By PrudenceWichett on October 11, 2007
Photo by valariemariec
Photo by valariemariec
"I got this recipe from Isa Chandra Moskowitz's fabulous vegan cookbook, "Vegan with a Vengeance". Excellent results!"
Serving Size: 1 (29 g)
Servings Per Recipe: 36
"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!"
"This is awesome! I've made it twice now, once with oil and once with margarine, and both times it turned out fantastic! The only reason I give it four stars is because of the consistency, but, taking the advice of another reviewer, if you add a little soymilk, it turns out perfect!"
"simply amazing. amazing."
"These were fabulous. Easy to make. I cooked them for 10 minutes and they were soft on the inside and the perfect amount of crispy on the bottom. I took 25 to work and between 7 guys they were gone before lunch!"
"I was looking for a no-egg cookie recipe to make for my daughter and came across these. Nice flavor, but I agree with previous poster about needing time overnight to let the flavors develop - and mine came out really, really dense. Too much mixing? Not sure, guess I'll have to make another batch and see. ;) The dough by itself is pretty amazing!"
"I would reduce the salt by half and let the dough chill overnight to develop the flavor more, but other than that they were really good. My neighbor even asked for the recipe."
"These cookies are amazing! Perfect texture and you could not tell the difference between dairy and vegan if you use this recipe and they rise perfectly (I rolled mine into balls). Don't let the dough fool you, just roll it up with your hands and they will hold together well after cooking and are chewy, not crumbly or flaky. If you follow directions they will not end up crumbly after cooking (but the dough will be crumbly before cooking which is why you should roll it with your hands and not with a spoon). I will never make dairy cookies again after making this!"
"These cookies are DELICIOUS!!!! I split the dough and made one part with chocolate and the other with mint chocolate. instead of chips, i used a normal swiss chocolate "bar" and just cut it up in lots of rough pieces. The dough was kind of crumbly but I stayed faithful and kneaded then rolled it into a long tube - just like the prefab. With no doughboy in sight, I sliced the cookies and then squished them flat before placing on the cookie sheet. I'm not a big fan of cookie "balls" and so prefer more flat and dunkable. Be careful with the temp and oven as it baked perfectly fine in the fan oven but burned in the toaster oven. I think it would be nice with walnuts too. thanks prudence and isa, my life just got a little sweeter!"
"Yum! I have tried a lot of eggless chocolate chip cookie recipes, and these are one of the best. I made a couple of changes. First, I added about 1/4 tsp xanthum gum, because I think it does wonders for eggless baking. Second, the dough was very crumbly, so I added 2 TBSP yogurt, which obviously made them non-vegan, but I'm sure soy yogurt would well if you experience the same problem. I also subbed some whole wheat pastry flour, which may have caused the crumbly dough."
"These are the best cookies I've ever had/made. They always come out super soft and chewy (my favorite~). I usually alter the recipe a little bit though.. I use brown sugar instead of molasses and then I add a few splashes of soy milk so that the dough isn't crumbly. :D"
"These were truly awesome. They came out perfectly shaped and gently browned. One caveat: I used Earth Balance vegan margarine, which does not come unsalted and I found the cookies just a *tad* too salty. I would reduce the salt by 1/4 to 1/2 a tsp next time. Otherwise, Magnifico!!!"
"I made this to fullfill a cookie dough craving, and then baked the rest until chewey, it made a ton of cookies and my non-vegan family and friends finished them within a few hours. Some even claimed that they were the best cookies ever"
"These are a bit crumbly for my taste (then again, I'm a cookie snob), but the flavor is wonderful! Don't try to make them with oil. Make sure you're using a solid fat!"