Recipe: Classic Chocolate Chip Cookies

Sometimes you just want cookies. Yesterday was one of those days. Zack and I got the craving around midnight, (when cookie cravings always show up) so I walked over to my bookshelf and pulled out the best recipe I know of. From two of my all time favorite recipe crafters, Isa Chandra Moskowitz and Terry Hope Romero, came Vegan Cookies Invade Your Cookie Jar, a recipe book for every kind of cookie you could imagine. Their spin on this old standard is supreme, and the best part is, they’re really easy to make.

My sister bought us this amazing pizza stone for my birthday, and we decided to try baking them on the stone. It was a little more complicated than using a baking sheet, but they cooked so evenly and made the best cookies either of us have had in years. No joke, try it out if you can get your hands on one.

Best thing about vegan cookies? You can eat all the raw cookie dough you want, duh! Eating egg-free dough will not put you at risk for any foodborne illnesses.

Here’s what you need:

1/2 cup brown sugar
1/4 cup sugar
2/3 cup canola oil (or coconut oil – melted)
1/4 cup unsweetened almond milk
1 tbsp tapioca flour
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips

Here’s what you do:

Preheat the oven to 350° F. Lightly grease two baking sheets.

Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a fork and mix vigorously for about two minutes until it looks like smooth caramel. Mix in the vanilla.

Add one cup of the flour, baking soda, and the salt. Mix well. Mix in the rest of the flour. Fold in the chocolate chips. Use your hands to work them in.

Roll the dough into balls about 1″ in diameter. Flatten them in your hands and place them on the cookie sheet, keeping in mind that they will spread a little as they bake. Bake for about 8 minutes, until they’re just a little browned around the edges. Let cool on the baking sheet for 5 minutes until transferring them to a cooling rack.


You can wait until they cool or just eat them right away. Or if you’re like me, you probably already ate half of it in dough form. There is no wrong way when it comes to cookies.

Serve with your favorite homemade nondairy milk and enjoy!



  1. These look delicious! And yes, I love the fact that vegan baking means edible batter! 🙂

  2. theveganmuffinwoman · · Reply


  3. peachyhealth · · Reply

    Reblogged this on PeachyHealthTalk and commented:
    Love this

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