioca flour and soy milk instead of almond milk. They took a couple of minutes longer for me to bake. But they were AWESOME! I had to ban my parents because they started scoffing them down, so thankfully I saved enough to take into work today.

  • November 14, 2008 at 2:06 pm: Rachel

    I baked mines last night after making the mix like Tuesday night. they came out wonderful, really soft in the inside and crispy edges. I tried to sprinkle a lil sea salt on top, to combine like sweet and salty but i thin k cause my sea salt was fine, it got absorbed but it came out great. but yeah, honeslty do not bake more than 9 min, i turned around for a minute and accidently baked a lil more, they totally dried out (only like 4 cookies) they were not burnt but dry a uber crispy, like Kebler Elves type cookies.

  • November 14, 2008 at 9:35 pm: Kiersten

    Isa, can I use anything other than tapioca flour, or will that mess the cookies up? (The cookies look great, by the way)

  • November 15, 2008 at 6:21 pm: Bethany

    I made these this week. yum! thanks so much for the recipe, they were all that you promised.

  • November 15, 2008 at 10:57 pm: Jodie

    I just made these, using cornstarch instead of tapioca and turbinado instead of brown sugar. Excellent.

  • November 16, 2008 at 1:57 am: IsaChandra

    Kierstan, you can use cornstarch or arrowroot.

    Thanks for the cookie-luv everyone!

  • November 16, 2008 at 4:52 pm: Ellie

    :O

    I can’t even describe how awesomely delicious these cookies are. I just made a batch (subbed cornstarch for the tapioca) and they are wonderful.

    Thanks so much, Isa! :)

  • November 16, 2008 at 7:35 pm: becky/happyok

    i made these with cornstarch and soy milk as well – and my oven is old, so at 350, they are taking about 18 minutes. i snuck one out though, around the 10 min mark, just to see….omg. so good!!! i threw some walnuts in soe of mine as well.

  • November 17, 2008 at 1:28 pm: JessieG

    These are so good! I used arrowroot, dark chocolate chunks, cranberries and pecans in mine. I can’t stop eating them!

  • November 17, 2008 at 8:42 pm: Heather

    These cookies are fantastic. I sort of freaked out though because my dough was really, really moist and liquidy – I added a bit more flour and they were good to go. I made 12 extra large huge cookies.

    My omnivore family has attacked the pan!

  • November 20, 2008 at 3:50 pm: snooky doodle

    is it possible to use something else instead of tapioca since its not available here. These look so delicious

  • November 21, 2008 at 10:55 pm: Melisser

    Ooh, these are GOOD! Did 1/2 chocolate chip, 1/2 chocolate & butterscotch chip, arrowroot, soy milk & they’re fab! I want to try them with tapioca & almond milk in the near future.

  • November 22, 2008 at 2:34 am: Megan

    These are in the oven now, I couldn’t resist! I used cornstarch instead of arrowroot, hopefully they’ll still be alright, if not I might add a little more flour to the rest of the batch since the dough was awfully liquidy.

  • November 22, 2008 at 6:23 pm: Genoire

    I made these today with cornstarch and rice milk. They tasted delicious, but were extremely goo-ey. They spread a whole lot on the baking sheet and ended up being really thin and crispy. Still delicious, but I’m not sure if I’ve done something wrong, or what??? Any suggestions anyone?

  • November 23, 2008 at 11:54 am: Deleilan

    Isa, you truly are amazing. Thank you for this recipe! I tied an apron over my pajamas and made 1/2 batch of these this morning ? incredibly easy and delicious! I’m thinking of using sesame oil instead of canola next time… and maybe add a bit of cinnamon? Oooh, the possibilities!

  • November 23, 2008 at 10:27 pm: IsaChandra

    If the dough is gooey add a little extra flour by the tablespoon.

  • November 24, 2008 at 4:19 pm: Mary

    I made these last night with rice milk and raw sugar (in place of brown and white sugars). They were fantastic. Like someone else’s who used rice milk and commented, mine spread out a lot making them thin and crispy. But I wouldn’t change that because they were delicious. Thanks for the recipe!

  • November 25, 2008 at 9:10 pm: meep

    have you tried the chocolate chocolate chip & walnut cookies at Boneshakers!? vegan yummy-ness!

  • November 26, 2008 at 8:48 pm: Genoire

    Hey again! I tried these once more. I still used corn starch, but then I used soy milk and whole wheat pastry flour. COMPLETE SUCCESS! Perfect cookies! They weren’t flat at all! I think the pastry flour really helped to add some bulk, and now they’re a tiny bit more nutritious.

  • December 2, 2008 at 7:36 am: Mari & Dan

    Hi chocolate fans all over there!
    We are more or less like you, being passionate about and adoring the very idea of chocolate in all shapes and tastes! We want people to share more and more our passion for chocolate and therefore we have decided to create a blog about this tasty product in Romania. In our country there are many chocolate addicts who really enjoy and love chocolate, and building a blog would not only be a remarkable thing, but also a chance for Romanian chocolate fans to share their ideas and feelings about chocolate in general. At the same time, our blog will benefit from the points of view of some experts in the chocolate industry. We are open to any kind of suggestion and we would be more than welcomed to benefit from the advice of you, chocolate lovers! For many talking about chocolate could last a lifetime!

  • December 6, 2008 at 2:59 am: Rafi

    I love these cookies yo

  • December 6, 2008 at 3:01 am: Danya

    Hey!!

    I really like recipe but i eatted too much sugarz today soooo NO COOKIES FOR ME!

  • December 6, 2008 at 3:12 am: ???? ???

    I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
    If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
    Ciao!

  • December 6, 2008 at 3:13 am: ???? ???

    I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
    If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
    Ciao!

  • December 6, 2008 at 3:13 am: hatem

    I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown mbobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
    If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.
    Ciao!

  • December 8, 2008 at 10:58 am: Regina

    I liked the simplicity of this recipe. I did sub arrowroot and soymilk since I had those both on hand. The dough was definitely too wet to roll into a ball, but I test-baked a couple and they turned out perfect, so I went with it and used a teaspoon to plop the dough on the sheet as usual. I only got to eat one, though — I gave the rest to the staff of our local farm animal sanctuary as a holiday gift.

  • December 26, 2008 at 11:32 pm: Diann

    Thank you for taking out the EB. I would have made these cookies with it, but I really can’t stomach the stuff anymore. These cookies were so fun to make and even though they aren’t *Christmas* cookies, I made them for Christmas along with tons of other treats and they were the first to go. These are the best chocolate chip cookies ever.

  • January 2, 2009 at 12:12 am: Sean Quba

    Made ‘em tonight and they’re great warm!

