November 10th, 2008

Chocolate Chip Cookies

Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything.

I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had sort of a non-descript day, gonna watch dvds kind of comfort. But I feel like an idiot even talking about chocolate chip cookies, it’s not like they’re a hard sell.

Despite evidence to the contrary, I don’t love to use Earth Balance when I bake. I’ve been working on my Earth Balance-free dream chocolate chip cookie recipe for longer than I want to admit. They’re crinkly on the top, a little crispy on the bottom and soft in the center. And for milk make mine almond, unsweetened, thanks. As an added bonus, you just need one bowl for mixing. Great for those of you in the no dishwasher set.

Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies

1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cups chocolate chips

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

429 comments to Chocolate Chip Cookies

  • Ooooh. I was just feening for some cookies! I think I’m adding a little oatbran to mine, and maybe crystallized ginger with the chips (because I can never really just leave a recipe alone), but other than that, we’re talking the same language. Yum. Happy Monday.

  • denny

    I’m weening of cookies and ya had to post this today!

  • […] Source:Chocolate Chip Cookies Like this post? Publish It On Your Own Blog Share and Enjoy: […]

  • Mmmmmmm, cookies! I loooove chocolate chip cookies!

  • Is the dough dry with this one, too? lol

  • jd

    I think the real question is, how did they go over as a measly present?

  • Yum yum. Must bake. My cozy food lately has been home-built vegan smores and cocoa.

  • katiejayne

    Yay for no Earth Balance!!!!!

  • kim

    I am going to make these. Been looking for a good chocolate chip recipe without margarine and without Ener-g.

  • Amy

    These will definitely soothe my super-stressed-out-crazy-self. An entire batch of Chickpea Noodle Soup helps too.

  • erica

    No EB in chocolate chip cookies is it possible?

  • I am really trying to stay away from palm oil, so it’s awesome to see these. I may try them with some gluten free shit and see if i end up with something palatable…

    Thanks Ishie!

  • Oh wow, EB-free chocolate chippers! I must make these soon!

  • IsaChandra

    kittee…I made these with oat flour, too. I added maybe an extra 1/3 cup. I’m trying to stay away from palm oil, too. So no more greasing each other up in palm oil and sliding around on the kitchen floor.

  • Rebecca

    Umm… I’m not gonna lie – I went home and made these immediately after reading this, ate the whole batch, and then passed out in a cookie coma. So, in other words, these cookies are friggin’ awesome!

  • jd

    Made these last night, here are my notes –

    making the caramel was exciting and easy.
    the dough was not stiff, it was more moist.
    I was terrified they would not bake in 9 minutes, but they did!
    They’re the best chocolate chips cookies yet, and you are amazing.

  • These sound great! I’ve been wanting to figure out a choc chip recipe without EB, and here it is. Thanks for doing all the work! Can’t wait to try them.

  • oooh, Earth Balance got super expensive here a few weeks ago, so any alternative is a welcome one, thank you for this! (the only other vegan marg-type stuff we get here is Fleischman’s which is loaded with trans fat and I refuse to even acknowledge its existence when i walk past it in the store)

  • rnmsalem

    Can anyone recommend a substituion for the tapioca flour? Would rice flour or cornstarch be a good idea?

  • Genoire

    Bless you! I love Earth Balance, but in chocolate chip cookies, it always leaves that kind of beany aftertaste. I can’t wait to try this recipe (and buy your new cookbook!).


  • buddhistcupcake

    rnmsalem: yea, i don’t have tapioca flour either, but a google search of tapioca flour substitutes tells me cornstarch or arrowroot will work just fine!

  • […] at the Post Punk Kitchen, Isa made some chocolate chip cookies that seemed really simple. Her description of the cookies was hilarious too. Baking seems fun […]

  • Heather K from PA

    Ummm… LOVED these! I suck out loud at making cookies. These were so easy and amazing. Thank you!

  • Rachel

    I made the other cookies from VWV and i had to add a lil bit of almond milk to them cause they were dry. but I read this article in the New York Times about the “Best Chocolate Chip Cookies” and they recommended that you let the batter settle for about (i think) 72 hours or something an then make them, and sprinkle a lil’ bit of sea salt on them.I tried this with the VWV recipe and my friends loved it. I am trying that with this recipe. so i will be baking them Thursday evening. Also arrow root, corn starch, cassava flour or yucca flour are substitutes for tapioca cause i think the intention of it is to make it stiff/use as a binder. I also am glad it uses almond milk vs Soy/Rice milk cause i think Almond is thicker, not as chalky and creamier. I will post what happened to my cookies when I bake them Thursday night.

  • Would arrowroot work okay for this? I have a ton of it and I don’t have space for more kinds of flour.

  • Tofulish

    Ooooh. These look so good. I think these are going to be my fall indulgence this weekend.

  • These are like crack. They will make you inhale them straight from the oven. Thanks for making them so easy to make, Isa! Amazing!

  • Nightowl

    What’s wrong with EB?? I love that stuff and the cc cookie recipe in VWAV that uses EB is awesome. Is it because it contains soy??

  • These cookies are psychotically good. I have several vegan cookie recipes that I already love so I wasn’t going to make these but then we ran out of margarine and maple syrup and I saw how people were fawning all over this so we made them last night (with cornstarch instead of tapioca) they were the best cookies I think I have ever had. I can’t believe it.

  • Yum! I made these today and love this recipe. That caramelly thing is really kind of crazy to see happening…apparently it makes a great cookie recipe.

    Thanks, Isa!

  • I made these last night and they were fantastic. The cookie dough was quite moist though, mine could not be described as stiff. I often find this with cookie recipes, so maybe it is regional differences in ingredients or something, though I don’t know quite why LOL I used arrowroot instead of tapioca flour and soy milk instead of almond milk. They took a couple of minutes longer for me to bake. But they were AWESOME! I had to ban my parents because they started scoffing them down, so thankfully I saved enough to take into work today.

  • Rachel

    I baked mines last night after making the mix like Tuesday night. they came out wonderful, really soft in the inside and crispy edges. I tried to sprinkle a lil sea salt on top, to combine like sweet and salty but i thin k cause my sea salt was fine, it got absorbed but it came out great. but yeah, honeslty do not bake more than 9 min, i turned around for a minute and accidently baked a lil more, they totally dried out (only like 4 cookies) they were not burnt but dry a uber crispy, like Kebler Elves type cookies.

  • Isa, can I use anything other than tapioca flour, or will that mess the cookies up? (The cookies look great, by the way)

  • I made these this week. yum! thanks so much for the recipe, they were all that you promised.

  • I just made these, using cornstarch instead of tapioca and turbinado instead of brown sugar. Excellent.

  • IsaChandra

    Kierstan, you can use cornstarch or arrowroot.

    Thanks for the cookie-luv everyone!

  • :O

    I can’t even describe how awesomely delicious these cookies are. I just made a batch (subbed cornstarch for the tapioca) and they are wonderful.

    Thanks so much, Isa! 🙂

  • becky/happyok

    i made these with cornstarch and soy milk as well – and my oven is old, so at 350, they are taking about 18 minutes. i snuck one out though, around the 10 min mark, just to see….omg. so good!!! i threw some walnuts in soe of mine as well.

  • JessieG

    These are so good! I used arrowroot, dark chocolate chunks, cranberries and pecans in mine. I can’t stop eating them!

  • These cookies are fantastic. I sort of freaked out though because my dough was really, really moist and liquidy – I added a bit more flour and they were good to go. I made 12 extra large huge cookies.

    My omnivore family has attacked the pan!

