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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Imperfect Mommy Vegan Chocolate Chip Cookies

    Imperfect Mommy Vegan Chocolate Chip Cookies

    39
    By Alisa Fleming on December 11, 2016 Dairy Free Desserts, Dairy-Free Recipes

    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 5 reviews
    The Best Nut-Free & Vegan Chocolate Chip Cookies
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    Before I found chocolate that was “doable” for my family, I made these cookies with raisins. They were delicious that way, too!
    Author: Imperfect Mommy
    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.
    3.5.3226

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    39 Comments

    1. Jasmine Seah on October 28, 2019 3:47 am

      sending thanks for your recipe! I’m from Singapore and have two kids with allergies to milk and egg, we tried your recipe today and it was yums!!! 🙂

      Reply
    2. Daniela on July 12, 2019 8:33 pm

      My seven years old dairy/egg allergic daughter love them, we use almond milk and the dough was smooth and manageable. Even not allergic friends love them. Thank you for the recipe. We can now bake Christmas cookies ?

      Reply
      • Alisa Fleming on July 13, 2019 2:46 am

        That’s great. I’m so happy that all of you are enjoying the cookies and thank you for your feedback Daniela.

        Reply
      • Katie Jennings on November 12, 2022 3:57 pm

        Could I use oat milk in this recipe?

        Reply
        • Alisa Fleming on November 12, 2022 4:22 pm

          Yes, it should work fine!

          Reply
    3. Erin on May 4, 2019 10:11 am

      Excellent!!! These are the closest thing to my old standard egg/butter containing chocolate chip cookies that I’ve tried. I only wish I’d found this recipe sooner. Thank you!

      Reply
      • Alisa Fleming on May 5, 2019 9:57 am

        Fabulous! Thank you for leaving feedback Erin.

        Reply
    4. Tiffany on March 11, 2018 10:29 am

      Could I make this as one big cookie? Like a cookie cake?

      Reply
      • Alisa Fleming on March 11, 2018 11:27 am

        I would say yes, but without testing it, I can’t say if it would set up well all the way through. I would lean on the side that it will work, but don’t want to make promises here 🙂

        Reply
    5. Danielle on February 14, 2018 10:01 am

      I’ve made these twice already and they are just amazing! My husband cannot tolerate dairy so I am always looking for sweet recipes because that’s his weakness! My kids also enjoyed them. Can’t even tell the difference between these and ones with full dairy! Delicious!

      Reply
      • Alisa Fleming on February 16, 2018 7:15 am

        That’s awesome! Thanks for sharing your feedback on this recipe Danielle!

        Reply
    6. Cammi on February 2, 2018 6:34 pm

      Do you think we could substitute all purpose gluten free flour?

      Reply
      • Alisa Fleming on February 2, 2018 7:37 pm

        I haven’t tested this particular recipe gluten-free, so I don’t want to make guarantees, but it could work well!

        Reply
    7. Pingback: Organizing the Event – Beth Clayton

    8. Vanessa on December 19, 2017 8:24 pm

      Can I not use milk for this recipe? Could I use water instead?

      Reply
      • Alisa Fleming on January 6, 2018 2:28 pm

        You can use any milk beverage – she was just keeping them nut-free. Water should also work in a pinch, but I would add it slowly – you might need less.

        Reply
    9. Kristen on February 13, 2017 3:53 pm

      Are these cookies suppose to flatten out and look like the ones in the picture? Mine didn’t do that.

      Reply
      • Alisa Fleming on February 15, 2017 1:32 pm

        Hi Kristen, yes, they typically do. But there can be other factors at play – altitude, dryness, etc – that may make the cookies puffier. You can flatten them ahead of time or splash in just a touch more milk beverage for a softer dough.

        Reply
    10. Ali on January 10, 2017 7:27 am

      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?

      Reply
      • Alisa Fleming on January 12, 2017 1:28 pm

        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.

        Reply
        • Ali on January 22, 2017 4:28 pm

          Yum yum yum! Just made these using almond milk as the liquid. Even my non-veg husband likes them! I halved the recipe, used a small cookie scoop, and baked them for 7 minutes. Made 32 cookies for me.

          Reply
          • Alisa Fleming on January 24, 2017 7:52 am

            That’s awesome! Thanks for your feedback and notes Ali!

            Reply
    11. Sandy on December 19, 2016 6:00 pm

      Could we use almond milk for these?

      Reply
      • Alisa Fleming on December 20, 2016 1:42 pm

        Yes, if you don’t need nut-free, you can definitely use almond milk!

        Reply
    12. Amanda on December 14, 2016 8:24 am

      Now I want chocolate chip cookies and milk! (dairy free of course!) those look so good!

      Reply
    13. Sarah @ Accidentally Crunchy on December 13, 2016 9:40 am

      Chocolate chip cookies are such a staple recipe, and these looks delicious!

      Reply
    14. Korthey on December 13, 2016 1:06 am

      These look so gooey and soft! We are so lucky to have safe chocolate chips now and oh the possibilities.

      Reply
    15. Sarah on December 12, 2016 6:01 pm

      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.

      Reply
    16. Cricket Plunkett on December 12, 2016 5:44 pm

      Those cookies look picture perfect, I can’t believe they’re vegan! Wow!

      Reply
    17. Kelly on December 12, 2016 2:21 pm

      Is there anything better than a homemade chocolate chip cookies? A vegan one. Love it Alisa!

      Reply
      • Alisa Fleming on December 12, 2016 4:23 pm

        Haha, so true Kelly!

        Reply
    18. Megan Lavin on December 12, 2016 1:38 pm

      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!

      Reply
      • Alisa Fleming on December 12, 2016 4:25 pm

        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!

        Reply
    19. Colette on December 12, 2016 9:13 am

      Chocolate chip is my favorite! It’s amazing how many ways we can reinvent them! These look fantastic!

      Reply
    20. Rebecca @ Strength and Sunshine on December 12, 2016 9:03 am

      Delicious! We all need a great stand-by classic chocolate chip cookie recipe!

      Reply
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