  • January 17, 2009 at 5:37 pm: Julie

    I just made those cookies (replaced the tapioca with corn starch) but it didn’t work at all – during the whole thing it seemed like there was way too much oil – it separated from the dough before the cookies were in the oven and the cookies came out oily too – very, very greasy fingers just from eating one. And the cookies don’t look like cookies, they just spread out… :( what went wrong?

  • January 17, 2009 at 7:38 pm: Shesh

    My goodness. These are AMAZING. Don’t, under any circumstances, be afraid to use whole wheat flour ;)

  • January 17, 2009 at 7:41 pm: Shesh

    @Julie — did you mix the first ingredients together for at least 2min? I found that to be a really important step for getting all the oil mixed in.

  • January 21, 2009 at 4:09 pm: Nick

    The thing that is most important when making these is the whisking process with the oil, milk and sugars. I say whisk more than 2 minutes, even, because if you don’t blend them all properly the cookies will be oily and weak.

    When done properly though, they are extremely addictive. Bet you can’t have just four.

  • January 22, 2009 at 12:10 am: Jessica

    I agree on the addictiveness factor: I just finished eating the whole batch just now that I made on Sunday afternoon. I shared with no one.

  • January 22, 2009 at 11:16 pm: Jamie

    Has anyone tried doubling this recipie? It is too good to stick to just one batch.

  • January 23, 2009 at 5:51 pm: Adriana

    These are ridiculously easy and dangerously delicious.

  • January 25, 2009 at 5:38 pm: Carrie

    I followed this recipe EXACTLY (although I used rice dream instead of almond milk). Mine were runny and spread out on the sheet before they went in the oven.

    I suspect the flour measurement was the problem. I ALWAYS sift my flour, spoon it into a measuring cup, and then level off with a butter knife. I’m assuming that if I just scooped up a cup and a half of flour and leveled off, I would have had more flour and a stiffer batter. I thought about adding some more flour but didn’t want to mess it up. I did use an electric beater and mixed the sugar/oil until it was well combined (at least 2 minutes).

    They were tasty, but not pretty to look at. I’ll give it one more try with more flour next time. I like my cookies to have more structure.

  • February 1, 2009 at 4:49 pm: chris

    I just love chocolate chip cookies..mmmmm..that pic looks good enuff to eat..nice job :)

  • February 1, 2009 at 7:59 pm: Jess

    Holy crap, these are amazing! THANK YOU. I was kind of nervous to try them due to mixed reviews here, but I had no problems whatsoever! I made sure to mix the oil/sugar/tapioca mixture for 3 minutes until, as you said, it looked like smooth caramel. I used 1 c. whole wheat pastry flour + 1/2 c. unbleached, scaled back on the oil by about 2 Tbsp. (didn’t replace it with anything), and added about 1/4 tsp. almond extract. Other than that, followed exactly. I think the chocolate chip amount should be more like 1/2 c. instead of 3/4, but these are soooo perfect I feel nitpicky saying that. I bought tapioca flour just for this recipe & I definitely don’t regret it!!!

  • February 4, 2009 at 7:51 pm: suzyg

    These are the crispy chewy caramelicious ccc I have been searching for! Added 3 extra tbsp flour, as I’m a spoon and level gal and the consistency of the dough was perfect. Cookies came out exactly as I wanted them. Thank You Isa!!! And welcome to Portland :)

  • February 25, 2009 at 12:15 pm: Kate

    I made these and subbed cornstarch for the tapioca. They were delicious! Now I’m going to figure out a way to sub some oatmeal instead of flour for oatmeal chocolate chip cookies.

  • February 27, 2009 at 4:58 pm: Siri

    Love these cookies! They turned out perfectly. Thank you!

  • February 27, 2009 at 9:38 pm: Linnie

    OMG I love you. Thank you for such a great recipe. I just made these for my daughter who is allergic to dairy/eggs/nuts and they are the best choco chip cookie recipe I have tried. LOVE THEM!

  • March 2, 2009 at 12:29 am: bryophyte

    I just wanted to add how I’ve done w/ this.

    The first 2 times I did this I made them normally, with the long oil sugar beating times and then added the flour, usually adding a half cup extra flour to the something stiff like I was expecting. It seemed baking took a bit longer too. They had a bit of a crystally sugar crunch the second time because I used some sucanat instead of turbinado, but I might not do that again because I’m not sure the chemical structure is right for the reaction.

    Anyway, The third time my gf was in charge and she did it different but they were still awesome. We did the carmelly part the same, and only used the proper recipe amount, and mixed it with the mixer a long long time til the dough was super smooth (I only mixed til it seemed all incorporated and til i was done adding flour previously). These ones were nice and soft and fluffy and somehow smooth. All is good either way. The trick though, since the dough was so sticky was to put flour on your hands when you roll the ball. So probably extra flour was incorporated but it was at a different point.

  • March 6, 2009 at 4:26 am: Lauren

    OMG these are amazing! I haven’t made cookies in a long time, and here’s what I found with this recipe. #1 – super easy! #2 – I used soy milk and cornstarch with no problems. #3 – The first batch I made way too big, so it only made about 10 and they all ran together and were thin and slightly doughey. I still ate 3 :) So, I made another batch and added more flour and that really helped. I only ate one; gotta save them for my coworker’s bday tomorrow. I used to be vegan (now I am veg) and these cookies are seriously making me consider converting back. It IS possible to have good stuff without supporting the dairy industry.

  • March 10, 2009 at 10:50 am: Nicole

    On my second try, these came out great, and were delicious! I was so glad, because I love how easy these are, and that they’re margarine free. I’d tried the Homestyle CCCs from Dreena’s cookbook, but some of my tasters didn’t like the maple syrup taste (I didn’t mind, but others did.) I was super excited to see Isa’s recipe. My non-vegan coworkers have given them the thumbs-up.

    I subbed cornstarch for the tapioca flour, and used a bit less oil (probably 2-3 Tbsp less). I scooped & leveled my flour (it was very settled flour). I’d agree that the batter isn’t very stiff. I baked some of them 9 minutes, some 10, and they were nicely done, but not as toasty looking as those in Isa’s photo. I’ll have to try cooking my next batch a bit longer next time because the BF likes toasty cookies best.

    (My first try with this recipe didn’t work out, though. I used tapioca flour, poured the full amount of oil, and used my standing mixer to mix the “caramel.” I don’t know if it was my mixer, my flour, my tapioca, or what, but my cookies were oily and they never cooked through. I even tried adding a ton more flour, but then they just got sort of dense and tough, and had a taste.)

  • March 10, 2009 at 10:55 am: Nicole

    I forgot to say that I also added a scant 1/4 tsp of blackstrap molasses, just because we like that extra molasses-y flavor.

