Total Time
Prep 40 mins
Cook 10 mins

A chewy, moist, chocolate cookie. Easily vegan with vegan margarine. Prep time includes chilling. If you make drop cookies, chilling is not necessary but recommended.

Ingredients Nutrition


  1. Cream margarine, oil, sugar and 1 T water until light and fluffy.
  2. Mix in remaining 2-3 T of water and beat well.
  3. Mix dry ingredients.
  4. Add to margarine mixture and mix until combined.
  5. Refrigerate for 30 minutes to an hour.
  6. Preheat oven 400°F (200°C) and grease a cookie sheet well.
  7. Make 24 balls (can also do drop cookies).
  8. Bake for 10 minutes, should be very puffy.
  9. Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.
Most Helpful

I found this recipe by accident because I wanted chocolate cookies and was out of eggs. I think this has to be one of the ABSOLUTE best chocolate cookies that I have ever had. The cookies alone are great, but the recipe is a joy to play with. I've added a touch of vanilla, milk chocolate chips and heath bar pieces to the batch I'm making right now. I'm know they will turn out great :)

shanonrowland February 06, 2013

Delicious - like a cross between a brownie and a cookie! I use soy milk instead of water and roll the dough balls in sugar before baking.

Linorama December 09, 2009

I wanted to make some cookies but I did not have any eggs so I looked for a while and found these wonderful cookies. I did put a splash of milk in it help make it a bit more rich but over all it is a very nice cookie

sophia.ottino April 01, 2016