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!
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.
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.
- 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
- Preheat your oven to 350°F and grease or line cookie sheets with parchment paper or a silicone baking mat.
- 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.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to your mixing bowl and stir to combine.
- Fold in the chocolate chips or chunks.
- Drop the dough by the tablespoon onto your prepared cookie sheets.
- Bake for about 10 minutes. Let cool for 5 minutes on the baking sheets before removing the cookies to cooling racks.
More Nut-Free Vegan Cookies
Iced Cinnamon Roll Sugar Cookies (vegan, gluten-free & allergy-friendly)
Cranberry Chocolate Chip Oatmeal Cookies (vegan, gluten-free & allergy-friendly)
Holiday Sandwich Cookies in 4 Varieties (vegan, gluten-free & allergy-friendly)
41 Comments
Hello, this recipe is something I have been looking for that does not contain any nut ingredients.
However, is it possible to make these without sugar and chickpea flour instead of regular all purpose flour?
If the answer is in the recipe and I am simply overlooked it, I apologize for any inconvenience.
They won’t turn out if you make these substitutions. Sugar provides sweetness, moisture, and binding. Without it, they will be dry, crumbly, and savory. Chickpea flour is very dense, and is not a suitable 1:1 substitute for all purpose flour.
This recipe is made with chickpea flour -> https://www.godairyfree.org/recipes/vegan-gluten-free-chocolate-chip-cookies-2 (as noted, the nuts can be omitted)
I assume you want to use a sugar-free sweetener? I can’t vouch for how well those work in cookies.
Can I substitute buttery spread/shortening with olive oil? If so, how much Olive oil? As 1 cup would be too much!
Thank you ❤️
See my guide to substituting oil for butter in almost any recipe. It covers cookies, too!
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
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! 🙂