  • March 17, 2009 at 11:00 am: michelle

    beautiful:) i would have to say these cookies are the best cookies i have ever had. i recently started following your blog, because im in love with your cook book, and had to try this recipe! i brought a few to school and all my friends are asking for the recipe! thanks for the worlds best cookie recipe:)

  • March 20, 2009 at 1:33 am: Franni

    I just made these!!! They are soooo good!!!!!!!

  • March 28, 2009 at 1:47 am: Gabriella

    I added Flax Seed instead of tapioca flour and substituted a little bit of Coconut Milk for 1/2 or 1/3 c. of oil (does that make sense)?

    Anyhow, they were SO DELICIOUS.

    I think I’ll try them next time with whole wheat flour, but I’m keeping the coconut milk. Great recipe!

  • March 30, 2009 at 3:40 pm: amy

    I just made these this weekend. Finally, a vegan chocalate chip cookie worthy to be called a chocalate chip cookie.

    thanks!

  • April 5, 2009 at 11:34 pm: veggiesteph

    SO GOOD I am going to have to bring them to work tomorrow so I don’t eat the whole batch myself. I used cornstarch instead of tapioca. Used half of the oil and subbed applesauce for the rest. I also replaced 1/2 cup of the flour for rolled oats – super delicious!

  • April 22, 2009 at 9:03 pm: Monica

    these are absolutely the worst thing that could ever happen to my waistline.

    SERIOUSLY, I made them yesterday to send to my mom for her birthday and only sent her half the batch because they were so good that I had to keep some for myself! That may make me a bad daughter, but these are PRECISELY what I’ve been looking for! A chewy, melty, gooey on the inside, crispy on the outside, perfectly golden chocolate chip cookie. I’m obsessed.

  • April 26, 2009 at 10:11 pm: Koko

    Oh.My.God. These are SO good. They fabulously unhealthy and just what I don’t need….but MAN ARE THEY WHAT I WANT! They came out of the oven about 3 minutes ago and I’ve already eaten about 5 cookies worth of dough and 3 cooked ones. MMM! Delicious.

  • April 27, 2009 at 7:28 pm: Carrie-Dell

    These were amazing! I used half wheat flour and half white, and they are great. Thanks as always Isa!

  • May 2, 2009 at 9:52 pm: Jin

    These were soooooo good! Moist and chewy.
    I used Dark Chocolate Chunks and boy, they were irresistible! Great with a tall glass of soy milk! Yum!

  • May 3, 2009 at 9:14 pm: kris

    Mmmm, super yum. I would add for any folks at high elevations (like me, w00t Albuquerque, NM) … I had great success with baking at 420 degrees for 9 minutes.

  • June 27, 2009 at 3:44 pm: windexxx

    hells yeah for these cookies! all my cookies end up crumbly but these were perfect texture and taste i couldn’t help but inhale them. gave them to a couple foo’s who didn’t know what a vegan was and they asked for more to take home. victory!

  • June 29, 2009 at 12:42 am: Caitlin

    Wow, these are delicious! The best vegan choc chip cookies I’ve had yet. I also made a chocolate-free cookie for my dog (she injured her paw and I wanted to cheer her up), and she gives it her stamp of approval. :)

  • July 1, 2009 at 12:42 am: Jessalyn

    I have made batches and batches of these cookies for friends, family, roommates, co-workers, and students – mostly non-vegans – and they get a triple thumbs up every time.

    The “carmelization” of the sugar and oil is the key to the kingdom! If you have a stand mixer, you’re probably already doing this, but I HIGHLY recommend dumping everything in the mixer. You can slam the oil and sugars together really consistently with minimal effort on your part. Also, if you want to experiment, adding 1/4 cup cocoa power during the 1st flour stage makes an awesome double chocolate chip treat.

    These are so quick and brainless – perfect for zoning out reflection time or a quick personal cheer up if you’re in need of one!

  • July 29, 2009 at 2:01 pm: Karyn

    I am wondering who has tried the cookies both ways ( with and without applesauce). Can you taste a difference?

  • July 31, 2009 at 10:21 am: Jennie

    Nightowl Says:
    November 13th, 2008 at 12:12 am
    What’s wrong with EB?? I love that stuff and the cc cookie recipe in VWAV that uses EB is awesome. Is it because it contains soy??

    Earth Balance is made with palm oil- http://theproblemwithpalmoil.org/

  • October 8, 2009 at 6:36 pm: bryophyte

    Jennie- I think the biggest problem with EB is the price! Almost $4 for a little tub, but canola oil is cheap!

    At least that’s *MY* reason for using this oil recipe!

  • October 26, 2009 at 7:25 pm: rizzo

    I’m assuming that the sugars are 1/2 & 1/4 cups? Also, it looks like people who used rice milk had theirs spread too much.

    My batter is resting now to let the flour ‘hydrate.’ Can’t wait to try ‘em!

  • November 12, 2009 at 6:57 pm: Shawn Thompson

    This recipe caught my eye because I am trying to develop a rainforest-friendly cookie that does not use palm oil. Orangutans are being driven to extinction because their forests are being cut down in Borneo and Sumatra for palm oil plantations. I am developing the recipe for the rainforest-friendly cookie in connection with my book about orangutans, The Intimate Orangutan, which is being released in the U.S. in March 2010. I’d be glad to hear from anyone who can help me design this cookie, particularly if it can be low fat and healthy. I intend to post the recipe on the Internet when I finish. There is more information about orangutans on my website http://www.-a-new-leaf.com. There is contact information on the website too.

  • November 12, 2009 at 7:16 pm: Shawn

    Oops. My website address should read http://www.a-new-leaf.com

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  • April 23, 2010 at 4:31 pm: JG

    Seems like far too much chocolate chips… I’ve reduced to 1/2 cup and it still seems like too much. Maybe 1/3 cup.

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  • May 3, 2010 at 2:41 pm: Anna

    These did not work out for me at all. And I have to know what i did wrong.. everyone else seems to love them!

    I subbed arrowroot for tapioca powder. I had to add more flour because on its own, with the ingredients alone.. this batter was so very runny. The whole “For 3 inch cookies, roll the dough into about ping pong ball size balls” was very misleading. this batter was not rolling anywhere. No how no way.

    The end result was cakey and bland. I was so sad. DO NOT GET ME WRONG. I still ate all 12. By myself. In two days. But something was still wrong/off. I am going to try again. i want this to work. ;_;

  • May 3, 2010 at 2:44 pm: Anna

    Oh, and my post above, the other substitution I made was half applesauce, and half the oil. This usually works out ok!

