Ingredients (8)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 sticks (8 ounces) unsalted nonhydrogenated margarine, at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon light (or mild) molasses
- 2 teaspoons vanilla extract
- 1 1/2 cups vegan semisweet chocolate chips (about 10 ounces)
Nutritional Information
- Calories108
- Fat5.65g
- Saturated fat1.78g
- Trans fat0.7g
- Carbs14.32g
- Fiber0.52g
- Sugar8.77g
- Protein0.93g
- Cholesterol
- Sodium58.12mg
- Nutritional Analysis per serving (48 servings) Powered by
These crispy chocolate chip cookies would make the creator of the original Toll House cookie proud—and they’re vegan. For those with gluten allergies, check out our Gluten-Free Chocolate Chip Cookies.
This recipe was featured as part of our Vegan Comfort Food photo gallery.
Instructions
- 1Heat the oven to 350°F and arrange a rack in the middle.
- 2Place the flour, baking soda, and salt in a medium bowl and whisk to aerate and combine; set aside.
- 3Place the margarine and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the molasses and vanilla and beat on medium-high speed until combined, about 2 minutes, stopping to scrape down the sides of the bowl. Add the flour mixture and beat on low speed until just combined (do not overmix). Add the chocolate chips and mix on low speed until just combined.
- 4Drop the crumbly dough 1 heaping tablespoon at a time onto an ungreased baking sheet, making sure the dough balls are spaced 2 inches apart. Roll each ball and press down to slightly flatten. Bake one sheet at a time until the cookies are just golden brown around the edges, about 11 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely. Repeat with the remaining dough, using a cooled baking sheet for each batch.
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