  • […] you like to battle bad news with comfort food, you might try Isa’s new chocolate-chip cookie recipe at the Post-Punk Kitchen blog. At last, the definitive answer to CJ’s vegan chocolate-chip […]

  • […] then went to the store to buy chocolate chips while I watched the Cosby show, and then made me these mind blowing cookies. This is, yet another reason why I love […]

  • […] November 20, 2008 in baking, blogs, chocolate, cruelty-free, dairy-free, recipes, snacks, sweets, vegan, vegetarian I am an unabashed cookie monster, hands down. I can’t resist all those Christmas cookie magazines that come out every year. Since I became vegan, those recipes are all about conversions and substitutions – a challenge that I genuinely enjoy. That said, it’s awesome when you come across a great recipe where the work has been done for you. Imagine my glee when I cozied up on the chaise (slowly going blind while insisting I can surf the net on an iPod Touch) and settled on the PPK blog. There I spied a new recipe posted by Isa for basic chocolate chip cookies. […]

  • is it possible to use something else instead of tapioca since its not available here. These look so delicious

  • Ooh, these are GOOD! Did 1/2 chocolate chip, 1/2 chocolate & butterscotch chip, arrowroot, soy milk & they’re fab! I want to try them with tapioca & almond milk in the near future.

  • These are in the oven now, I couldn’t resist! I used cornstarch instead of arrowroot, hopefully they’ll still be alright, if not I might add a little more flour to the rest of the batch since the dough was awfully liquidy.

  • Genoire

    I made these today with cornstarch and rice milk. They tasted delicious, but were extremely goo-ey. They spread a whole lot on the baking sheet and ended up being really thin and crispy. Still delicious, but I’m not sure if I’ve done something wrong, or what??? Any suggestions anyone?

  • Isa, you truly are amazing. Thank you for this recipe! I tied an apron over my pajamas and made 1/2 batch of these this morning ? incredibly easy and delicious! I’m thinking of using sesame oil instead of canola next time… and maybe add a bit of cinnamon? Oooh, the possibilities!

  • IsaChandra

    If the dough is gooey add a little extra flour by the tablespoon.

  • Mary

    I made these last night with rice milk and raw sugar (in place of brown and white sugars). They were fantastic. Like someone else’s who used rice milk and commented, mine spread out a lot making them thin and crispy. But I wouldn’t change that because they were delicious. Thanks for the recipe!

  • […] idea of using tapioca starch definitely lurked into my mind from the Post Punk Kitchen Blog’s Chocolate Chip Cookie recipe from a few weeks […]

  • meep

    have you tried the chocolate chocolate chip & walnut cookies at Boneshakers!? vegan yummy-ness!

  • Genoire

    Hey again! I tried these once more. I still used corn starch, but then I used soy milk and whole wheat pastry flour. COMPLETE SUCCESS! Perfect cookies! They weren’t flat at all! I think the pastry flour really helped to add some bulk, and now they’re a tiny bit more nutritious.

  • Mari & Dan

    Hi chocolate fans all over there!
    We are more or less like you, being passionate about and adoring the very idea of chocolate in all shapes and tastes! We want people to share more and more our passion for chocolate and therefore we have decided to create a blog about this tasty product in Romania. In our country there are many chocolate addicts who really enjoy and love chocolate, and building a blog would not only be a remarkable thing, but also a chance for Romanian chocolate fans to share their ideas and feelings about chocolate in general. At the same time, our blog will benefit from the points of view of some experts in the chocolate industry. We are open to any kind of suggestion and we would be more than welcomed to benefit from the advice of you, chocolate lovers! For many talking about chocolate could last a lifetime!

  • Rafi

    I love these cookies yo

  • Danya


    I really like recipe but i eatted too much sugarz today soooo NO COOKIES FOR ME!

  • ???? ???

    I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
    If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.

  • ???? ???

    I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown bobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
    If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.

  • hatem

    I am a professional vegan cookie maker in las vegas, nevada. let me tell you, this recipe doesn’t compare. let’s do a throwdown mbobby flay style. I recommend adding beet juice instead of canola oil for natural sugars, and it also makes the cookies more fluffy with an added red color which gets the crowds rampaging.
    If you do not want your cookies to turn add minuka honey, which is available at whole foods at an reasonable price for the quality of the sugar. Personally I am very aware if my sugar intake. Danya maybe you should consider agave syrup, it will slow down th sugar highs and you will be able to eat more cookies.

  • Regina

    I liked the simplicity of this recipe. I did sub arrowroot and soymilk since I had those both on hand. The dough was definitely too wet to roll into a ball, but I test-baked a couple and they turned out perfect, so I went with it and used a teaspoon to plop the dough on the sheet as usual. I only got to eat one, though — I gave the rest to the staff of our local farm animal sanctuary as a holiday gift.

  • Thank you for taking out the EB. I would have made these cookies with it, but I really can’t stomach the stuff anymore. These cookies were so fun to make and even though they aren’t *Christmas* cookies, I made them for Christmas along with tons of other treats and they were the first to go. These are the best chocolate chip cookies ever.

  • Made ’em tonight and they’re great warm!

  • […] in cookie, snack Chocolate Chip Cookies Makes two dozen two inch cookies or about 16 three inch […]

  • Julie

    I just made those cookies (replaced the tapioca with corn starch) but it didn’t work at all – during the whole thing it seemed like there was way too much oil – it separated from the dough before the cookies were in the oven and the cookies came out oily too – very, very greasy fingers just from eating one. And the cookies don’t look like cookies, they just spread out… 🙁 what went wrong?

  • Shesh

    My goodness. These are AMAZING. Don’t, under any circumstances, be afraid to use whole wheat flour 😉

  • Shesh

    @Julie — did you mix the first ingredients together for at least 2min? I found that to be a really important step for getting all the oil mixed in.

  • […] newest chocolate chip cookie recipe from Isa, featured on the Post Punk Kitchen blog awhile ago, here. Now, I often find vegan chocolate chip cookie recipes to be a bit stressful to make: the one from […]

  • Nick

    The thing that is most important when making these is the whisking process with the oil, milk and sugars. I say whisk more than 2 minutes, even, because if you don’t blend them all properly the cookies will be oily and weak.

    When done properly though, they are extremely addictive. Bet you can’t have just four.

  • I agree on the addictiveness factor: I just finished eating the whole batch just now that I made on Sunday afternoon. I shared with no one.

  • Jamie

    Has anyone tried doubling this recipie? It is too good to stick to just one batch.

  • These are ridiculously easy and dangerously delicious.

  • Carrie

    I followed this recipe EXACTLY (although I used rice dream instead of almond milk). Mine were runny and spread out on the sheet before they went in the oven.

    I suspect the flour measurement was the problem. I ALWAYS sift my flour, spoon it into a measuring cup, and then level off with a butter knife. I’m assuming that if I just scooped up a cup and a half of flour and leveled off, I would have had more flour and a stiffer batter. I thought about adding some more flour but didn’t want to mess it up. I did use an electric beater and mixed the sugar/oil until it was well combined (at least 2 minutes).

    They were tasty, but not pretty to look at. I’ll give it one more try with more flour next time. I like my cookies to have more structure.

  • I just love chocolate chip cookies..mmmmm..that pic looks good enuff to eat..nice job 🙂

  • Holy crap, these are amazing! THANK YOU. I was kind of nervous to try them due to mixed reviews here, but I had no problems whatsoever! I made sure to mix the oil/sugar/tapioca mixture for 3 minutes until, as you said, it looked like smooth caramel. I used 1 c. whole wheat pastry flour + 1/2 c. unbleached, scaled back on the oil by about 2 Tbsp. (didn’t replace it with anything), and added about 1/4 tsp. almond extract. Other than that, followed exactly. I think the chocolate chip amount should be more like 1/2 c. instead of 3/4, but these are soooo perfect I feel nitpicky saying that. I bought tapioca flour just for this recipe & I definitely don’t regret it!!!

  • suzyg

    These are the crispy chewy caramelicious ccc I have been searching for! Added 3 extra tbsp flour, as I’m a spoon and level gal and the consistency of the dough was perfect. Cookies came out exactly as I wanted them. Thank You Isa!!! And welcome to Portland 🙂

  • Kate

    I made these and subbed cornstarch for the tapioca. They were delicious! Now I’m going to figure out a way to sub some oatmeal instead of flour for oatmeal chocolate chip cookies.

