Try this recipe!!! I loved loved loved these cookies. Best vegan cookie I have ever tasted. I used almond milk instead of soy (didn't have any), and I used 1/2 cup of brown sugar and 1/2 cup of white sugar instead of one cup of white sugar. Everything else in the original recipe I followed to a tee and the cookies were awesome.
I used a little bit less sugar and a little bit more peanut butter. I loved it! My husband who is not a health nut loved these cookies. He did not believe me when I told him I used wheat flour and no butter. I will make this again and again!
These cookies are yummy. I'm not vegan but was craving chocolate chip cookies when I found this recipe. I'm sure the recipe is perfect as written but due to ingredients on hand, I used almond milk in place of soy milk, substituted 1/2 cup Truvia for half the sugar, used light olive oil in place of canola oil, and regular chocolate chips. Delicious!
These turned out great and my vegan daughter loved them and so did I. I did as others and used half white and half brown sugar. I also used almond/coconut milk and coconut oil. I bake a lot of cookies and always bake at 350 for 10 to 12 minutes. Nonetheless I tried the first batch at 400 degrees for 10 minutes and checked them at 9 minutes and they were well done. The second and third batch I went down to 350 and baked for 11 minutes and they were perfect!!
I replaced the canola oil with cannabis oil, omg they were great and got better 2 hours after eating.
Holy cow I love these! I have never made vegan cookies before, but decided to try these out since we were invited to a game night at a vegan friend's house and I wanted to bring something. Surprisingly, I ended up absolutely loving these so much that I want to make them for all occasions now! I followed the recipe almost exactly, but I did substitute almond milk for soy milk and coconut oil for canola oil because those were what I had. I did not have walnuts and realized that my chocolate chips were not vegan, so I left both of those out too. I was afraid the cookies would turn out too bland but they were perfect!
OMG! Made them just as directed (425* was too high for my oven, 400* was perfect!). They are so amazing I had to make another batch the very next day!!!
The cookies came out delicious. I did not have soy milk on hand therefore I end up using unsweetened almond milk.
My first batch burned even though I pulled them out a little early. The flavor of these are wonderful. I'm still baking the second batch, but I'm going to go head and turn my oven down to 400 and keep a close eye on these ones. Substituted 1/2 brown and 1/2 white sugar and used almond milk instead of soy. Mine spread so much so that they all became one giant cookie and I had to cut them into bars. Lol
I baked these at 400 and they were tasty but a little dry.
