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Who-knew-they-were-vegan chocolate chip cookies

Growing up in South Africa, I knew the American chocolate chip cookies were the real deal! Warm and soft inside with the slightest crunch of the chocolate chip and crisp edge on the outside. Ahhhh. I would make like a squirrel and store enough in my cheeks to last the 4 years between trips. No really. I wish I could have done this.

The chocolate chip cookies, or ‘biscuits’ as we call them in SA are the opposite. They are more like little rocks. They are so hard, you basically feel like you are gnawing on a small stone. Gross.

So, having become a cookie snob in USA, I knew as a new vegan I had to find a great recipe. Cue “The Joy Of Vegan Baking” by Colleen Patrick-Goudreau. One of my students gave it to me for Christmas in 2016. Best Teacher gift ever! (Besides straight out cash obviously)

The best compliment I received was from a guy (of non-vegan orientation) who said I should open up a cookie shop they were so delicious! What more evidence do you need? Go ahead, make them tonight and let us know how they turn out!

5 from 1 vote

Who-knew-they-were-vegan chocolate chip cookies

Mouth-watering, cruelty-free chocolate chip cookies that will have everyone asking for more please.

Course Dessert

Cuisine Vegan

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Author The Joy of Vegan Baking - By Colleen Patrick-Goudreau


  1. 4.5 tsp Ener-G Egg Replacer (Amazon sells this)

  2. 6 Tbsp water

  3. 1 cup vegan (non-dairy) butter, softened ("Earth Balance" is the best!)

  4. 3/4 cup granulated sugar

  5. 3/4 cup firmly packed brown sugar

  6. 2 tsp vanilla extract

  7. 2.25 cup unbleached all-purpose flour

  8. 1 tsp baking soda

  9. 1 tsp salt

  10. 1 cup vegan chocolate chips (Try "Enjoy life")


Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.

In a food processor, blender or hand beater, whip the egg replacer and water together, until it’s thick-ish and some-what creamy.

In a large bowl, cream the margarine, sugars, and vanilla. Add the egg replacer to this wet mixture, and thoroughly combine.

In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips.

Bake on the cookie sheet for 8-10 minutes, or until golden brown.


Makes 1 dozen cookies. (12-15 cookies)Best eaten warm.

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Hi, I'm Kendra

I am a qualified Montessori teacher and yoga teacher up to my ears in diapers, toy cars and the best kisses a mama can handle. I am passionate about connecting with moms and supporting each other on this journey of motherhood. I share family-friendly recipes, my pregnancy, postpartum and parenting journey, Montessori inspiration, and products we loveI am a South African living in the US with my hubby and two boys.

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