  • Love these cookies! They turned out perfectly. Thank you!

  • Linnie

    OMG I love you. Thank you for such a great recipe. I just made these for my daughter who is allergic to dairy/eggs/nuts and they are the best choco chip cookie recipe I have tried. LOVE THEM!

  • bryophyte

    I just wanted to add how I’ve done w/ this.

    The first 2 times I did this I made them normally, with the long oil sugar beating times and then added the flour, usually adding a half cup extra flour to the something stiff like I was expecting. It seemed baking took a bit longer too. They had a bit of a crystally sugar crunch the second time because I used some sucanat instead of turbinado, but I might not do that again because I’m not sure the chemical structure is right for the reaction.

    Anyway, The third time my gf was in charge and she did it different but they were still awesome. We did the carmelly part the same, and only used the proper recipe amount, and mixed it with the mixer a long long time til the dough was super smooth (I only mixed til it seemed all incorporated and til i was done adding flour previously). These ones were nice and soft and fluffy and somehow smooth. All is good either way. The trick though, since the dough was so sticky was to put flour on your hands when you roll the ball. So probably extra flour was incorporated but it was at a different point.

  • […] only problem is that I usually end up eating too much of the dough.  These are a variation of a recipe by Isa Chandra Moskowitz, aka my hero.  She’s written three amazing vegan cookbooks and is […]

  • Lauren

    OMG these are amazing! I haven’t made cookies in a long time, and here’s what I found with this recipe. #1 – super easy! #2 – I used soy milk and cornstarch with no problems. #3 – The first batch I made way too big, so it only made about 10 and they all ran together and were thin and slightly doughey. I still ate 3 🙂 So, I made another batch and added more flour and that really helped. I only ate one; gotta save them for my coworker’s bday tomorrow. I used to be vegan (now I am veg) and these cookies are seriously making me consider converting back. It IS possible to have good stuff without supporting the dairy industry.

  • On my second try, these came out great, and were delicious! I was so glad, because I love how easy these are, and that they’re margarine free. I’d tried the Homestyle CCCs from Dreena’s cookbook, but some of my tasters didn’t like the maple syrup taste (I didn’t mind, but others did.) I was super excited to see Isa’s recipe. My non-vegan coworkers have given them the thumbs-up.

    I subbed cornstarch for the tapioca flour, and used a bit less oil (probably 2-3 Tbsp less). I scooped & leveled my flour (it was very settled flour). I’d agree that the batter isn’t very stiff. I baked some of them 9 minutes, some 10, and they were nicely done, but not as toasty looking as those in Isa’s photo. I’ll have to try cooking my next batch a bit longer next time because the BF likes toasty cookies best.

    (My first try with this recipe didn’t work out, though. I used tapioca flour, poured the full amount of oil, and used my standing mixer to mix the “caramel.” I don’t know if it was my mixer, my flour, my tapioca, or what, but my cookies were oily and they never cooked through. I even tried adding a ton more flour, but then they just got sort of dense and tough, and had a taste.)

  • I forgot to say that I also added a scant 1/4 tsp of blackstrap molasses, just because we like that extra molasses-y flavor.

  • michelle

    beautiful:) i would have to say these cookies are the best cookies i have ever had. i recently started following your blog, because im in love with your cook book, and had to try this recipe! i brought a few to school and all my friends are asking for the recipe! thanks for the worlds best cookie recipe:)

  • Franni

    I just made these!!! They are soooo good!!!!!!!

  • Gabriella

    I added Flax Seed instead of tapioca flour and substituted a little bit of Coconut Milk for 1/2 or 1/3 c. of oil (does that make sense)?

    Anyhow, they were SO DELICIOUS.

    I think I’ll try them next time with whole wheat flour, but I’m keeping the coconut milk. Great recipe!

  • amy

    I just made these this weekend. Finally, a vegan chocalate chip cookie worthy to be called a chocalate chip cookie.


  • veggiesteph

    SO GOOD I am going to have to bring them to work tomorrow so I don’t eat the whole batch myself. I used cornstarch instead of tapioca. Used half of the oil and subbed applesauce for the rest. I also replaced 1/2 cup of the flour for rolled oats – super delicious!

  • […] chip cookie recipe posted by Isa on the Post Punk Kitchen website (the original can be found here). Since this time, I wanted it to be gluten-free and have no leavening, I made some […]

  • Monica

    these are absolutely the worst thing that could ever happen to my waistline.

    SERIOUSLY, I made them yesterday to send to my mom for her birthday and only sent her half the batch because they were so good that I had to keep some for myself! That may make me a bad daughter, but these are PRECISELY what I’ve been looking for! A chewy, melty, gooey on the inside, crispy on the outside, perfectly golden chocolate chip cookie. I’m obsessed.

  • Oh.My.God. These are SO good. They fabulously unhealthy and just what I don’t need….but MAN ARE THEY WHAT I WANT! They came out of the oven about 3 minutes ago and I’ve already eaten about 5 cookies worth of dough and 3 cooked ones. MMM! Delicious.

  • Carrie-Dell

    These were amazing! I used half wheat flour and half white, and they are great. Thanks as always Isa!

  • […] better way is there to used them than in a Dark Chocolate Chunk Cookie???? I made PPK’s Chocolate Chip Cookies, except they were dark chocolate […]

  • Jin

    These were soooooo good! Moist and chewy.
    I used Dark Chocolate Chunks and boy, they were irresistible! Great with a tall glass of soy milk! Yum!

  • kris

    Mmmm, super yum. I would add for any folks at high elevations (like me, w00t Albuquerque, NM) … I had great success with baking at 420 degrees for 9 minutes.

  • […] for her birthday I couriered her some cookies, in fancy living-beyond-my-means style! I used this recipe from the Post Punk Kitchen, adding a 1/4 c. each of vegan chocolate chips, vegan white chocolate […]

  • windexxx

    hells yeah for these cookies! all my cookies end up crumbly but these were perfect texture and taste i couldn’t help but inhale them. gave them to a couple foo’s who didn’t know what a vegan was and they asked for more to take home. victory!

  • Caitlin

    Wow, these are delicious! The best vegan choc chip cookies I’ve had yet. I also made a chocolate-free cookie for my dog (she injured her paw and I wanted to cheer her up), and she gives it her stamp of approval. 🙂

  • I have made batches and batches of these cookies for friends, family, roommates, co-workers, and students – mostly non-vegans – and they get a triple thumbs up every time.

    The “carmelization” of the sugar and oil is the key to the kingdom! If you have a stand mixer, you’re probably already doing this, but I HIGHLY recommend dumping everything in the mixer. You can slam the oil and sugars together really consistently with minimal effort on your part. Also, if you want to experiment, adding 1/4 cup cocoa power during the 1st flour stage makes an awesome double chocolate chip treat.

    These are so quick and brainless – perfect for zoning out reflection time or a quick personal cheer up if you’re in need of one!

  • […] JocelynTran: tested this vegan chocolate chip recipe; it was okay. needs a little tweaking. April 24th 2009 @ 4:59 pm from […]

  • Karyn

    I am wondering who has tried the cookies both ways ( with and without applesauce). Can you taste a difference?

  • Jennie

    Nightowl Says:
    November 13th, 2008 at 12:12 am
    What’s wrong with EB?? I love that stuff and the cc cookie recipe in VWAV that uses EB is awesome. Is it because it contains soy??

    Earth Balance is made with palm oil-

  • […] A few people inquired about the cookie recipe from my previous post, so I thought I should share.  It’s pretty much this Post Punk Kitchen recipe. […]

  • […] on hand most of the time can be a bummer when it comes to baking, but I’ve actually found many of my favorite cookies don’t call for marg/butter at all! So, no excuses not to make […]

  • […] much more simple and basic than good old chocolate chip cookies.  I made these last night using this recipe from the PPK blog and they came out pretty yummy, definitely not the best cookies I’ve ever had, but not too […]

  • bryophyte

    Jennie- I think the biggest problem with EB is the price! Almost $4 for a little tub, but canola oil is cheap!

