For years, this was hands-down my favorite recipe for chocolate chip cookies. I brought these cookies to bake sales, I mailed them to sad friends, I hung out in my room with a spoon and a bowl of uncooked dough.
Of course, these days, I have more than one favorite kind of chocolate chip cookie. I mean, really: why pick? Why can’t I sink my teeth into a soft, half-baked chocolate chip cookie one day, treasure a dense, heavy, mounded one the next, and decide on a crisp, buttery one when I’m in the mood? It’s like apples and oranges; each is wonderful in its own way. They’re different.
So since I am totally able to enjoy a multitude of chocolate chip cookie “types,” it’s important to me that a recipe’s results are described well. “This is the world’s best ________!” doesn’t tell me anything except that you like it, a lot!, which is fine, but I like to know what I’m getting into when I’m going to put my time into a recipe. And if you’re the kind of person that only loves one type of chocolate chip cookie, and this doesn’t happen to be what you’re looking for, I would hate to bum you out! So in that spirit:
I think these cookies are best half-baked. They don’t taste like butter, which was always a plus for me, as I used to really hate buttery chocolate chip cookies. They’re maple- and vanilla-scented with hints of caramel, but not so much as to warrant a name change. The dough is really good on its own. These cookies are crisp and golden on the outside and soft and doughy in the middle, with some chew in between. They are not even slightly cakey.
A few notes on ingredients. These cookies are oil-based, rather than margarine-based. That means they don’t taste like butter. And with the couple of bucks you save on not buying vegan butter for this recipe, invest in some intense maple syrup. Dark amber, if possible. It’s not that they won’t turn out fine with milder syrup; it’s just that they’re amazing with the high quality stuff. Trust me. Also, in case you were wondering, applesauce is the key to getting these half-baked and deliciously sunken. Honestly? I have kept some applesauce in the freezer for years for just this purpose. And lastly, if you’re going for something a little different, you can substitute whole wheat flour for half of the white flour.
While I no longer think these cookies are (or have to be) the be-all-end-all recipe for chocolate chip cookies, they still hold a special place in my heart — and my inbox, actually, because people ask me for this recipe all. the. time. Once when I tabled with my distro (RIP!) and these cookies at Philly Zine Fest, the person tabling next to me inhaled four of them in a row and swore that she would buy an entire cookbook just to get this single recipe. But sharing’s way more fun, right?
- 1 c brown sugar
- ¼ c maple syrup
- ½ c oil
- ¼ c applesauce
- 1 tsp vanilla
- 2 c flour
- ½ tsp baking soda
- ½ tsp salt
- dash nutmeg
- 1½ c chocolate chips
- In a large bowl, beat together sugar, syrup, and oil. It will become smooth and even in consistency after a little while; don't skimp on this step!
- Beat in vanilla and applesauce.
- In a separate bowl, sift together flour, soda, salt, and nutmeg.
- Add dry mixture to wet; mix well.
- Fold in chocolate chips.
- Form into 1" balls (or whatever size you prefer) and bake on greased sheets at 350 degrees for 6-10 minutes.
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62 comments
Courtney says:
Oct 1, 2012
These look great and pretty easy to make!! I am starring this recipe, thanks for sharing!
Sarah (appifanie) says:
Oct 1, 2012
these look so good!! also, why have i never put nutmeg in a chocolate chip cookie? so smart!
claryn says:
Oct 1, 2012
Nutmeg is probably my favorite baking secret. Using just a tiny bit adds warmth that people can’t quite put their finger on, but it makes all the difference!
Polly says:
Oct 1, 2012
I made them right away! They have the perfect texture and a WONDERFUL flavor! I used 1/2 spelt flour and 1/2 whole wheat pastry flour.
claryn says:
Oct 2, 2012
Haha, way to go! I bookmark things and forget about them way too often. Thanks for sharing, and glad you liked ’em 🙂
julayne says:
Oct 2, 2012
just eating my second one, warm from the oven. excellent recipe. my new favorite chocolate chip cookie recipe. thank you so much!
peace,
julayne
claryn says:
Oct 2, 2012
Aw, so glad you’re enjoying them, Julayne!
