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Vegan Chocolate Chip Cookie Recipe

Today is eat vegetarian day. In my bacon filled world, that’s not great news, but it does hold importance for many of you. Therefore, I shall be happy. Truthfully, EXTRA happy….because it’s also national CHOCOLATE day! Hip hip hooray!

When a non-vegetarian chooses to put down the bacon and step away slowly, it’s important to realize that you will still have something very yummilicious to indulge in. Behold, my vegan chocolate chip cookie recipe!

This vegan chocolate chip cookie recipe from is lower in sugar, full of fiber, and loaded with great taste, too!
For those that don’t know, vegans are those who have a diet free from any and all animal products, including dairy products that come from animals. Hence, I am delighted to report that no eggs were harmed in the baking of these cookies!

Truthfully, I had to force myself to bake these. I really REALLY wanted to use enough butter that Paula Deen would pronounce me her best friend forever. I also just couldn’t imagine a cookie without the tenderizing effect that the eggs would bring. However, I know that there are  health benefits of flax, so I decided to give these a whirl in the name of fiber-y good health.  I have to be honest… they’re crispier than a traditional chocolate chip cookie, but they are VERY tasty!

Give them a try and let me know what you think!

Vegan Chocolate Chip Cookie Recipe

Vegan Chocolate Chip Cookies

Adapted from Oh She Glows|
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Servings 12 cookies (3 inches in diameter)


  • 1/3 Cup Earth Balance + 1 Tablespoon olive oil (or 1/2 cup Earth Balance- see note)
  • 1/2 Cup brown sugar packed
  • 1/4 Cup cane sugar (or use white)
  • 1 flax “egg” (1 tbsp ground flax mixed with 3 Tablespoons water)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 Cup whole wheat pastry flour
  • 3/4 Cup all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/2 Cup bittersweet or semisweet chocolate chips


  • Heat oven to 350 and line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, make the flax egg and set aside.
  • With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.
  • Beat in the remaining ingredients just until combined and then fold in the chocolate chips.
  • Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes. Allow to cool on the baking sheet for 5 minutes and then transfer to a cooling rack for another 10 minutes.


For a crispier cookie edge, use 1/3 Cup Earth Balance and 1 Tablespoon olive oil. Alternatively, for a softer cookie, use 1/2 cup Earth Balance and no oil.
For information on Earth Balance products:
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

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