    At least that’s *MY* reason for using this oil recipe!

  • rizzo

    I’m assuming that the sugars are 1/2 & 1/4 cups? Also, it looks like people who used rice milk had theirs spread too much.

    My batter is resting now to let the flour ‘hydrate.’ Can’t wait to try ’em!

  • […] she and I had used last year to make some delicious butterscotch cookies, and turns out it came from the PPK. I had to add a bunch more flour, but the cookies turned out amazing. It’s really a shame I […]

  • […] Chocolate chip cookies are the best. But which recipe is the best of the best? Twice I thought I’ve found the chocolate chip cookie recipe that could never be topped, and then another recipe comes along and blows the previous batch out of the water. Here’s the most recent winner. […]

  • This recipe caught my eye because I am trying to develop a rainforest-friendly cookie that does not use palm oil. Orangutans are being driven to extinction because their forests are being cut down in Borneo and Sumatra for palm oil plantations. I am developing the recipe for the rainforest-friendly cookie in connection with my book about orangutans, The Intimate Orangutan, which is being released in the U.S. in March 2010. I’d be glad to hear from anyone who can help me design this cookie, particularly if it can be low fat and healthy. I intend to post the recipe on the Internet when I finish. There is more information about orangutans on my website There is contact information on the website too.

  • Shawn

    Oops. My website address should read

  • […] of the chocolate chip cookies from Vegan Cookies Invade Your Cookie Jar. I had made the recipe from the blog a couple of times before, so I already knew these would be a success. […]

  • […] Smurf is kind of a cookie fanatic and he makes these chocolate chip cookies from the PPK blog all the time. They are delicious, easy, and use mostly ingredients that you probably have around. […]

  • Incredible work on the blog! 🙂 I wish blogging was easy as getting ripped was for me! 🙁

  • […] bag had a (homemade) CD of some of Emma’s favorite songs, a bag of cookies– chocolate chip using this awesome recipe, and heart shaped sugar cookies from The Joy of Vegan Baking, and an organic lollipop… not […]

  • […] on (sorry for this horrid transition), PPK Chocolate Chip Cookies! For once, I followed a […]

  • […] of tofu dressings is putting on so much that you can eat the extra at the bottom with a spoon. Isa’s perfect chocolate chip cookies are, by the way, and if you hadn’t heard – perfect.  Utterly perfect.  Me and this […]

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  • JG

    Seems like far too much chocolate chips… I’ve reduced to 1/2 cup and it still seems like too much. Maybe 1/3 cup.

  • Really insightful, and beneficial. I don’t normally make remarks, as I am sort of a web site lurker, but I consideration it deserved a word or two. Thanks for discussing.

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  • […] The recipe can be found in their amazingly awesome cookbook Vegan Cookies Invade Your Cookie Jar or below (recipe hails from their website). […]

  • […] chip cookie recipe. I tried one back during Vegan MoFo and was less than thrilled, so I thought maybe the PPK would come through for me. Isa’s like a vegan goddess or something, right? And this was an occasion where the vegan […]

  • Anna

    These did not work out for me at all. And I have to know what i did wrong.. everyone else seems to love them!

    I subbed arrowroot for tapioca powder. I had to add more flour because on its own, with the ingredients alone.. this batter was so very runny. The whole “For 3 inch cookies, roll the dough into about ping pong ball size balls” was very misleading. this batter was not rolling anywhere. No how no way.

    The end result was cakey and bland. I was so sad. DO NOT GET ME WRONG. I still ate all 12. By myself. In two days. But something was still wrong/off. I am going to try again. i want this to work. ;_;

  • Anna

    Oh, and my post above, the other substitution I made was half applesauce, and half the oil. This usually works out ok!

  • […] This is a brilliant idea — how to bake cookies in your car. If you want awesome cookies try this recipe. Possibly related posts: (automatically generated)Internet FoodCar-baked […]

  • Meg

    by far my favourite cookie recipe!

    anna, i’ve never had good luck trying to sub applesauce in this particular recipe, it makes them cakey. i always use cornstarch or arrowroot, and sometimes add an extra tbsp or two of flour, and i’ve never been able to get my dough to “roll”. i just do small (2 dozen +) drop cookies and they always turn out great!

    just take the plunge for full fat and they’ll be fine 🙂

  • […] I have armed myself with Vegan Cookies Invade Your Cookie Jar (by Isa Chandra Moskowitz and Terry Hope Romero), which I pre-ordered and then scandalously didn’t actually try out until now. Chocolate chip cookies are first up. And they’re good. Crinkly. Chewy. And the batter tastes like caramel. Win. Plus, being the generous spirits the authors are – you can find the recipe here. […]

  • Rach

    Throwing it out there that I’m stealing that totes adorbs picture up there for my Facebook picture. Also that looks delicious and I need to stop reading food blogs at night lest I drool myself to sleep. Will make these soon!

  • thanks for the perfect recipe !!!!!

  • grainy maggots

    just made these, bf and i have eaten 5 already, i’m going to wait til he falls asleep to scoff the rest…

    these are the best cookies ever. period.

  • Clara

    I have made cookies using the VWAV recipe and this recipe. Like both, but Love, love, loving these! Taking to a potluck so I know I’ll be able to eat something “healthy” 🙂 (And, finally able to eat raw cookie dough is a plus, too!)

  • […] Chip Cookies (Vegan) Recipe from Post Punk Kitchen here – Nutritional stats per cookie (24 total): 137.3 calories, 7.9g fat, 40.9mg sodium, 18.1g […]

  • stacey

    I am making these now….& the dough is soooo sticky & wet….am I doing something wrong?

  • i used olive oil and arrowroot because that’s what i had on hand instead of veg oil and tapioca starch. worked beautifully. of course, the olive oil imparts a slight taste, but i like it. i almost always bake with it anyway.

    these are lovely little cookies. thanks!

  • Frankie Marie

    Okay, so I made these last night. To combine the wet ingredients I used a hand mixer (just so it would get the job done efficiently and PROPERLY). I substituted Cornstarch for Tapioca Flour and Soy for Almond Milk. I also used 1/3 cup chocolate chips than the listed 3/4 cup. Basically these turned out PERFECTLY!!! I will be adding chopped pecans in with the chocolate, and 1/2 banana (mashed, in with the wet ingredients), and maybe also 1 or 2 teaspoons Earth Balance to give it good buttery flavor. Thank you once again!!!

  • […] add comment at this time.   Messy Vegetarian Cook Try these chocolate chip cookies:…They're delicious, as are all of the authors' recipes. Have a look for the book Vegan […]

  • […] The dinner mints are already gone. But wait, they didn’t go into my belly naked. I chopped them up and made Isa’s chocolate chip cookies. […]

  • […] Now, what if I told you that by eating the aforementioned cookies you could reduce global warming, animal cruelty and your chances of developing heart disease, cancer, diabetes, stroke and all sorts of other nasty things! (Compared to eating non-vegan cookies, not a big bowl of steamed broccoli…duh). Would you whip up at batch right now? Yes. Yes, you would. And here’s how: 1/2 cup brown sugar 1/4 cup white sugar 2/3 cup oil (I like sunflower oil, but any [organic] neutral-flavored oil will work) 1/4 unsweetened non-dairy milk (I use almond or coconut) 1 Tbs. corn starch 1 Tbs. vanilla extract 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 cups flour (whole wheat pastry flour works well, or all purpose) 2/3 cup chocolate chips 2/3 cup raisins (optional) 2/3 cup chopped walnuts (optional) 1/2 cup shredded coconut (optional) [This recipe is based on the one by Isa Chandra , posted here on the PPK Blog] […]

  • Melissa

    I’m making these now, but they are taking MUCH longer than 8 minutes to be done…. Has anyone else experienced this with this particular recipe? I’m adding 2 minutes and checking. I’m up to 16 minutes now. Who knows…

  • I made this last night, following the recipe to the letter. They are INCREDIBLE, and I ate three times my weight in cookie dough without the fear of raw eggs killing me. I brought them in to work the next day and no one in my office (all non-vegans/vegetarians) could taste a difference, and they were devoured.