Dawn (Vegan Fazool) says:
Oct 3, 2012
Oh, HELL YEAH! Claryn is SO back. These chocolate chips look SUPER FINE. I’m gonna try them this winter, definitely.
Also, of interest, I’ve got Late Summer/Early Fall Galettes on deck for MoFo, too (raspberry and fig ones, specifically). You are the only other person I’ve ever encountered who even knows what a galette is! We love making them, such an easy alternative to a traditional pie.
XOXO Oh, HELL YEAH! It’s Claryn! Thanks for visiting me! Yeah, I know, I eat a lot of canned pumpkin all winter, but I had to use up this fresh one asap. And I think I remember how you feel about Halloween and wasted pumpkins, so I’m sure you feel me 🙂
BTW, those chocolate chips you posted recently look FINE. I’m gonna try them this winter, definitely.
Lastly, I’ve got Late Summer/Early Fall Galettes on deck for MoFo, too. You are the only other person I’ve ever encountered who even knows what one is! We love making them, such an easy alternative to a traditional pie.
XOXO And I’m SO glad you are back on the blog scene! You were the first vegan blog I EVER followed regularly, so, hell yeah!
Dawn (Vegan Fazool) says:
Oct 3, 2012
WHOAH. What just happened up there to my crazy comment? Sorry about that! Cut and paste totally failed me on that one.
XO!
Vered says:
Oct 9, 2012
Sweet applesauce or not? Tnx!
claryn says:
Oct 9, 2012
Unsweetened!
Liz says:
Oct 15, 2012
I got so many compliments on these! A keeper!
Carrie says:
Oct 31, 2012
Took these to work today and they earned rave reviews. Great recipe: easy to execute and delicious. 🙂
Jennifer says:
Jan 20, 2013
These tasted fantastic! My husband and I enjoyed them so much. I love that there is no butter in here, as most recipes call for a stick or so of Earth Balance or similar. I used coconut oil and King Arthur’s whole wheat flour. Making them again tonight 🙂
claryn says:
Jan 21, 2013
I love that about this recipe, too! Thanks for dropping by 🙂
Kathy says:
Feb 3, 2013
These were delicious! Everyone loved them, I will definitely make these again. Thanks for sharing.
Bambina says:
Feb 9, 2013
Just made these and ate half of the batter lol!
around here | Twila's Vintage says:
Feb 12, 2013
[…] Here is the vegan chocolate chip recipe if you would like to give it a go!! Can you tell which one of my holidays is my fav?! […]
Eric says:
Feb 20, 2013
Supposing that the size of cookies is about three inches across, approximately how many cookies does this make? Would you update the recipe to show this please?
claryn says:
Feb 22, 2013
If you make them that big, you’ll get somewhere around 18 cookies. If you make them small (~1″ balls of dough), you’ll make around 3 dozen!
D says:
Feb 20, 2013
Can someone tell me how many cookies this recipe makes??
claryn says:
Feb 22, 2013
About 3 dozen if you’re making small cookies (as written)!
Kathy says:
Feb 23, 2013
What type of oil do you recommend? We used canola, and it tasted like it. Thinking maybe coconut oil next time – thoughts? Also, any tips for better integration of chips? We ended up with about a third cup of shiny chips in the bottom of the mixing bowl – the dough didn’t want to stick together with so many chips! Thanks for sharing – this is a treat for us newbie vegans! Our first attempt baking sans butter or eggs! Yum!
Amy says:
Apr 21, 2013
I found I had the same issue (though with sunflower oil instead). I think maybe the oil was what prevented the sticking of the chocolate chips – somehow the two did not get along. Otherwise it was a yummy recipe. I think next time I might use less oil, or just try the molasses version which also sounds great!
Kathy says:
Feb 23, 2013
Btw – the texture was fantastic! Soft and chewy. Very enjoyable!
Kelsey Hirsch says:
Feb 28, 2013
These are FABULOUS! After being vegan for over 3 years, I have tried a lot of chocolate chip cookies… this recipe is easily my favorite! I added coconut shreds for a little twist, and it worked out amazingly 🙂 Thanks for the great recipe!
caroline says:
Mar 11, 2013
Oh my pickles are these crazy good??!@#$!!!! I just made these with my four year old son and five year old daughter- the batter almost didn’t make it to the oven. We were eating it with a spoon! Keep the recipes coming.
