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chocolate chip cookies vegan

A fair trade and vegan chocolate choice

"I do not like the taste of baking powder or baking soda in cookies.  I wrote this recipe using yogurt as the alternative and a little egg replacer, which does have a sodium portion, but, in my opinion, not the bitter taste that the baking sodas and powders have.  These cookies are very chewy, soft and yummy."

big bookie sheet
big mixing bowl
little spoon to spoon out

6 oz. softened vegan margarine (I use earth balance or spectrum shortening which does not contain salt)
8 oz. sugar (I used Wholesome Sweeteners organic, fair trade sugar, which has vegan friendly listed on their label, and I buy in bulk to save $$)
1 TBL molasses
1/2 tsp vanilla
3 teaspoons of soy yogurt vanilla (approx. 3 oz.)
2 tsp egg replacer (I used Enter-G)
1 3/4 - 2 cups flour

 Method...Preheat oven to 350 degrees

  • Combine margarine and sugar, molasses, vanilla and yogurt and blend very well.
  • Add egg replacer and flour, a little at a time until incorporated (should be fluffy and set-up).  If you think the dough is too moist, and a little too easy to get the mixer through, add a little more flour until the dough is very well set up.
  • Add chocolate chips and blend well into the dough, then spoon out teaspoon size cookies onto your tray and bake at 350 until a little brown around the outside
  • Take the tray out of the oven and let the cookies rest before you attempt to place them on a counter or plate
  • Take care in using a spatula to pick them up (they are very doughy until they completely cool, takes up to 5 hours)
  • When they have cooled to room temperature, cover and enjoy

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