    This recipe is so easy, to all the people experiencing weirdness, make sure to re-read, re-read, and re-read directions. I am for SURE going to make more of these again tonight.

  • Ty

    These cookies were very good. I was very proud of my first batch. I used olive oil instead of canola oil as well as spelt and oat flour in place of the white flour. I did not use any tapioca flour. These cookies were delicious and super easy to make. Thanks.

  • Sarah

    Just tried these last night. AMAZING!! My non-vegan husband loved them. I loved them. So easy and so delicious. Made it exactly as recipe said and they came out perfect. Thank you!!

  • Heather

    These came out great – just like the picture – and baked in 8 minutes for me. I used cornstarch and soy milk and beat the oil into the sugars for a good while, til nice and fluffy. Yum!

  • Paula

    Ok so you deleted my post because it was really late and I felt like being a litte funny and called myself Elaine Benis. But seriously, I’m trying to figure out why my batter came out so loose … I had to add a couple tsps of flour to thicken it up. And even then I still couldn’t roll it into balls. I just plopped them on the cookie sheet with a spoon. What could I have done wrong?

    • IsaChandra

      Huh? I didn’t delete your post! But I don’t know, could you have mismeasured? Was it really warm where you are? If they came out ok no harm no foul.

  • Paula

    On then sorry dear Isa, maybe I posted on the mac & sheez blog and thought I posted here. That’s what I get for burning the midnight oil … total space cadet. Anyway, yeah it was a bit warm in my in my kitchen. And I halved the recipe (as I do now in case it bombs I don’t waste expensive ingredients like nuts) but was fastidious about halving everything. They came out ok for dunking (once again). I’m finding I have to limit baking time to 2 minutes less than the instructions because alot of my stuff has been coming out like jawbreakers. I sure am a rookie at this. Feel guilty too about the white flour and sugar. Can’t seem to resist baking cookies and trying to get better at it! Bought parchment paper today so my stuff doesn’t bond with the cookie sheet. Isa do you use the silicone stuff? Also I think I’m preferring earth balance over canola oil. I just don’t like the taste of canola oil and I find my stuff is coming out to brittle from it.

  • Paula F

    Doh! I forgot to add the quick oats, that’s why the batter came out loose! Trying it again. I’m such a lousy baker.

  • Caitlin

    These are very good with the tapioca flour, but I’d suggest not subbing cornstarch! I’ve tried twice and both batched came out too cakey.

  • Alexandre in Berlin

    Hi !
    Thanks for the recipe ! I made it a bit differently but took the same procedure. I don’t know how much floor I put because I made it by feeling.
    I added some haselnuts because I love it, and some haselnut cream that we can find in bio stores here in Germany (it tastes sooo good)
    I also use to replace the egg, instead of tapioca flour, a rice cream, which I make with 100ml boiling water + 2 tablespoon of rice flour.
    It takes a bit more than 8 minutes, but I think it depends on your oven’s quality, of course.
    Thanks again !

  • What started out as a Friday night craving for chocolate chip cookies, became a Friday night special 45 minutes later. Adding a few walnuts didnt hurt!


  • dee

    Could I use sunflower oil instead of canola oil? Canola oil had a strong flavor.

  • […] better than milk and cookies? Nothing of course. I made this recipe and the cookies turned out soft, chewy and perrrfect! I didn’t have tapioca flour, so […]

  • Maggie

    These are amazing! I made them for a non-vegan bakesale and they were a huge hit, everyone loved them more than the non-vegan cookies. I consider that success 🙂

  • Maggie

    Also, the first time I made them, they were too wet and I had to add 1/2 cup more of flour. I cut the canola oil down to 1/2 cup on the next batch and they were perfect.

  • […] Chocolate Chip Cookies very slightly adapted from here […]

  • nia

    I’ve been “dreaming” of a vegan cookie recipe using oil and what can I say, this is pretty much it! I don’t really like using vegan spread because of the whole rainforest/environment issue and so this recipe came just right.
    What I changed was that I subsituted tapioca flour with cornstarch and I used only half of the oil.
    They taste fantastic, they look awesome, they stay in shape, they flatten nicely but they do not run at all.
    I encourage everyone to try this 🙂

  • […] they are made by the incredible Isa Chandra Moskowitz! Go check out the recipe and make them NOW ( Divine! […]

  • […] the evening I suddenly felt like baking cookies. I found this recipe through Working Out, Eating In and I thought I would give it a try. I don’t know if I did […]

  • […] huevo, mantequilla, ni leche de vaca, y han quedado buenísimas. He cogido una receta de la página “the post punk kitchen” y la he adaptado a mi gusto y a los ingredientes que tenía sustituyendo, por ejemplo, el aceite de […]

  • […] and my cookies came out hard so this time around I specifically looked for a soft recipe. I found this recipe from the Post Punk Kitchen and let me tell you… they were good! The first time I made them (Saturday right before Earth […]

  • Christie

    Thank you for this GREAT recipe!! I made these for a baby shower and there were ZERO leftovers!!! Everyone (vegan and non-vegan) loved them!!

  • hi. I think the oil is too much. I had to add an extra 1/2 cup of flour to get the batter to be “stiff”
    But one batch has finished baking (hsband approves, kids approve) and the next one is in the oven…
    Next time, i’ll do it with half the oil.

  • Abbe

    Addicting! I thought there was too much oil at first but once I baked them they were fine. I hate baking with veg butter so this was a great recipe, the best chocolate chip cookies I’ve ever had, vegan or otherwise!

  • I baked 80 of these cookies for my band’s (EULA) record release party this weekend. They were a HUGE hit. Everyone (vegan and non-vegan) wants the recipe! Thank you.

  • lil bear

    lady these are DANGEROUS!!!!!

  • tnychkn

    Isa…I love you.

  • Vanessa

    Awesome! I am a serious baker but new to vegan baking and this recipe won me over. I used ground flax seeds instead of tapioca flour and I added 2 tablespoons of cocoa powder for the fun of it.

  • legolas

    yay! I never have earth balance, but I want my fucking baked goods! I brought this to my VERY non-vegan annual block party and everyone loved them. Including, I might add, the guy who was complaining to me about how his daughter kept serving tofu for dinner. SCORE!

  • JJ

    Skipped the white sugar and used vanilla soymilk – cookies turned out fantastic even with these changes! As far as flour, I used half whole wheat, half all purpose, plus half a cup of oat bran. I would make these cookies again and again. I actually made the chocolate cake and chocolate frosting from the ppk website and tried some of the maplesyrup-chocolatechip-soymilk frosting on the leftover chocolate chip cookies. Now that is an indulgence! Thanks for the wonderful recipes!

  • mayra

    hello! I was wondering if stevia could be used for this recipe instead of using all that sugar? any input would be appreciated. thanks in advance!

  • Anneka

    I used 1/2 each whole wheat flour, whole wheat pastry flour, and spelt flour. Also used arrowroot instead of tapioca. Very good and kudos for going palm oil free.

  • katherine

    i just made a variation of these tonight….brown sugar salted cashew cookie. just added a bit more brown sugar and subbed roasted salted cashews for chocolate chips. ive already snuck two before anyone else has gotten home. soooo good 😉

  • chrige

    i live in switzerland and made these using *rapsoel” which is the equivalent to canola but……the batter was totally runny oily greaseball!!! plus heavy taste and yellow. i added 1/2 cup more flour and they turned out ok except for the canola taste. i’m pretty sure the north american canola is more refined and neutral tasting. would sunflower oil work? or must i revert back to EB recipe? help!

  • Cheryl

    My batter never got stiff, either, so I couldn’t really form the balls with my hands. I used a TB measure to scoop it up and flattened them down on the pan. Next batch i used slightly less oil and added 1/2 cup chopped walnuts. They were FANTASTIC. My stepson said he couldn’t tell the difference at all.

