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 5 reviews
The Best Nut-Free & Vegan Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
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, 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.

37 Comments

  1. Bhavina Hirapara on

    Can I substitute buttery spread/shortening with olive oil? If so, how much Olive oil? As 1 cup would be too much!
    Thank you ❤️

  2. Tried these and added gluten free pretzels and allergy free chocolate chips with rice milk. So the goal is gluten, nut and dairy free with a twist. Came out too soft so I am going try again with butter instead of shortening. Thanks

  3. I made these for my son’s middle school dance last night to sell for their fundraiser-I was the mom to bring the “token allergy-free goodies”–every one sold-even to the kids without food allergies. My son (who has EoE and has to eat top-8 allergy free now) was bummed there weren’t any leftovers so insisted I make a second batch today. He said they’re the best cookies I’ve ever made. Thanks! 🙂

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