Prep 20 mins
Cook 10 mins
I got this recipe from Isa Chandra Moskowitz's fabulous vegan cookbook, "Vegan with a Vengeance". Excellent results!
- 236.59 ml margarine, at room temp
- 295.73 ml sugar
- 14.79 ml molasses
- 9.85 ml vanilla extract
- 591.47 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml salt
- 354.88 ml semi-sweet chocolate chips (or vegan carob chips)
- Preheat the oven to 350 degrees F.
- Cream the margarine and sugar with a hand mixer until fluffy. Add the molasses and vanilla and incorporate. Add the dry ingredients to this mixture and mix until a dough forms. Fold the chocolate chips into the dough.
- Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks, cool and enjoy!
Yum, yum, yum! Before I was vegan and I'd TRY to make cookies, I'd fail miserably. They'd always out as hard as rocks or taste too salty or too sweet, there was always something! So when I was preparing to make these I made sure i only did half the amount JUST IN CASE. They were SO good! Everyone is my house loved them (and they're all non-vegans)
Be sure to use raw sugar, though. Also, I didn't have white flour so I used whole wheat, I'll try white flour next time, but you should definitely try out whole wheat. Not only is it healthier, but it makes them heavy and filling so that one or two is enough :)
I'll repost again when I use white flour and say which way I like them most.
Tasty cookie but took the advice of another cook and used raw sugar--it made the cookies grainy. Next time I'll stick with the recipe!
I needed to make some quick lacto vegetarian chocolate chip cookies and this one could be made from pantry ingredients! To me, this is a good recipe as written--though I did use butter-flavored Crisco (what I had), cut the salt in half, added an extra tsp of vanilla, and added 1/4 cup milk (I know soy milk would work too) to help the dough come together. (It was still very crumbly. Like another reviewer I had to shape balls by hand. I did not flatten them and I would do this again--the cookies looked beautiful!) Next time I make these, I will probably cut back a bit on the molasses, but this is definitely a keeper! Update: These are a 5 star cookie the second day. The flavors have blended much better! Thank you again!