  • Melissa Hughes

    What is the recipe with chia seeds and flax meal? I have both handy and would love to add them, but am interested in the actual original recipe before attempting to tweak it myself. Thanks!!! ^_^

  • Melissa Hughes

    Whoops! Meant to post that comment on this site …I was looking for the original recipe on PPK (like chocolate covered katie’s site said she tweaked the recipe from), but couldn’t find it…any help?

  • Nicole B

    I have made these cookies like half a dozen times since reading the post a few weeks ago. They are fantastic. Everyone who tries them loves them. An the real amazing part is that I am terrible at baked goods. Most of my attempts at cookies in the past have been terrible failures – these have been consistently easy and god. Thanks for posting.

  • Nicole B

    Oh, one more thing, I used grape seed oil instead of canola. Perfect.

  • marsbar

    these are by far the best chocolate chip cookie I’ve eaten, vegan or otherwise. LOVE

  • ***** 5 starts! And only 1 bowl to mix it up in, that is so nice. I really have been making a batch about every single week since getting the book!

  • […] feel like searching for gourmet chocolate fêves.  The answer: Isa Chandra Moskowitz’s glorious recipe.  It’s simple, it’s quick, and it yields fabulous, […]

  • Sarah Dee

    I had a sweet tooth and decided to make these. They’re in the oven right now. I hope the batter lives up to the finished product 😡 Delicious!

  • […] error with various vegan cookies, I finally found the perfect chocolate chip cookie recipe at the Post Punk Kitchen! These cookies are easy and fantastic — they stay soft and gooey for […]

  • […] også. Så nu var det altså tid til småkager, nogle rigtig gode af slagsen! Faldt over den her opskrift tidligere. OG har haft den i tankerne lige siden, så det var selfølgelig […]

  • […] pudding. That stuff is so temperamental, you need to keep a constant eye on it!!). I decided on the chocolate chip cookies from VCIYCJ…which were good as always. I had to add a little extra flour because it was so […]

  • Glenn

    I thinked about baking these and when I did bake these cokkies they were so amazing, best ever! three stars.

  • Elizabeth

    OMG!!! I followed you’re comments for six months before I was brave enough to try my first batch! but I only cried twice from anxiety while they were in the oven, THANK YOU PPK!

  • Shani

    These are excellent! I am not (yet) a vegan and made these for my bf. I wouldn’t know they were missing the eggs/milk if I hadn’t made them myself. And, for those of you who crave cookie dough like I do–this recipe is just as good raw as it is baked. Thanks PPK!

  • Mary

    These are the best cookies I ever made. I’m a semi-vegan, been a vegetarian for four years and I’m heading towards veganism somewhat reluctantly because I love baking and never thought you could make things work right without eggs. But I’m finding with Isa’s recipes that things are usually even better without….so for these I used whole wheat pastry flour, added some wheat germ and toasted walnuts and dried cranberries in addition to the chocolate chips. I used 1/4 cup coconut oil and only 1/3 cup canola oil, so cut down the oil and they still came out with incredible texture, rich, chewy, crunchy and delicious. Thank you.

  • Carolyn

    I’ve made these for my kids a couple of times and they are so yummy! I have a daughter who is allergic to eggs and milk so I do all vegan baking now. Today I’m trying them with gluten-free all purpose flour instead of wheat flour since my hubby is allergic to wheat- I hope these turn out with the GF flour! I’ll know soon!

  • Hurricane weather induced alteration:

    Five vegan roomates all required some serious comfort food, didn’t have chocolate chips, and were craving these cookies bad.

    We left out the chocolate chips and added two tablespoons pumpkin pie spice, a dash of cinnamon, a dash of ginger, and used only brown sugar. We also dipped them in a maple icing and put some autumn sprinkles on top 🙂

    Isa, you make our vegan hearts beat.

  • […] in Adam’s lunchbox throughout the year. If you’re interested, the recipe is posted on Post-Punk Kitchen. But really, you should buy the book; there are so many tasty cookie recipes in […]

  • Arnia

    Completely freaked when my dough didn’t turn out to be very thick, but after rubbing my hands in flour I rolled that sticky mess and it turned out…. perfect!
    The best way I can think to describe these is that they’re like Subway-style vegan cookies! Absolutely delicious, just like all your recipes, Isa! 🙂 I know I don’t lie when I say that I wouldn’t have enjoyed the past two years since turning vegan if it weren’t for your recipes and guidance. THANK YOU
    Now on to the next scrumptious baking adventure….

  • Dorothy

    I also had really wet dough, but I just went for it and they were perfect. Thanks!

  • Kate B

    Oh my … I got this recipe out of the Vegan Cookies Take Over Your Cookie Jar book. I’m not an idiot but for some reason they turned out terrible. I didn’t sub anything but since my dough wasn’t even remotely stiff after following the directions I added 1/2 to 3/4 cup extra flour. I measured precisely (other than that extra flour…I was getting desperate). The cookies after 9 minutes were oily and cakey and I was a sad little baker. There was literally no crispness to them at all. I was totally bummed because the snickerdoodles I made a week earlier were the most perfect cookies I have ever made in my entire life (from VCTOYCJ as well). So, I’m thinking it was one of two things. 1. I didn’t do the sugar/oil mixing thing right and the caramel I was seening wasn’t the right caramel. 2. I should try different flour (I used unbleached white flour) like pastery flour or something. Help me Isa!!!

  • Kate B

    ACK! I meant Vegan Cookies Invade Your Cookie Jar (VCIYCJ). 🙂 Sorry about that.

  • Deb

    Just tried this recipe and very disappointed. I have an oily mess. I followed the recipe so carefully, too. My first vegan cookie experience, so I’m bummed. My speciality has always been chocolate chip cookies, brownies, and cakes, so switching to vegan baked goods is challenging. I hope I don’t have an issue with the other recipes in this book, they all look so good. Does the humidity level affect the caramelization process? Our humidity is over 90% today and I know it affects other areas of baking and candy making, maybe I can blame my oily blob cookies on the weather!! 🙂

  • Kate B

    Deb! I had the same problem. I was totally vexed so I went at it again the next day. I used 1/3 c oil and whole wheat pastry flour. I made larger cookies (golf-ball sizedish) and let them cook for 10 minutes (watching like a hawk). They were much much better and crispy on the outside, chewy on the inside. Also, give the snickerdoodles in the book a try. They’re awesome. 🙂

  • […] give me his recipe { naughty } but here is one I’ve made before and loved courtesy of the Post Punk Kitchen. Give it a try! Fundraising tip: Can’t host a bake sale but want to make cookies to raise […]

  • Just made these, with several minor variations – I used partly whole wheat flour, all brown sugar instead of a mix of white and brown (because I was out of white), soymilk instead of almond milk, arrowroot instead of tapioca, and reduce the oil slightly (because 2/3 cup seemed like an awful lot!). Oh, and added some chopped walnuts at the last minute, on whim.

    They came out absolutely wonderful – cooked in exactly the time state in the recipe, and delicious! The only problem I encountered was that the dough seemed to be a bit softer and sticker than the directions sound like it should be. Rolling it into balls was a bit tricky because it kept sticking to my hands. That seems weird, because you would think with less oil it would have been thicker? Also, I agree with those who’ve said that 3/4 cup of chocolate chips is a lot – at times they were literally falling out of the dough as I tried to roll it because there were so many (though that may be partly because I also added nuts). 1/2 cup probably would have been enough…

    Oh well. Neither of those are at all major problems in any case, and I’ll definitely make these again!

  • Cyn

    Love your web-site, recipes and Cookie book. I hope you will reconsider your use of canola oil. To my understanding all canola (rapeseed) oil is GMO. Suggest alternatives such as walnut, organic sunflower, grapessed, etc. Just a thought. Thank you for sharing your delicious recipes that are created without harm.

