Vegan Chocolate Chip Cookies

Even though I talk a big game about loving foie and eating beef and blah blah blah…

The truth is, there are some vegan foods I actually quite like.

I know, I know, I’m a disgrace to all those who build shrines to bacon.

I love this slaw. I’m a big fan of gazpacho.

And this cookie recipe, taught to me by my formerly vegan (now vegetarian, full-on cheese fan) friend Shawna, is one of the best I have ever tried.

Vegan Chocolate Chip Cookies (from this website)



1 ¼ cup flour
¾ cup non-dairy margarine
1 cup brown sugar
2 teaspoons vanilla extract
¼ cup vanilla soy yogurt
2 cups chocolate chips

1. Blend the salt, flour, sugar, and margarine together with a hand mixer until the mixture is fluffy (about 3 minutes). Also, preheat oven to 350F.

2. Add the yogurt and the vanilla. The mixture will get a little soupy but don’t worry about that.

3. Add the chocolate chips and stir to combine. The mixture should stiffen right back up.

4. Dollop on the cookie sheet in small rounds (about a tablespoon or so) and bake for about 12 minutes, or until they are light golden and smell too tasty to ignore. 

These are really great, classic chocolate chip cookies. Crispy on the outside, moist and sweet on the inside, and…dare I say…buttery? They are really so tasty that you won’t miss the eggs or butter at all – I have not found a standard chocolate chip cookie that I like better than this one, to be honest. They are ideal with a glass of milk or next to a scoop of (vegan?) ice cream.

One of the best parts of this recipe is that you can eat the dough raw with no worry of salmonella – not that I worry about that, but you might. 

Of course, these are an especially great dessert after a huge steak.

It’s all about balance.