  • June 23, 2010 at 10:18 pm: Meg

    by far my favourite cookie recipe!

    anna, i’ve never had good luck trying to sub applesauce in this particular recipe, it makes them cakey. i always use cornstarch or arrowroot, and sometimes add an extra tbsp or two of flour, and i’ve never been able to get my dough to “roll”. i just do small (2 dozen +) drop cookies and they always turn out great!

    just take the plunge for full fat and they’ll be fine :)

  • November 20, 2010 at 5:20 am: Rach

    Throwing it out there that I’m stealing that totes adorbs picture up there for my Facebook picture. Also that looks delicious and I need to stop reading food blogs at night lest I drool myself to sleep. Will make these soon!

  • November 25, 2010 at 9:30 am: Juliana

    thanks for the perfect recipe !!!!!

  • December 13, 2010 at 10:30 pm: grainy maggots

    just made these, bf and i have eaten 5 already, i’m going to wait til he falls asleep to scoff the rest…

    these are the best cookies ever. period.

  • December 19, 2010 at 4:18 pm: Clara

    I have made cookies using the VWAV recipe and this recipe. Like both, but Love, love, loving these! Taking to a potluck so I know I’ll be able to eat something “healthy” :) (And, finally able to eat raw cookie dough is a plus, too!)

  • December 29, 2010 at 9:00 pm: stacey

    I am making these now….& the dough is soooo sticky & wet….am I doing something wrong?

  • December 30, 2010 at 3:09 am: Katie (Sweet Tater)

    i used olive oil and arrowroot because that’s what i had on hand instead of veg oil and tapioca starch. worked beautifully. of course, the olive oil imparts a slight taste, but i like it. i almost always bake with it anyway.

    these are lovely little cookies. thanks!

  • January 9, 2011 at 12:06 am: Frankie Marie

    Okay, so I made these last night. To combine the wet ingredients I used a hand mixer (just so it would get the job done efficiently and PROPERLY). I substituted Cornstarch for Tapioca Flour and Soy for Almond Milk. I also used 1/3 cup chocolate chips than the listed 3/4 cup. Basically these turned out PERFECTLY!!! I will be adding chopped pecans in with the chocolate, and 1/2 banana (mashed, in with the wet ingredients), and maybe also 1 or 2 teaspoons Earth Balance to give it good buttery flavor. Thank you once again!!!

  • January 20, 2011 at 1:26 am: Melissa

    I’m making these now, but they are taking MUCH longer than 8 minutes to be done…. Has anyone else experienced this with this particular recipe? I’m adding 2 minutes and checking. I’m up to 16 minutes now. Who knows…

  • January 20, 2011 at 8:28 pm: Sunday

    I made this last night, following the recipe to the letter. They are INCREDIBLE, and I ate three times my weight in cookie dough without the fear of raw eggs killing me. I brought them in to work the next day and no one in my office (all non-vegans/vegetarians) could taste a difference, and they were devoured.

    This recipe is so easy, to all the people experiencing weirdness, make sure to re-read, re-read, and re-read directions. I am for SURE going to make more of these again tonight.

  • January 22, 2011 at 2:10 pm: Ty

    These cookies were very good. I was very proud of my first batch. I used olive oil instead of canola oil as well as spelt and oat flour in place of the white flour. I did not use any tapioca flour. These cookies were delicious and super easy to make. Thanks.

  • February 3, 2011 at 6:11 pm: Sarah

    Just tried these last night. AMAZING!! My non-vegan husband loved them. I loved them. So easy and so delicious. Made it exactly as recipe said and they came out perfect. Thank you!!

  • February 12, 2011 at 3:41 am: Heather

    These came out great – just like the picture – and baked in 8 minutes for me. I used cornstarch and soy milk and beat the oil into the sugars for a good while, til nice and fluffy. Yum!

  • February 18, 2011 at 2:16 pm: Paula

    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?

    • February 18, 2011 at 3:39 pm: IsaChandra

      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.

  • February 18, 2011 at 8:18 pm: Paula

    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.

  • February 21, 2011 at 3:32 am: Paula F

    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.

  • February 25, 2011 at 1:17 am: Caitlin

    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.

  • February 25, 2011 at 8:51 pm: Alexandre in Berlin

    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 !

  • February 25, 2011 at 11:45 pm: Cookie Monster

    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…

  • February 27, 2011 at 4:18 am: dee

    Could I use sunflower oil instead of canola oil? Canola oil had a strong flavor.

  • March 3, 2011 at 5:06 am: Maggie

    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 :)

  • March 3, 2011 at 5:11 am: Maggie

    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.

  • March 4, 2011 at 3:21 pm: nia

    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 :)

  • April 5, 2011 at 1:13 am: Christie

    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!!

  • April 16, 2011 at 4:53 am: ritu

    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.

  • April 21, 2011 at 12:21 am: Abbe

    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!

  • May 2, 2011 at 6:20 pm: Alyse EULA

    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.

  • May 18, 2011 at 8:47 am: lil bear

    lady these are DANGEROUS!!!!!

  • May 23, 2011 at 6:28 pm: tnychkn

    Isa…I love you.

    • May 24, 2011 at 2:13 am: IsaChandra

      This is the kind of message I like.

  • May 26, 2011 at 4:16 am: Vanessa

    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.

  • May 30, 2011 at 10:56 pm: legolas

    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!

  • June 1, 2011 at 11:59 pm: JJ

    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!

  • June 13, 2011 at 10:54 pm: mayra

    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!

  • June 27, 2011 at 12:52 am: Anneka

    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.

  • June 29, 2011 at 1:14 am: katherine

    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 ;)

  • July 1, 2011 at 6:02 pm: chrige

    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!

  • July 3, 2011 at 9:33 pm: Cheryl

    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.

  • July 5, 2011 at 5:50 am: Melissa Hughes

    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!!! ^_^

  • July 5, 2011 at 5:54 am: Melissa Hughes

    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?

  • July 6, 2011 at 2:59 am: Nicole B

    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.

  • July 6, 2011 at 3:00 am: Nicole B

    Oh, one more thing, I used grape seed oil instead of canola. Perfect.

  • July 10, 2011 at 11:56 pm: marsbar

    these are by far the best chocolate chip cookie I’ve eaten, vegan or otherwise. LOVE

  • July 13, 2011 at 7:46 pm: steph

    ***** 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!

  • July 24, 2011 at 1:25 am: Sarah Dee

    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 :x Delicious!

  • July 30, 2011 at 7:24 am: Glenn

    I thinked about baking these and when I did bake these cokkies they were so amazing, best ever! three stars.

  • July 30, 2011 at 8:12 am: Elizabeth

    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!

  • August 4, 2011 at 9:05 pm: Shani

    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!

  • August 10, 2011 at 1:27 am: Mary

    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.

