Prep 10 mins
Cook 10 mins
These cookies are very soft and moist, and taste wonderful. Even my non-vegan friends love them!
- 2 1⁄4 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup margarine (melted)
- 1 1⁄2 cups brown sugar
- 2 tablespoons vanilla extract
- 2 1⁄2 cups semisweet vegan chocolate chips
- Preheat the oven t 375 (f).
- Mix all of the dry ingredients, excluding the chocolate chips.
- Stir in the wet ingredients.
- Add the chocolate chips.
- If the batter is too dry, add 1tbs of soymilk.
- Bake tablespoon-sized cookies on a greased cookie sheet for 7-10 minutes. Be sure to place the cookies about 2” apart, because they expand as they bake.
This receipe rocks. But the key is to know that the dough is going to seem too dry. All you'll need to do is handshape the dough into cookie balls and it is great. Sweet, a little salty and delicious. My vegan significant others loves em!
These cookies didn't really work for me. I followed the recipe exactly and the dough wasn't sticking together at all, so I added soy milk until it became doughy. I think the problem though is that they are waaaay too greasy and could use more sugar. Definitely needs more tweaking. They are edible, but just not what i was hoping for at all.
This recipe needs a LOT of tweaking. I initially followed the recipe exactly, but in no way did all of the ingredients get wet. I had to add 1/2 C water just to make sure all ingredients were wet enough (as a normal cookie batter is). After tasting the batter, it was in no way sweet enough, so I had to add 1/4 C vegan white sugar. I used only 3/4- 1 C of chocolate chips, and that was more than enough. After baking them, they spread too much and are pretty bland. After being refridgerated, they tasted like Cheerio's with chocolate chips- definitely not good! I would not recommend this recipe as is to anyone!