Made With Love: Veganized Chocolate Chip Cookies

Chocolate chip cookie

Now, before you start getting skeptical about this recipe, I assure you, these cookies are going to get your friends and family begging for more.

Why go vegan?

Instead of experimenting with how I can make these cookies healthy, less fatty, and all natural as possible, I picked out the animal products from a non-vegan recipe from Martha Stewart (because you can never go wrong with Martha Stewart) and substituted them with vegan options. Who says all vegan foods are healthy? 


Absolutely mouth-watering cookies, and the best thing about it is…
You really can’t tell the difference, and neither can the people you share them with (which I hope you do instead of eating them all by yourself). 
If you're looking for more reasons to go vegan, do read my previous article on Why Veganism Is Not Just About Food



  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup margarine/ vegan butter (if available), at room temperature
  • ½ cup cane sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons ground flax seeds
  • 2 ½ table spoons warm water
  • 2 cups vegan chocolate chips*
*If there you are not able to get any vegan chocolate chips, try chopping up some dairy-free dark chocolate. Just check the ingredient list of any block of dark chocolate at your local supermarket. 


  1. Preheat your oven to 350 degrees (about 180 degrees Celsius).
  2. Combine the ground flax seeds and water and set aside for at least 5 mins.
  3. Sift together baking soda and flour into a bowl and set it aside.
  4. Cream together margarine/vegan butter and sugar with a mixer on high.
  5. Add the vanilla extract and flax seed mixture and beat on a low speed.
  6. Gradually add in the flour and baking soda mixture. Mix well.
  7. Fold in the chocolate chips.
  8. On a baking tray, greased or lined with parchment paper, measure out tablespoons of cookie dough. Leave a small space in between.
  9. Lightly press down on the cookie dough balls.
  10. Bake in oven for 10 -15mins, or whenever they turn golden brown.
  11. Once baked, let them cool on the tray for 3 – 5mins then transfer onto a rack. Line with a clean, dry towel on the bottom to absorb any moisture (or else your cookies might turn out soggy).


If you are like me and love cookies that have a chewier and cake-like texture, then stick to the recipe and cream the margarine/vegan butter. However, if you favor crunchy cookies, make sure to melt the margarine/butter and combine it with the rest of the ingredients.
So, what are you waiting for? Get up and start making a batch of these cookies, I promise you they won’t disappoint! 

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