  • Nathalie

    Well, I botched this one 🙁 The first time I made them, I forgot to add the almond milk at the caramelizing step, so i added it at the end. I ended up with really oily batter but the cookies actually turned out great.
    This time, I wanted to reduce the oil. I was making a double-batch so I used 1 cup canola oil, 1/3 cup apple sauce. By the end, my batter was waaaay too wet and runny so I added flour until it kind of resembled dough that could be molded into cookies. I must have added an extra cup of flour… which proved to be a colossal mistake because I ended up with cookie-shaped cakes instead 🙁 So my suggestion is if you want to reduce the oil, just reduce the oil; don’t add anything else in its place. That being said, there is a reason why Isa writes cookbooks and I do not.

  • Dee

    made these exactly as the recipe says except for using cornstarch, mmm mmm goood! Yes, the dough was somewhat “oily” a bit of a challenge to “roll” into a ball but did not change the YUMMM factor. Chewy, gooey goodness.
    even my non-vegan family loved them. Great recipe!!!!

  • […] guessing there are no peanut allergies in this particular class.  In any case, I made these vegan chocolate chip cookies that are delicious. Tomorrow is a Halloween celebration at preschool and Saturday is our local […]

  • Maria Lewis

    OMG I ran out of wheat FLOUR.
    I made them with barley flour and the fussy family didn’t notice a thing. They loved these — again!
    I have never had the “oily” problem of other bakers; I use my handheld electric mixer and carmelize the sugar/oil really well. I wonder if that is the problem others describe. Using a fork would be too much work!

  • Jessie

    These were a super yummy treat. I used my tablespoon measuring spoon to scoop batter onto the sheet–no mess, no rolling, slid right out. Next time I will try generous teaspoon scoops–I got a little overzealous with the second sheet and ended up with a cancer cookie–lots of interconnected cookies as a result of being dropped to close to their neighbors.

  • […] CHOCOLATE CHIP GINGER COOKIES [Adapted from Post Punk Kitchen's recipe] […]

  • […] out of them. The result was spectacular, as you can see! For the chocolate chip cookies, I used the PPK recipe. The only things I changed were using palm sugar and fructose for the sweeteners instead of brown […]

  • These are amazing! You would never know they were vegan! For those asking about the tapico flour, I used cornstarch and they are perfect! This makes recipe #2 from your site that came out amazing! Snobby Joe’s are the new favorite in my kitchen!

  • wordycat

    Argh! Just made these tonight, and I’m glad this wasn’t the first recipe I tried from the book. I made the Mexican Hot Chocolate Snickerdoodles twice last week—amazing! So I had high hopes for this recipe. Like several others, I followed the recipe to a T and ended up with dough that could in no way be described “stiff.” In fact, you could probably have poured it out. I should have baked a test cookie just to see what would happen, but instead I kept adding flour until it resembled something I could shape. I added a total of an extra cup of flour. I really hate chocolate chip cookies that run and are flat, so I guess I went way overboard in the other direction. And of course, I did all this before checking the comments. If these have the potential to be half as good as the Snickerdoodles, I need to give them another try. I’d love to see a video for this recipe to put an end to the consistency mystery. When I measured the brown sugar, I packed it down like I do with other recipes. Could that be a problem?

  • Melissa

    Do you have any tips for making these sugar free. I want to bake cookies for my mom. It’s hard to find sugar-free vegan recipes.

  • Lisa

    these came out perfect ! my kids said they are the best choc chip cookies evah! I chilled the dough in the fridge for 10 min so it wouldnt be “sticky”.hopefully they last for my youngest to leave some for santa!

  • […] used the Chocolate Chip Cookie recipe from Vegan Cookies Invade Your Cookie Jar. I think that the problem I had is that this recipe uses […]

  • […] Vegan Chocolate Chip Cookies from the PPK, amazing recipe HERE. […]

  • Joelle

    Hi Isa,
    Okay. So I have made these cookies a million times and love them so when a friend asked for a good chocolate chip recipe on FB, I immediately pointed her towards this one. Somewhere in the conversation, one of our other pals threw out a snarky comment that if they were vegan “something was wrong with the recipe”. I know that half the reason he said that was to annoy me in that infuriating older brother way, so I want to send his partner a dozen cookies with instructions that my friend can’t have any until he grovels and admits he was wrong. 🙂 I know you’ve mentioned that you send baked goods to your friends, so I’m wondering if you have any packaging and shipping tips about how to get a dozen chocolate chip cookies from California to North Carolina in as temptingly fresh a condition as possible. As always, THANK YOU.

  • Clare Harriott

    Best. Cookies. Ever!! The dough wasnt oily at all as some peeps had encountered-it was just perfect- like all of you’re recipes Ive tried. I used the cornfour/ soymilk option. Yuuuuuuuuummmmooo!!! Thanks heaps for sharing-Imy three lil kids practically inhaled them…and so did I! 😀

  • […] turned to my go-to recipe for chocolate chip […]

  • Emily

    Came out perfect! I subbed cornstarch for tapioca flour (1/2 T) and used sesame oil. Cut out about 2 T of the oil and the consistency was good. Yummy in my yummy!

  • […] made heavenly chocolate chip cookies for […]

  • […] old favorites like Irreverent Vegan’s creamy tomato soup, biscuits and tempeh-gravy, and chocolate chip cookies. Category: […]

  • Em

    These are by far the best cookies I have ever made. You are a goddess. <3

  • Francesca

    I had the same problem some mentioned with the dough being moist (NOT stiff at all) and spreading during cooking, and while they weren’t greasy, I thought I could taste the oil. I also added probably around three extra tablespoons flour. I never measure “mix-ins” and used chopped chocolate (it was on hand) so I just stuffed the dough full (yum). I also didn’t have brown sugar so i used 3/4 C white with a tablespoon molasses, plus a teaspoon or so of cinnamon and sprinkle of ginger. once the cookies cooled, I found them very chewy and delicious despite being flat (due to the oil, molasses, and probably large amount of chocolate that had melted into the cookies! haha).

    Next time I will spend even longer mixing the wet ingredients, and use an electric beater instead of a whisk. It looked caramelly to me, but perhaps it wasn’t stiff enough. I’ll also try and use brown sugar, and this time I’ll let my instinct guide me and add more flour if it’s too wet. I’d also try slowly incorporating all the dry ingredients (sifted together beforehand) while running a beater on low. THESE ARE DELICIOUS THOUGH. I just would like to try again and post those results. 🙂

  • Francesca

    Also forgot to mention- I used a 1:1 sub cornstarch for tapioca, but one commenter only used a 1/2 T- don’t know how much that would affect it? I would think it wouldn’t make a huge difference.

    • IsaChandra

      Ya know, a lot of people have told me this and so I tried it with just 1/2 cup oil and that works well. I would just do that next time!

  • […] vegan chocolate chip cookie recipe! Isa Chandra Moskowitz of the PPK Blog is a genius! Chocolate Chip Cookies  changed my world. My family couldn’t stop laughing when I got so excited about the way the […]

  • Quinn

    I followed the directions, using corn starch instead, and the cookies came out delicious.

  • I just tried these cookies, and they didn’t come out well for me; I thought they were oily and sunken. I thought I followed the recipe exactly. Can you tell me what I might have done wrong?

  • […] everything on hand to make the awesome cookies (thank you Isa Chandra Moskowitz for your amazing chocolate chip cookie recipe!).  We headed to Trader Joe’s (have I mentioned how much I lurve TJ’s???) for some […]

  • Anj

    Sick cookies! I subbed coconut oil for canola, 1 tbsp ener-g for tapioca flour and added maybe a half cup more flour… The cookies were grwat, but the cookie dough was awesome…..i liked it raw!

  • Rina

    hi Isa,

    these cooking are great! crispy outside and chewy inside *yummy*
    I just subbed the tapioca 1:1 for carob flour (was on hand) and only took 1/2 cup of canola.

    Many greetings from Germany,

  • Rina

    oO I meant cookies…

  • […] will not reprint the recipe because it is not my own. So head on over to the Post Punk Kitchen will ya? The only change is I used soy milk because it is what I had, but I imagine almond would be […]

  • I made Post Punk Kitchen vegan cholate chip cookies. Check out my review of the recipe. A quick and dirty post from Amethyst Jean

  • veganbarista

    I just wanted to thank you for this recipe. I make it by heart now for every omnivore function i attend–people are shocked to find they are vegan–WOW! Thanks so much for empowering us vegans to inspire others.