  • August 26, 2011 at 10:22 pm: Carolyn

    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!

  • August 27, 2011 at 9:53 pm: Raven B.

    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.

  • September 14, 2011 at 1:38 am: Arnia

    Completely freaked when my dough didn’t turn out to be very thick, but after rubbing my hands in flour I rolled that sticky mess and it turned out…. perfect!
    The best way I can think to describe these is that they’re like Subway-style vegan cookies! Absolutely delicious, just like all your recipes, Isa! :) I know I don’t lie when I say that I wouldn’t have enjoyed the past two years since turning vegan if it weren’t for your recipes and guidance. THANK YOU
    Now on to the next scrumptious baking adventure….

  • September 15, 2011 at 8:07 pm: Dorothy

    I also had really wet dough, but I just went for it and they were perfect. Thanks!

  • September 19, 2011 at 7:50 pm: Kate B

    Oh my … I got this recipe out of the Vegan Cookies Take Over Your Cookie Jar book. I’m not an idiot but for some reason they turned out terrible. I didn’t sub anything but since my dough wasn’t even remotely stiff after following the directions I added 1/2 to 3/4 cup extra flour. I measured precisely (other than that extra flour…I was getting desperate). The cookies after 9 minutes were oily and cakey and I was a sad little baker. There was literally no crispness to them at all. I was totally bummed because the snickerdoodles I made a week earlier were the most perfect cookies I have ever made in my entire life (from VCTOYCJ as well). So, I’m thinking it was one of two things. 1. I didn’t do the sugar/oil mixing thing right and the caramel I was seening wasn’t the right caramel. 2. I should try different flour (I used unbleached white flour) like pastery flour or something. Help me Isa!!!

  • September 19, 2011 at 7:56 pm: Kate B

    ACK! I meant Vegan Cookies Invade Your Cookie Jar (VCIYCJ). :) Sorry about that.

  • September 22, 2011 at 7:22 pm: Deb

    Just tried this recipe and very disappointed. I have an oily mess. I followed the recipe so carefully, too. My first vegan cookie experience, so I’m bummed. My speciality has always been chocolate chip cookies, brownies, and cakes, so switching to vegan baked goods is challenging. I hope I don’t have an issue with the other recipes in this book, they all look so good. Does the humidity level affect the caramelization process? Our humidity is over 90% today and I know it affects other areas of baking and candy making, maybe I can blame my oily blob cookies on the weather!! :-)

  • September 23, 2011 at 7:58 pm: Kate B

    Deb! I had the same problem. I was totally vexed so I went at it again the next day. I used 1/3 c oil and whole wheat pastry flour. I made larger cookies (golf-ball sizedish) and let them cook for 10 minutes (watching like a hawk). They were much much better and crispy on the outside, chewy on the inside. Also, give the snickerdoodles in the book a try. They’re awesome. :)

  • September 29, 2011 at 5:34 am: Miss Lynx

    Just made these, with several minor variations – I used partly whole wheat flour, all brown sugar instead of a mix of white and brown (because I was out of white), soymilk instead of almond milk, arrowroot instead of tapioca, and reduce the oil slightly (because 2/3 cup seemed like an awful lot!). Oh, and added some chopped walnuts at the last minute, on whim.

    They came out absolutely wonderful – cooked in exactly the time state in the recipe, and delicious! The only problem I encountered was that the dough seemed to be a bit softer and sticker than the directions sound like it should be. Rolling it into balls was a bit tricky because it kept sticking to my hands. That seems weird, because you would think with less oil it would have been thicker? Also, I agree with those who’ve said that 3/4 cup of chocolate chips is a lot – at times they were literally falling out of the dough as I tried to roll it because there were so many (though that may be partly because I also added nuts). 1/2 cup probably would have been enough…

    Oh well. Neither of those are at all major problems in any case, and I’ll definitely make these again!

  • September 29, 2011 at 2:14 pm: Cyn

    Love your web-site, recipes and Cookie book. I hope you will reconsider your use of canola oil. To my understanding all canola (rapeseed) oil is GMO. Suggest alternatives such as walnut, organic sunflower, grapessed, etc. Just a thought. Thank you for sharing your delicious recipes that are created without harm.
    Peace

  • October 6, 2011 at 3:18 am: Nathalie

    Well, I botched this one :( The first time I made them, I forgot to add the almond milk at the caramelizing step, so i added it at the end. I ended up with really oily batter but the cookies actually turned out great.
    This time, I wanted to reduce the oil. I was making a double-batch so I used 1 cup canola oil, 1/3 cup apple sauce. By the end, my batter was waaaay too wet and runny so I added flour until it kind of resembled dough that could be molded into cookies. I must have added an extra cup of flour… which proved to be a colossal mistake because I ended up with cookie-shaped cakes instead :( So my suggestion is if you want to reduce the oil, just reduce the oil; don’t add anything else in its place. That being said, there is a reason why Isa writes cookbooks and I do not.

  • October 16, 2011 at 7:24 pm: Dee

    made these exactly as the recipe says except for using cornstarch, mmm mmm goood! Yes, the dough was somewhat “oily” a bit of a challenge to “roll” into a ball but did not change the YUMMM factor. Chewy, gooey goodness.
    even my non-vegan family loved them. Great recipe!!!!

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  • November 13, 2011 at 10:59 pm: Maria Lewis

    OMG I ran out of wheat FLOUR.
    I made them with barley flour and the fussy family didn’t notice a thing. They loved these — again!
    I have never had the “oily” problem of other bakers; I use my handheld electric mixer and carmelize the sugar/oil really well. I wonder if that is the problem others describe. Using a fork would be too much work!

  • November 21, 2011 at 5:57 am: Jessie

    These were a super yummy treat. I used my tablespoon measuring spoon to scoop batter onto the sheet–no mess, no rolling, slid right out. Next time I will try generous teaspoon scoops–I got a little overzealous with the second sheet and ended up with a cancer cookie–lots of interconnected cookies as a result of being dropped to close to their neighbors.

  • December 6, 2011 at 10:47 pm: Andrea

    Delicious recipe! I used them to make ice cream sandwiches – http://crawford.cc/wordpress/2011/12/vegan-ice-cream-sandwiches/

  • December 11, 2011 at 11:45 pm: Ayanna

    These are amazing! You would never know they were vegan! For those asking about the tapico flour, I used cornstarch and they are perfect! This makes recipe #2 from your site that came out amazing! Snobby Joe’s are the new favorite in my kitchen!

