Vegan Chocolate Chip Cookies

Miyoko's Vegan Butter is delicious and bakes very well.

The article is a little misleading. Unrefined sugar is not processed with bone char nor is organic refined sugar. Sugar made from sugar beets is also made without bone char. It's not something that is specifically listed on labels, so it can be tricky. You can also google specific brands to see if they use bone char. Hope this helps!

So what about combining the vegan and gluten free recipes? Have a friend that is celiac and deathly allergic to eggs, and would be great to make her cookies :-) (which are usually gluten free OR vegan, rarely both)

someone further down commented about the ethics of vegan butter & palm oil… all you have to do is a simple google search to find brands (miyokos is one that people have mentioned here) that do not use palm oil or you can make your own vegan butter. you’re not a vegan if you’re using “regular” butter and there’s no such thing as an ethical dairy farm.

FYI, most vegan butter has palm oil, which is horrible for the environment and has decimated Orangutan wild habitats. Not sure of any vegan brands that don't have it, but for now, choosing real butter from certified humane local dairy farm (no artificial insemination, no ripping the babies from mothers). Sucks to choose the lesser of two evils, but it is what it is.

Andrew Bleiman: The original calls for 2.5 sticks of butter -- that's 10 oz, not 20 oz. And, the original makes 18 five-inch cookies, whereas this makes "about 8". So, the original calls for 2x as much butter, and makes approximately twice as many cookies. I don't see a problem.

There is a footnote that you can use almond flour instead (it’s a different amount though, 2 and 3/4 cup) to make vegan AND gluten free. I have to be gluten free and am also vegan so this is how I made it - it was delicious! Make sure you by finely ground almond flour and it will be great! Nice of you to make safe cookies for your friend!

It acts as the binder in the absence of egg. It's very common in vegan baking.

Try chia seeds instead. Add the room temp (or warm) water, let it sit a few minutes, then combine as stated in the recipe. I've never tried this in cookies, but I've found that it's a good substitute in muffin recipes.

I made these with almond flour and Miyoko's butter, and they turned out great! I suspect it's important for texture to thoroughly cream the vegan butter and the sugars. I used granulated sugar made from sugar beets (it's vegan) but decreased the amount slightly as 1/2 cup would be 100g, and I always use weights when baking.

I would add that flax meal can go rancid if stored too long; better to buy whole seeds, keep them in the fridge until you need them and then blitz them in blender, VitaMix, etc.

This recipe calls for 5oz of vegan butter while the original, non vegan recipe calls for 20oz of butter... if you make the recipe as described the dough is not dough, it’s sand. Dry sand. I upped the vegan butter to about 18oz and things started looking normal-ish. I probably should have doubled (or quadrupled?) the flax meal as well but didn’t and the cookies came out kind of like crepes. Oily cookie crepes. They did taste good though. Looking forward to trying again when the recipe is fixed.

Andrew Bleiman: The original calls for 2.5 sticks of butter -- that's 10 oz, not 20 oz. And, the original makes 18 five-inch cookies, whereas this makes "about 8". So, the original calls for 2x as much butter, and makes approximately twice as many cookies. I don't see a problem.

For the vegan butter, I used Earth Balance, which is a salted butter. So I just subtracted the salt from the rest of the recipe. Without going into the math, just use half of the kosher salt. Turned out great, and my non-vegan partner could not tell they were vegan.

That would definitely make it too dry. When you swapping all purpose and wheat you need to use less flour and add liquid.