Nichole says:
Mar 21, 2013
A friend of mine gave me this recipe and I was instantly in love. These are hands down the best vegan chocolate chip cookies I’ve ever had. I love the nutmeg.
Carine says:
Mar 23, 2013
I just got diagnosed with Celiac and in addition I have intolerances to dairy, butter soy, corn and just about everything. I substituted the oil for olive oil and used rice flour and Enjoy Life chocolate chips and they are DELICIOUS! Thanks for sharing! 🙂
claryn says:
Mar 24, 2013
Glad you like them, Carine! 🙂
Alecia says:
Mar 30, 2013
This is now my go to chocolate chip cookie recipe, but I find it necessary to refrigerate the dough for a bit before making them into balls on the cookie sheet. Perhaps someone else will find doing that helpful. Delicious cookies though that my whole family enjoys.
claryn says:
Mar 31, 2013
Cool! I’ve never had this issue myself (it sounds like you might use a little less flour than I do, which may be accounted for by differences in measuring technique), but it basically never hurts to fridge cookie dough, and often makes the texture of your cookies even better!
Jaylee says:
Apr 17, 2013
Have you tried freezing the dough so that you can bake them later? If so do they turn out as well?
claryn says:
Apr 28, 2013
I’ve definitely done this before, and yep, they’ve always turned out just fine!
scott says:
Apr 9, 2013
TY TY TY. My 3yr old son cant have dairy,eggs,coconut,peanuts,beef,chicken,pork,rice,potato,green beans and fish..It’s about time I found a good chocolate chip cookie recipe …You are god sent..Oh and my son said thank you to…..more smiles than Christmas!
claryn says:
Apr 28, 2013
Aww! Glad to hear it, Scott 🙂 Sounds like you’re an awesome dad!
How to Treat Yourself When You’re a Vegan says:
Apr 17, 2013
[…] if there are no vegan bakeries around you, or you don’t want to leave the house? Then try the best vegan chocolate chip cookies ever. Tip: I have adjusted the recipe by using ¾ cups of sugar and substituting almond extract for […]
Jennifer says:
Apr 21, 2013
Made these yesterday for a party and received many compliments. A non-vegan even told me he would pay money for these cookies. They were super easy and practically mistake proof. And I made a bunch of mistakes! For some reason, I doubled the oil and when all was mixed, wet and dry, I thought…this greasy mess can’t be right….so I re-read the recipe and realized I had to double the rest of the ingredients. Then I forgot our oven temp is off, so the first couple batches had to go back in to get fully cooked. Despite all my blunders, they tasted wonderful. I used 1c whole wheat pastry flour and 1c reg flour, and non-gmo soy oil. Made some batches chewy/gooey and baked some longer for some crispy ones. Thanks for a great recipe!
claryn says:
Apr 28, 2013
Yay! Glad you (and your friends) liked them, Jennifer!
Quinn says:
Apr 21, 2013
is it okay if i leave out the applesauce?
claryn says:
Apr 28, 2013
If you leave out the applesauce, you’ll want to use a different egg replacer in its stead. You might try pumpkin puree or mashed banana if you have it on hand. Using commercial egg replacer instead of applesauce is also fine, but it will leave you with a puffier cookie (which I’m not such a huge fan of!).
» My Unhealthy Obsessions says:
Apr 22, 2013
[…] 3. Vegan Chocolate Chip Cookies […]
Evelyn says:
Apr 23, 2013
How many cookies does this recipe make? 24?
Em says:
May 1, 2013
I’m not a vegan, but I have vegan friends and I would love to surprise them with these delectable cookies. I just have a few questions for you. First what type of oil should I use? Vegetable? Also what is the brand name of the maple syrup you used? Did you get it at a grocery store or online? Would Mrs. Butterworth’s be a ridiculous option? Normally when I make cookies I use a spoon to mix, but it sounds like it would be best in a mixer for the first two steps. If I mix these in my Kitchenaid, which attachment should I use? Paddle? Whisk? Thanks in advance.
kristen says:
May 8, 2013
I’ve made a lot of vegan cookies and this is easily my favorite recipe. They make a lotta vegan (and non vegan) tummys veeeery happy!