  • December 14, 2011 at 6:04 am: wordycat

    Argh! Just made these tonight, and I’m glad this wasn’t the first recipe I tried from the book. I made the Mexican Hot Chocolate Snickerdoodles twice last week—amazing! So I had high hopes for this recipe. Like several others, I followed the recipe to a T and ended up with dough that could in no way be described “stiff.” In fact, you could probably have poured it out. I should have baked a test cookie just to see what would happen, but instead I kept adding flour until it resembled something I could shape. I added a total of an extra cup of flour. I really hate chocolate chip cookies that run and are flat, so I guess I went way overboard in the other direction. And of course, I did all this before checking the comments. If these have the potential to be half as good as the Snickerdoodles, I need to give them another try. I’d love to see a video for this recipe to put an end to the consistency mystery. When I measured the brown sugar, I packed it down like I do with other recipes. Could that be a problem?

  • December 20, 2011 at 10:20 pm: Melissa

    Do you have any tips for making these sugar free. I want to bake cookies for my mom. It’s hard to find sugar-free vegan recipes.

  • December 24, 2011 at 12:09 am: Lisa

    these came out perfect ! my kids said they are the best choc chip cookies evah! I chilled the dough in the fridge for 10 min so it wouldnt be “sticky”.hopefully they last for my youngest to leave some for santa!

  • January 10, 2012 at 9:20 pm: Joelle

    Hi Isa,
    Okay. So I have made these cookies a million times and love them so when a friend asked for a good chocolate chip recipe on FB, I immediately pointed her towards this one. Somewhere in the conversation, one of our other pals threw out a snarky comment that if they were vegan “something was wrong with the recipe”. I know that half the reason he said that was to annoy me in that infuriating older brother way, so I want to send his partner a dozen cookies with instructions that my friend can’t have any until he grovels and admits he was wrong. :) I know you’ve mentioned that you send baked goods to your friends, so I’m wondering if you have any packaging and shipping tips about how to get a dozen chocolate chip cookies from California to North Carolina in as temptingly fresh a condition as possible. As always, THANK YOU.

  • January 11, 2012 at 6:24 am: Clare Harriott

    Best. Cookies. Ever!! The dough wasnt oily at all as some peeps had encountered-it was just perfect- like all of you’re recipes Ive tried. I used the cornfour/ soymilk option. Yuuuuuuuuummmmooo!!! Thanks heaps for sharing-Imy three lil kids practically inhaled them…and so did I! :D

  • January 19, 2012 at 8:57 am: Emily

    Came out perfect! I subbed cornstarch for tapioca flour (1/2 T) and used sesame oil. Cut out about 2 T of the oil and the consistency was good. Yummy in my yummy!

  • January 26, 2012 at 9:42 pm: Em

    These are by far the best cookies I have ever made. You are a goddess. <3

  • February 3, 2012 at 1:55 am: Francesca

    I had the same problem some mentioned with the dough being moist (NOT stiff at all) and spreading during cooking, and while they weren’t greasy, I thought I could taste the oil. I also added probably around three extra tablespoons flour. I never measure “mix-ins” and used chopped chocolate (it was on hand) so I just stuffed the dough full (yum). I also didn’t have brown sugar so i used 3/4 C white with a tablespoon molasses, plus a teaspoon or so of cinnamon and sprinkle of ginger. once the cookies cooled, I found them very chewy and delicious despite being flat (due to the oil, molasses, and probably large amount of chocolate that had melted into the cookies! haha).

    Next time I will spend even longer mixing the wet ingredients, and use an electric beater instead of a whisk. It looked caramelly to me, but perhaps it wasn’t stiff enough. I’ll also try and use brown sugar, and this time I’ll let my instinct guide me and add more flour if it’s too wet. I’d also try slowly incorporating all the dry ingredients (sifted together beforehand) while running a beater on low. THESE ARE DELICIOUS THOUGH. I just would like to try again and post those results. :)

  • February 3, 2012 at 1:57 am: Francesca

    Also forgot to mention- I used a 1:1 sub cornstarch for tapioca, but one commenter only used a 1/2 T- don’t know how much that would affect it? I would think it wouldn’t make a huge difference.

    • February 3, 2012 at 2:45 am: IsaChandra

      Ya know, a lot of people have told me this and so I tried it with just 1/2 cup oil and that works well. I would just do that next time!

  • February 11, 2012 at 3:08 pm: Quinn

    I followed the directions, using corn starch instead, and the cookies came out delicious.

  • February 12, 2012 at 7:20 pm: Jessica

    I just tried these cookies, and they didn’t come out well for me; I thought they were oily and sunken. I thought I followed the recipe exactly. Can you tell me what I might have done wrong?

  • February 16, 2012 at 7:41 am: Anj

    Sick cookies! I subbed coconut oil for canola, 1 tbsp ener-g for tapioca flour and added maybe a half cup more flour… The cookies were grwat, but the cookie dough was awesome…..i liked it raw!

  • February 17, 2012 at 1:57 pm: Rina

    hi Isa,

    these cooking are great! crispy outside and chewy inside *yummy*
    I just subbed the tapioca 1:1 for carob flour (was on hand) and only took 1/2 cup of canola.

    Many greetings from Germany,
    Rina

  • February 18, 2012 at 7:15 am: Rina

    oO I meant cookies…

  • February 20, 2012 at 10:38 pm: Amanda

    I made Post Punk Kitchen vegan cholate chip cookies. Check out my review of the recipe. A quick and dirty post from Amethyst Jean http://amethystjean.wordpress.com/2012/02/20/vegan-chocolate-chip-cookies/

  • February 21, 2012 at 2:55 am: veganbarista

    I just wanted to thank you for this recipe. I make it by heart now for every omnivore function i attend–people are shocked to find they are vegan–WOW! Thanks so much for empowering us vegans to inspire others.

  • March 1, 2012 at 12:28 am: veganbarista

    Although, I should add that i only use a scant 1/2 cup oil (somewhere between 1/3 and 1/2 cup) instead of the 2/3 cup. They always turn out perfect!! :) Brit

  • March 5, 2012 at 6:39 am: Lauretta

    holy cow. thank you.

  • March 5, 2012 at 9:23 pm: Mego

    wow- thanks so much. So hard to find no earth balance recipes. I used fresh orange juice and zest instead of the almond milk and wow. Day 2 (if they last that long) is incredible. My husband thinks they were too orange but what does he know:) I did make some batches with just the zest and its just a hint here and there- totally yummy.

  • March 21, 2012 at 11:38 am: Lisa

    These turned out great. I did up the baking soda to 1 tsp and my dough was pretty liquidy so I used about 2 cups flour total. I also made GIANT cookies. So I had to bake them for around 12-15 minutes. So delicious!

