Wednesday, January 16, 2008

Olivia's Best Chocolate Chip Cookies Ever - again

I've posted this recipe before.

But it deserves repeating because it's SO GOOD!

OK, to be fair, I tried the chocolate chip cookies in two brand-new, well-known (and will remain unnamed) vegan cookbooks over the weekend. And honestly? They were OK.
I know all those authors are far, far more experienced cooks than I, their recipes have been tested by hundreds of people, they probably know FAR BETTER how to make the "perfect" cookie, but "perfect" is in the eye (and tastebuds) of each individual - this is still THE BEST Chocolate Chip Cookie Recipe that I've run across.

And I know I'm plenty biased since my daughter created this recipe JUST FOR ME from several non-vegan ones, figuring out and tweaking the vegan substitutions all on her own. But we all love this recipe. Everyone I know loves this recipe. Everyone. Even cookie-haters (yes, there ARE some out there).

I have no illusions that I will ever publish a cookbook. My recipes are not top secret. They are not filled with spelt, high in fiber or nutritious with whole grains. But they are vegan, and they are yummy. The "Toll-House" kind of cookies you grew up with. Here you go. Bake some, sit back and watch "American Idol". Enjoy.

Olivia's Amazing Vegan Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/3 cup coconut oil
1/4 cup Smart Balance Light (or regular Earth Balance will work fine too, though for some reason SB Light just works the best)
3/4 cup white sugar
3/4 cup packed brown sugar
1 heaping Tbsp. flax meal
1 heaping Tbsp. Ener-G egg replacer powder
1/4 cup soy, almond or hemp milk
1 tsp. vanilla (use real vanilla if you can)
2 cups vegan chocolate chips (Good quality vegan chocolate chips are absolutely essential here. Guittard Semi-Sweet is my favorite - available in regular grocery stores and VEGAN!)

1.) Preheat oven to 375 F.
2.) In a small bowl, mix soy milk VERY WELL (until creamy) with Ener-G egg replacer and flax meal using an electric mixer or hand (immersion) blender. Set aside.
3.) In another bowl, mix together flour, baking soda and salt. Set Aside.
4.) In a large bowl, cream together coconut oil, Smart Balance and sugars. Add soy/flax mixture and vanilla. Beat with electric mixer until smooth.
5.) Gradually add flour mixture to liquids. Stir in chocolate chips.
6.) Drop by small well rounded teaspoonfuls (actually less than a teaspoon, more like 3/4 tsp) onto ungreased cookie sheet. Bake for 8 - 10 min. until lightly golden. Watch the time, it depends on the pan.
7.) Let cool on the pan 5- 6 min., just until set enough to remove to wire rack.

You can add nuts, raisins, coconut, whatever... but we like them just as they are!


the pleasantly plump vegan said...


Anonymous said...

they looks ultra tasty! thanks for share.

Anonymous said...

I'm just sitting here drooling, I need to make these. Thanks!

Rural Vegan said...

This looks like a great recipe for the simple, chewy cookies we all loved as a kid. I totally agree with you about the spelt flour and exotics not belonging in my cookies. They should be simple, easy, unhealthy, and freaking delicious!

Shannon said...

Hello Tofu Mom,

In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at


Shannon Eliot
Editorial Assistant,

ChocolateCoveredVegan said...

mmmm those look super-stellar :o)

jess (of Get Sconed!) said...

I would love one!

Cynthia said...

I'm not a chocolate lover (I know, I know) but I like the fact that the cookies have pieces of chocolate which makes them proper chocolate chop cookies.

Cornelia said...

Oooh... I have been looking for a good vegan chocolate chip cookie recipe for ages. They look amazing. Thank you!

Monika K said...

Mmmm, mmmm good!

Carrie™ said...

I am soooo craving chocolate chip cookies. I was even looking through some cookbooks this morning to decide which recipe to make. Isn't it freaky that I looked you up and there is a drool-worthy picture of chocolate chip cookies right on your blog? I don't have coconut oil or Ener-G in the house or I'd be printing this off and hitting the kitchen. I will be giving these a try though. Thanks for sharing.

Melody Polakow said...

Looks and sounds delicious... lately, I've been thinking about using coconut oil in chocolate chip cookies... hehe.. seems like your daughter is a step ahead of me!

Anonymous said...

Cookie haters?
What is wrong with them?!? LOL

I admit that your cookies look more tempting than all other CC Cookies I have seen recently.

Thank you for your recipe <3

Veg-a-Nut said...

Wow! those look so good. I am so glad as are my taste buds and DH's that you are sharing the recipe with all of us! :o)

Dino said...

What a testament to how wonderful a mother you are that your daughter did her homework, tweaked, and made a recipe for you! It's clear that your courage and foresight in the kitchen is extending out to her, and that some day, she'll be (or maybe she already is!) as talented and wonderful as her momma! <3

Such a sweet story, and sweet treat to go with it.

Veggie Cookster said...

No lie, this recipe truly IS amazing and one of the BEST. I've made it several times, and the cookies are always quickly devoured by anyone who comes within sniffing distance! My omni fiance LOVES them. :) Thanks again for sharing this recipe with your readers!

HipFlyGirl said...

Love these!! However, I had to add more liquid since the dough was a bit dry. I doubled the soy milk and halved the amount of chocolate chips. They still came out great. I love that these are vegan and lower in fat than the traditional toll house. Thank you Ms. Tofu Mom and Miss Olivia "sprout"!
Lucy (a fan of your blog)

Tofu Mom (AKA Tofu-n-Sprouts) said...

HipFlyGirl... WOW! I'm perplexed... Now I'm wondering about the liquid ratio in these, though different flours do absorb moisture faster than others... ah well. Glad the modification worked!