Skillet Chocolate Chip Cookie Topped with Peanut Butter Walnut Frosting | The Frosted Vegan says:
May 29, 2013
[…] adapted from Hell Yeah It’s Vegan […]
Glo says:
Aug 9, 2013
Easy to follow recipe and yummy cookies. Thank you for sharing!
talia says:
Aug 12, 2013
thanks these were awesome, being canadian and right next to a maple syrup farming area, these tasted so good 😀
claryn says:
Aug 26, 2013
Jeez, I bet! I’m experiencing locational jealousy as I type. 😉
VeganB says:
Feb 17, 2014
Amazing! For the oil I melted down a half-and-half earth balance and coconut oil mixture. Perfectly buttery and delicious
Malory says:
Aug 11, 2014
Do you use sweetened or unsweetened applesauce? I can’t wait to make these!
claryn says:
Sep 1, 2014
Unsweetened!
Jessica says:
Sep 30, 2014
I see that it says to form into “balls”. If I do this will they stay in that shape or will they spread out like the non-vegan store bought cookie dough? I’m asking because I’ve only made cookies twice since going vegan and neither of those recipes stated what shape to bake the dough in so I placed them in ball shape and that’s the shape they stayed when I baked them. I want the to end up like your picture, which looks AMAZING by the way!
claryn says:
Sep 30, 2014
If you’re making normally sized cookies, then no, you don’t need to flatten the balls. You’ll probably notice when you make this dough that it’s on the softer side, which gives you a hint that they’ll spread easily. That said, any time I made large cookies (“bakery-sized” ones that start out as a quarter-cup or so of dough), I do flatten them slightly into discs, as it helps those huge balls of dough cook evenly. For what it’s worth, the cookies pictured were from a bakery-sized batch. (I have a thing for cookies the size of my face!)
And just for the record, the “not spreading” issue isn’t a “vegan” one! Some doughs spread easily and others don’t. Dough that is well-chilled or is high in flour or low in fat will spread less. I always specify in the recipe if the dough needs to be flattened to encourage spreading.
Good luck!
Jessica says:
Sep 30, 2014
Okay, great. Thank you so much! Can’t wait to try this. For what it’s worth, I love cookies the size of my face as well!
Jessica says:
Oct 20, 2014
These is the first vegan recipe I have used and for someone who is not a regular cook, let alone a vegan cook, it has been really easy to follow and the results are really tasty. They have become my favorite choc chip biscuit to cook and I highly recommend it to anyone.
I will recommend to everyone though, that maple flavored syrup is no where near as good in this recipe, you really do need to splash out and buy the proper maple syrup for these, but so so very worth it.
Thank you for sharing, and I will be using this recipe for years to come I think 🙂
Chris says:
Apr 20, 2015
I didn’t actually bake these, but my mom did and followed this recipe exactly… however these cookies were SO good (and I’m a chocolate cookie fanatic recently gone vegan) that I HAD to put my two cents here. Absolutely one of the best cookie recipes I’ve ever tried.
claryn says:
May 25, 2015
Wow, thanks, Chris! Sounds like your mom’s pretty cool 😉
Elizabeth says:
Oct 18, 2015
I’m a baton twirling coach and my students love these cookies! I use them as rewards. They are the best chocolate chip cookies ever! I usually use coconut oil as the oil. It gives them a great flavour. But I was wondering if you or anyone else has tried them with coconut flour and how it went? I’m starting to experiment with alternative flours and they kinda intimidate me lol.
Kristen says:
Dec 11, 2016
What is the best oil to use with these?
Logan says:
Jan 4, 2017
I tried these using vegan margarine and 1/4 cup of oats (substituting some of the flour) and they were incredible!
Priscilla says:
May 9, 2017
Freakin great recipe…I’m not vegan at all I just wanted to try it because my daughter
has an egg and nut allergy and has had a few skin issues from exposure to eggs and nut recently.
Hands down I will not be going back to eggs and butter. And that secret ingredient, nailed it!
My non-vegan hubby likes them too. I used vegetable oil(idk if it’s vegan or not) and made
applesauce with 1 pink lady apple. Wowzers this was great thanks for posting.