  • March 26, 2012 at 6:00 pm: Neil

    This is a great recipe, but the given amount of flour is too little and results in overly oily and soft cookies, I find that adding 1/2 – 3/4 cup of flour to the original recipe balances out the excess oil and makes a more crispy cookie with a chewy center.

  • March 30, 2012 at 1:27 am: Esen

    You guys these are fantastic!! I used spelt flour to make them gluten free. Bravo Isa!!

    Esen
    cookbooksandcake.blogspot.com

  • April 19, 2012 at 6:22 pm: Run4pancakes

    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! :-)

  • April 21, 2012 at 1:52 am: Laura

    Most addicting cookies ever! We LOVE this recipe in our house.

  • May 4, 2012 at 1:31 am: Jacqueline

    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!

  • June 25, 2012 at 1:24 pm: Emily

    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.

  • July 2, 2012 at 12:28 am: Elizabeth

    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!

  • July 12, 2012 at 8:02 pm: Anne

    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!

  • July 15, 2012 at 7:15 pm: Laurie

    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!

  • July 18, 2012 at 12:25 pm: JennyLee

    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 :)

  • July 25, 2012 at 3:21 am: Francesca

    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.

  • July 26, 2012 at 8:22 am: Emma

    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.

  • July 28, 2012 at 6:27 pm: Miranda

    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!

  • August 17, 2012 at 5:41 am: Nikks

    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

  • August 24, 2012 at 10:04 pm: Rosie

    These are great! thanks :)

  • September 6, 2012 at 6:29 am: Danica Pelzel

    Made these tonight…Yummy!

  • September 28, 2012 at 11:23 pm: chalynda

    whats tapioca flour? and do i need it?

  • October 14, 2012 at 4:09 pm: Becky

    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.

  • October 22, 2012 at 5:24 pm: Amy

    These are the best cookies ever! I roll these in coconut before baking and they turn out amazing!!

  • November 5, 2012 at 12:18 pm: Cookster

    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.

  • November 13, 2012 at 5:31 pm: Sammy

    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!

  • November 18, 2012 at 11:44 pm: Yuna

    I love these!!..made them over a dozen times!

  • November 21, 2012 at 9:00 am: best jerky

    On my gosh! I think I’m drooling. Thanks for sharing all these recipes. I’m pinning these to try them all later.

  • November 29, 2012 at 2:07 am: Rachel

    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.

  • December 5, 2012 at 10:52 am: BMorganJoy

    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.

  • December 11, 2012 at 4:07 am: RC

    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.

  • December 14, 2012 at 7:55 pm: Shelly

    These cookies are WONDERFUL!!! Best vegan cookie recipe I have found!

  • December 21, 2012 at 8:10 am: Sam

    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.

  • December 26, 2012 at 10:01 pm: sky adams

    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 :(

  • January 7, 2013 at 1:45 am: zoid

    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.

  • January 10, 2013 at 3:30 am: Robin

    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.

  • January 13, 2013 at 6:25 pm: sarah

    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.

  • January 28, 2013 at 4:23 am: Pam

    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.

  • January 28, 2013 at 5:31 pm: Jackie

    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!

  • February 18, 2013 at 9:31 pm: Melissa Powers

    I blogged this recipe today. My daughter is the one who actually baked the cookies but I just had to point out that even after making a couple of mistakes due to distraction (and doubling the recipe) they came out amazing. These are the favorite cookies in our mixed household (i.e, omnivours and vegan) http://mixxiespantryraid.blogspot.com/2013/02/the-best-chocolate-chip-cookies-ever.html

  • March 10, 2013 at 1:55 am: Shawn

    I made these tonight, and they were the first cookies that I have made since my husband and I have been trying out veganism. They were delicious. I made no substitutions and will make them again.

  • March 11, 2013 at 1:31 am: Jill

    Something went very wrong for me,the only change I made was cornstarch instead of tapioca flour as recommended, but they spread too thin and are flat and greasy. I wonder if the pan really needs to be greased. Oy.

  • March 19, 2013 at 9:36 pm: Kate

    I made these about two weeks ago and am having cravings for a second round! :)
    Last time I made these, it turned out to be two batches. The first batch I followed the directions (8 minutes but no more than 9) but they were so delicious that my friends and I got so carried away with how tasty they were that I completely forgot that the second batch was in the over- for a whopping 20 minutes! Get this- they didn’t even burn. However, they were as hard as a hockey puck, but still yummy none the less.

  • April 13, 2013 at 7:20 am: xgreenling

    I’ve made these gluten-free just by substituting Bob’s Red Mill GF AP Baking Flour 1:1. The dough/batter is definitely much looser with the GF flour. The first time I made them I compensated by adding more flour until the dough was stiff enough to roll; they were a little dry – kind of a shortbread texture, almost. Leaving them a little gooier makes for more moist, chewy cookies. I still usually have to add a tablespoon or two more flour. They do spread a lot more with the GF flour, so the fact that the batter is too loose to roll isn’t a problem. They work just fine as drop cookies.

  • April 14, 2013 at 3:56 am: lucia

    Just made these and love this recipe. I used cornstarch in place othe tapioca flour and flax milk. They are beautiful and delicious! Thank you!!

  • April 16, 2013 at 3:43 am: Sam

    You’re my hero. As a new vegan who loves to bake, I was worried that I would never have “real” baked goods again. I just made these and LOVE them and can’t wait to try more recipes on this site.
    Even the finicky, non-vegan husband approves :D

    • April 16, 2013 at 6:20 pm: IsaChandra

      Thanks!

  • April 18, 2013 at 10:56 am: Twisted soul

    Looking forward to making them, anyone know where non-dairy choc chips are sold?

    • April 18, 2013 at 5:17 pm: IsaChandra

      Semi-sweet chips are often non-dairy, just read the label! Ghiradelli usually are, but not always depending on where they are packaged. For a sure-bet, try Whole Foods.

  • April 23, 2013 at 6:31 am: Jena

    So, I tried to bake these for a vegan bake sale, followed the recipe exactly (except subbed cornstarch for tapioca flour) and they wouldn’t form. The dough never got hard enough to form into balls, so I had to spoon them out onto a cookie sheet. I kept them in the oven for well over 15 minutes, and they still turned out like cookie dough. Did I miss something? Is my browser not showing the recipe correctly? The only thing I can think of is it’s supposed to be 1 1/2 c brown sugar and 1 1/4 c sugar instead of just 1/2 c and 1/4 c… but I’d hate to waste all those ingredients if those turn out disastrous as well. Help please!!

  • May 14, 2013 at 8:00 pm: Coila

    1/2 brown sugar
    1/4 white sugar

    means

    1/2 cup brown sugar
    1/4 cup white sugar

  • May 14, 2013 at 8:02 pm: Coila

    Also, thanks again for making it easier to be vegan and easier to show people that “vegan food” != “tasteless/gross” :D

  • May 14, 2013 at 11:19 pm: laura

    urgh i fudged up the recipe. the batter came out more like cake batter than cookie batter. i’m sad now.

