My Favorite Vegan Chocolate (or Carob) Chip Cookies
Prep time
Cook time
Total time
My Favorite Vegan Chocolate (or Carob) Chip Cookies
Recipe type: Dessert
Serves: 20
  • ⅓ cup vegan margarine, softened (or oil of your choice)
  • ½ cup granulated sugar
  • ¼ cup maple syrup
  • 2 tablespoons cornstarch
  • 2 tablespoons ground flax meal
  • 2 teaspoons vanilla
  • 1 teaspoons lemon juice
  • 1½ cup all purpose flour
  • ¼ cup quick oats
  • 1 cup walnuts (ground in a blender or food processor until there are a few bigger pieces, but mostly a crumbly meal)
  • 1 tablespoon aluminum-free baking powder (I use Rumford brand.) (or 1 teaspoon baking soda, if you don't have the aluminum-free variety.)
  • ¾ teaspoon salt
  • 1 pinch cinnamon (optional)
  • 3-4 tablespoons cold soymilk (or nondairy milk of your choice)
  • ½ cup vegan carob chips or chocolate chips
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together vegan margarine, sugar, maple syrup, cornstarch, flax, vanilla, and lemon juice until thoroughly combined.
  3. Add flour, oats, ground walnuts, baking powder, salt, and cinnamon. Then, use a spoon to stir together until a crumbly dough forms.
  4. Gently stir in carob or chocolate chips.
  5. Add cold soymilk 1 tablespoon at a time until the dough is soft and malleable, but not soggy wet.
  6. Form 2 tablespoon sized balls with dough, and place on lined cookie sheets, using a fork (or your fingers) to mash into thick patty-like mounds.
  7. Bake cookies for 10 to 12 minutes, or until they are just getting golden brown in the bottoms--you shouldn't see the brown climbing the sides of the cookies.
  8. Cool for 5 minutes before serving.
  9. Makes about 20 cookies.
Recipe by Vegan Yumminess at