Imperfect Mommy Vegan Chocolate Chip Cookies

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Way back in 2006, Imperfect Mommy shared this wonderful recipe for “Toll house style” vegan chocolate chip cookies with us. According to her, they’re “the best dairy-, egg-, and nut-free chocolate chip cookies you’ll ever taste!” This recipe has since been reprinted on numerous vegan blogs and sites without credits, but it was the Imperfect Mommy who whipped it up first!

Imperfect Mommy Original Vegan Chocolate Chip Cookies Recipe (dairy-free, egg-free and nut-free!)

In the very first versions of this vegan chocolate chip cookies recipe, raisins or chopped Scharffen Berger baking bars were used for the add-ins. Back then, dairy-free chocolate chips were scarce. I’ve updated her recipes since you can find a few good vegan brands these days. But I recommend Enjoy Life Chocolate Chips or Chunks for nut-safe, allergy-friendly needs, too.

Imperfect Mommy Original Vegan Chocolate Chip Cookies Recipe (dairy-free, egg-free and nut-free!)

Special Diet Notes: The Best Vegan Chocolate Chip Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

5.0 from 1 reviews
The Best Nut-Free & Vegan Chocolate Chip Cookies
 
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Before I found chocolate that was “doable” for my family, I made these cookies with raisins. They were delicious that way, too!
Author:
Serves: about 4 dozen
Ingredients
  • 1 cup dairy-free buttery sticks (she uses Earth Balance) or shortening
  • ½ cup packed brown sugar
  • ½ cup sugar
  • ¼ cup plain dairy-free rice, soy or flax milk beverage
  • 1 teaspoon vanilla extract
  • 2¼ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 10-ounce bag dairy-free chocolate chips or chunks
Instructions
  1. Preheat your oven to 350°F and grease or line cookie sheets with parchment paper or a silicone baking mat.
  2. In a mixing bowl, cream the buttery sticks and sugars until light and fluffy. Add the milk beverage, and cream well, then blend in the vanilla.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. Add the dry ingredients to your mixing bowl and stir to combine.
  5. Fold in the chocolate chips or chunks.
  6. Drop the dough by the tablespoon onto your prepared cookie sheets.
  7. Bake for about 10 minutes. Let cool for 5 minutes on the baking sheets before removing the cookies to cooling racks.

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About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

15 Comments

  1. I have always been a very good baker, but now I am learning how to vegan bake. In this recipe, what replaces the “egg” in a normal cookie recipe?

    • Hi Ali, sometimes recipes are made vegan, but don’t really have a “replacer”. In this case, milk beverage is the liquid in place of the egg, as additional binding isn’t needed. But just milk beverage won’t usually work as a straight egg replacer.

  2. Oh wish I had some fresh warm chocolate chip cookies right now, these look so good! Chocolate chip cookies are always in style and you always need a few good recipes in case you need to tweak.

  3. I’ve had these completely flop! I’ve only successfully made them into bars. I would have never thought to add milk (usually my dough is already too wet). Going to have to try this–these look perfect!

    • These use less sugar, which helps, and using the sticks or shortening (rather than buttery spread) really helps! My version is actually quite a bit different from this if you want to try them – they are loved by all – vegan or not!

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