Mom’s Veganified Chocolate Chip Cookies

In Desserts, Recipes by Lori Hill1 Comment

World Famous

My mom’s chocolate chip cookies were the best. Her secret was simple: she used the Nestle Tollhouse recipe, but with a slight tweak (which I won’t share!). Back in the day whenever I baked them, friends and co-workers would devour the chocolate treats and  insist I bring them to future gatherings. The cookies became known as my “world famous” chocolate chip cookies. I continued to make them over the years, but recently decided to veganify them which was easy with just a few simple tweaks.

Mom’s Tricks for Success

My mom’s chocolate chip cookies tasted so good because she used an electric mixer vs. hand mixing and didn’t over bake the cookies, which is key (see the Notes section of the recipe for my tip). There was also her secret ingredient, but that is not contained in this version. So try these out and let me know what you think. 

Mom's Veganified Chocolate Chip Cookies
Yields 36
I took my mom's chocolate chip cookie recipe and made a few simple tweaks to veganify it. Friends won't believe these are vegan!
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Prep Time
25 min
Cook Time
24 min
Total Time
49 min
Prep Time
25 min
Cook Time
24 min
Total Time
49 min
144 calories
16 g
7 g
8 g
2 g
5 g
29 g
161 g
9 g
0 g
3 g
Nutrition Facts
Serving Size
29g
Yields
36
Amount Per Serving
Calories 144
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 7mg
2%
Sodium 161mg
7%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
3%
Sugars 9g
Protein 2g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/4 cups flour
  2. 1 tsp baking soda
  3. 1 1/2 tsp salt
  4. 1/2 cup vegan butter, softened (I use Earth Balance)
  5. 1/2 cup coconut oil, room temperature
  6. 3/4 cup organic peanut butter
  7. 3/4 cup brown sugar
  8. 3/4 cup white sugar
  9. 1 tsp vanilla
  10. 1/2 tsp water
  11. egg replacer equivalent to 2 eggs
  12. 1 cup vegan bittersweet chocolate chips (I use Equal Exchange)
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line baking sheets with parchment paper and set aside.
  3. Sift together flour, baking soda, and salt. Set aside.
  4. In a mixer, cream together butter, coconut oil, peanut butter and sugars.
  5. Beat in vanilla, water, and egg replacer until creamy.
  6. Add flour mixture, about a 1/2 cup at a time, and mix well.
  7. Remove bowl from mixer, add in chocolate chips, and stir with a large spoon.
  8. Drop by large spoonfuls onto cookies sheets. You may need to pinch the dough to keep it from falling apart.
  9. Place cookie sheets on center over rack and bake for 10-12 minutes or until cookies are slightly brown on top.
  10. Remove from oven and let sit for about 5 minutes.
  11. Remove from cookie sheet and place on a wire rack until cool.
Notes
  1. To make mixing easier, I try to bring my butter to room temperature. If you forget, slice the butter up into small pieces to hasten the softening process.
  2. I bake 2 cookie sheets at a time.
  3. I've always noticed that chocolate chip cookie recipes go awry when people try to over bake the cookies. So as soon as you see a little brown on top, pull them out. They will finish baking on the cookie sheet. Be sure to let them sit for 5 minutes before placing them on a wire rack to cool.
beta
calories
144
fat
8g
protein
2g
carbs
16g
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Lori Hill

Lori Hill

Lori Hill is a plant eater, trash picker upper, climate activist, wife, and mom to 2 human boys, 2 cat boys, and 1 dog boy. On a mission to do all she can to take better care of the planet, Lori created Sister Eden Media, a green lifestyle company, to inspire others to give a damn and live more gently on Earth. She shares tips on her YouTube channel, Facebook, Twitter, and Instagram and also frequently appears on television.
Lori Hill

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