  • July 4, 2013 at 5:12 am: Anne

    These come out a bit too oily for me too, and a bit too underbaked in the middle. What I found works great for me is leaving them on a paper towel overnight, after they’ve cooled. In the morning the towel has soaked up the excess oil and they’ve firmed up a bit.

    • July 4, 2013 at 3:07 pm: IsaChandra

      Use 1/2 cup oil instead.

  • August 10, 2013 at 1:58 am: angelica

    Oooooweeeee! This is sure to warm this little hearth of mine. Best of all, the kids will be coming up this weekend with their paps and noddys, which should make this truly one to celebrate. Vegans win again. FIENDS!

    Pop says my vegan porridge doubles as caulking material…teehee

  • September 28, 2013 at 9:20 pm: Skye

    Made these about 30 minutes ago!
    They are so delicious but they spread a LOT more thatn i expected them too. My dough was a bit moist so maybe i should have added some more flour to it and that could have been the factor, also i felt like while i was forming them that the dough was a bit oily? My chocolate chips weren’t mixing in how normal cookies do, they seemed to have an olily cover and fall out. Has anyone else ran into this problem? Im guessing the way to fix it would just to add some more flour next time.

    But other than that they don’t even taste like vegan cookies! Im going to give them to my friends to try without telling them they are vegan (hehe) and see what they think.
    Thanks for the wonderful recipe!

  • October 20, 2013 at 9:27 pm: Kelly

    Holy Crap Balls.

  • November 19, 2013 at 7:32 pm: Christina Blue

    I made these last night following the recipe to a T and much like what most people said, my cookies came out a bit on the oily side. I had a feeling they would since the batter did seem more moist than it should, and I had to spoon them out instead of roll them. They still came out good and some people may actually prefer their cookies on the dough-y side (my boyfriend loved them) but with new recipes I always make a test batch when it comes to baking. This morning, I made them again following the recipe almost exactly again, except this time I only used 1/3 cup oil instead of 2/3 and I baked them for 10 minutes instead of 9 but I watched them every second after 8 minutes. They came out PERFECT and almost exactly like the picture. Very pleased with this recipe as it is very easy and quick!

  • December 4, 2013 at 6:15 pm: maya

    What is the purpose of the tapioca flour? can i put something else instead?

  • December 8, 2013 at 1:14 am: Mardhavi Rodrigo

    I really appreciate you creating palm-oil free baking recipes. Orangutans and conscious vegans worldwide THANK YOU!

  • December 9, 2013 at 7:29 pm: Stephanie

    So my dough came out kind of runny and the cookies fell apart because they were so thin. suggestions?

  • December 23, 2013 at 12:34 am: Sherry

    These were great, thanks!

  • December 23, 2013 at 1:07 am: AMY

    I would like to make these, but with pumpkin as well. Would you suggest I alter any of the measurements or ingredients?

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  • February 6, 2014 at 2:44 pm: Mallory

    These are hands down, the BEST cookies I’ve ever eaten/made. I really want to send some to my sister in Virginia (I live in Texas). Whenever I make them, they’re gone immediately so I have no idea how long they last… will they make it on a 3-4 mailing adventure?

  • February 24, 2014 at 3:44 pm: Lisa

    mine turned out perfectly! i used robin hood, unbleached all purpose flour and chocolate almond milk! also added chopped hazelnuts, caramel chips and coconut flakes! the rest stayed the same! thanks for the recipe!

  • February 26, 2014 at 5:56 pm: Amber M

    These are so amazing! I’ve made so many of your recipes over the years and they are always great, thank you!!!

  • March 13, 2014 at 2:43 pm: Coahuila Garden

    I made these yesterday, and I am so grateful that you gave us this recipe, Isa Chandra. The only modifications I made were to put in 1/3c brown sugar, and to create 9 gigantic cookies which took about 13 minutes to bake. They were rich and delicious, and came together in no time. Thanks so much for putting together a recipe for us that’s really simple to make and lovely to eat. Peace out!

  • March 20, 2014 at 1:20 pm: Rachel

    Any suggestion on making this into a chocholate chip cookie cake?

  • March 23, 2014 at 9:53 pm: Nannette

    I had the greasy oozy not cooking problem with my first pan, but he second pan turned out just right. I did the recipe as written. Maybe there could be a note to rest the dough for us beginners?
    Oh how I love being able to share the dough with my kiddo and not a tinge of worry though! And they are yummy, thanks.

  • April 25, 2014 at 7:12 am: Amanda

    Awesome recipe, thanks! Made a version with only 1/2 cup chocolate chips an added 1/2 cup shredded coconut and 1Tbsp ground ginger, they came out great. I wanted to bake for a crowd with a variety of dietary preferences and this recipie let me be really flexible.

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  • May 8, 2014 at 2:42 pm: Sydni

    I had been CRAVING chocolate chip cookies since I went vegan, and I finally tried this recipe! I made another recipe from another website that turned out terribly last week, but this one was great. I used coconut oil, and yes, it was too oily. But after I added a bit more flour, they turned out fantastic (especially with a glass of almond milk)!

    Next time, I’ll use half the oil, and maybe I’ll try another time with peanut butter instead of oil. Thank you for my current sugar high!

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  • May 17, 2014 at 10:01 pm: Katie

    I just made these and they turned out delicious! However, the dough was quite runny before I put them in the oven. I added a few extra tablespoons of flour to thicken up the dough, and that seemed to work just fine. I also used potato starch instead of tapioca flour, and that also worked well! Yumm!

  • July 5, 2014 at 6:53 pm: Tracy Warner

    These cookies turned out beautifully. I didn’t have enough canola oil so I had to use 1/3 cup canola and 1/3 cup soy free earth balance. I also subbed the tapioca out for arrow root.

    For those that had oily cookies that spread too much – I always refrigerate or freeze my chocolate chip cookies for about 10 minutes so they are very cold when they enter the oven. Helps prevent overspreading a lot!!

  • July 5, 2014 at 8:06 pm: jeni

    “These are the best cookies I have ever eaten.” -my (future vegan) gf as she ate her birthday cookies
    “These are the best cookies I have ever had!” -my vegan sister
    Isa, your creation of these cookies embody simplicity and perfection. Screw earth balance, long live these perfect vegan chocolate chip cookies. These will be my new go-to for everyone, every time. Classic.

    I used melted coconut oil (because I have a ton of it) and cornstarch instead of tapioca flour (because I have a ton of it) and it worked out beautifully.

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