  • veganbarista

    Although, I should add that i only use a scant 1/2 cup oil (somewhere between 1/3 and 1/2 cup) instead of the 2/3 cup. They always turn out perfect!! 🙂 Brit

  • Lauretta

    holy cow. thank you.

  • Mego

    wow- thanks so much. So hard to find no earth balance recipes. I used fresh orange juice and zest instead of the almond milk and wow. Day 2 (if they last that long) is incredible. My husband thinks they were too orange but what does he know:) I did make some batches with just the zest and its just a hint here and there- totally yummy.

  • […] recipe is also available on the PPK site. I had most of the ingredients, the only thing I needed to buy was the tapioca […]

  • Lisa

    These turned out great. I did up the baking soda to 1 tsp and my dough was pretty liquidy so I used about 2 cups flour total. I also made GIANT cookies. So I had to bake them for around 12-15 minutes. So delicious!

  • Neil

    This is a great recipe, but the given amount of flour is too little and results in overly oily and soft cookies, I find that adding 1/2 – 3/4 cup of flour to the original recipe balances out the excess oil and makes a more crispy cookie with a chewy center.

  • […] – Chocolate Chip (and almond) Cookies from the Post Punk Kitchen […]

  • You guys these are fantastic!! I used spelt flour to make them gluten free. Bravo Isa!!


  • […] Challenge is Rainbow.  I’m scared of using food coloring so I made M&M cookies.  I used this vegan chocolate chip cookie recipe and swapped the chocolate chips for colorful M&M’s.  Rainbow mission: […]

  • […] Chocolate Chip Cookies Makes two dozen two inch cookies or about 16 three inch cookies […]

  • Run4pancakes

    Wanted to share my cookie experience:

    Based on the reviews, I cut the oil back to 1/2 cup. I did replace one cup of flour with wheat flour, used cornstarch, and also subbed in almond milk. I used my electric mixer for the whole thing, but made sure I mixed the sugar and oil for a nice long time and I think that part went well. My dough was a bit more than stiff….it was actually crumbly! I did add in 2 Tbsp. each oil and almond milk to try to sort it out, but finally decided to just smoosh the crumbles together to make cookies. I ended up needing ten minutes of baking time and my cookies really did zero spreading. I was kind of anxious about them because they seemed like they would be cakey, so I pressed the second half of my dough into a brownie pan and baked for 12 minutes. The resulting chocolate chip cookie bar thingie is amazing!!!

    Long story short, I will try this recipe again with Isa’s original amount of oil. My cookies are a smidge cakey, but you better believe I’ll be eating all of them! 🙂

  • Most addicting cookies ever! We LOVE this recipe in our house.

  • Jacqueline

    These are delicious! I used 1/2 tablespoon of corn starch and all whole wheat flour. The baking time needed to be extended to 20 minutes. These were worth the wait!

  • […] off white flour went out the window and Red & I used white flour. This is the recipe we used Post Punk Kitchen’s Chocolate Chip Cookies. The ingredients […]

  • […] the sugar cookie base, I used my (former! sadface…) go-to chocolate chip cookie recipe, omitted the chocolate chips, and used white sugar instead of […]

  • I made quite a few substitutions (a bit of spelt flour, all white sugar, egg replacer for the tapioca starch, and no chocolate chips) and these still came out quite tasty. They weren’t quite crisp enough for my preference, but they are definitely addictive.

    Without chocolate chips in the batter, I love these slathered with home-made chocolate pb ice cream or home-made peanut butter. I just had the latter combo a few minutes ago.

  • Elizabeth

    I just had to tell you that I used your recipe as an inspiration for a slightly different twist. I didn’t have any sugar or canola oil so I subbed maple syrup and agave along with coconut oil. I used a mixer to cream the coconut oil with the rest of the ingredients. I added extra flour, including whole wheat, to compensate for the extra liquid (although the solid coconut oil made it less liquid-y and kind of like using shortening). I also used cornstarch. I’m sure your recipe is great because these were really good even with all of the substitutions I made. Thanks!

  • Anne

    I tried reading through all the comments, but I know I missed some, so I wanted to ask this question anyway. If I were to use gluten free flour, would I still need to add in the xantham gum a lot of other gluten free recipes call for? Just curious to know if any one has tried this. Thanks!

  • Laurie

    I just made these and I cannot believe how good they are! Our household is only 2 weeks in to our vegetarian journey—-we had no idea the variety and yumminess that awaited us!!! We are feeling so much better and we can still entertain family and friends! These cookies are amazing–thanks so much!

  • […] recipe comes by way of post-punk kitchen (on oft cited resource). It’s time to turn up some solid jams and get […]

  • JennyLee

    So good! My sister is a vegan, which is hard since we live in Korea, so these were the perfect cookies to make her for her birthday (since there is no Earth Balance here). Seriously, the best cookie ever. I added a 1/2 cup of peanut butter during the caramelizing stage the second time I made them to spice things up and they turned out great! Thanks for a great recipe 🙂

  • Francesca

    I finally got around to making these again, cut back the oil to the suggested half cup, and STILL had to add a little extra flour, but they ended up delish! I used WW pastry flour, turbinado sugar instead of the white, added roasted chopped hazelnuts, and added about a TB of molasses because i like the flavor, plus some espresso powder and couple dashes of nutmeg. They still havent properly cooled but the hazelnuts really put them over the top! I still have no idea how you managed to get such a stiff dough, though. Next time I’ll add some oats for texture and chew.

  • Emma

    AMAZING! Just did a sneaky taste test with my brother.. he picked these delicious vegan ones over the ‘roll’ of cookie dough you buy in the store! WINNING! My dough was very stiff, just like the recipe said.

  • Miranda

    As always, when I’m looking for a recipe, I don’t know why I bother with anyone else’s but yours Isa! Amazing as usual! Never anything but fabulous! These turned out perfect!

  • Nikks

    everything was going great until i added the chocolate chips…it made the dough turn super oily and mushy for some reason. i dont know what went wrong -sigh-i guess i’ll have to try again

  • Rosie

    These are great! thanks 🙂

  • […] can find Isa’s flawless recipe here. I made a few minor tweaks. I didn’t have tapioca flour, so instead, I just whisked in a […]

  • […] have been craving chocolate chip cookies and I finally got around to making these Vegan Chocolate Chip Cookies since I still can’t have any dairy. I was amazed at how good they were! They turned out so […]

  • […] didn’t mention Isa’s awesome blog that has many recipes from her cookbooks, along with this chocolate chip recipe from Vegan Cookies Invade Your Cooke Jar. I used carob chips instead of non-dairy chocolate chips […]

  • […] time favorite desserts has to be chocolate chip cookies. I prefer to use a carob chip instead, but this recipe can be made with either. The results are soft, chewy, melt in your mouth good. Every time I […]

  • […] Teno to pack in his lunch for his first day. It’s a tweak on a Post-Punk Kitchen recipe for vegan chocolate chip cookies that has been published online for ages, so I think Kelly would approve of me sharing it with you. […]

  • […] can find Isa’s flawless recipe here. I made a few minor tweaks. I didn’t have tapioca flour, so instead, I just whisked in a […]

  • chalynda

    whats tapioca flour? and do i need it?

  • […] her site, The Post Punk Kitchen. The ones that I have made and loved are the red lentil Thai chili, chocolate chip cookies, snobby joes, and red curry soup with rice and […]

  • […] a mug of coffee with almond milk and some water. Yesterday was different though since I had two chocolate chip cookies when I was up at 6 feeding Waves. After that I went back to sleep and when I woke up I had the […]

  • […] You can find the vegan chocolate chip cookie recipe at Post Punk Kitchen. […]

  • Anne,
    I tried these with gluten free flour and some xanthan and they came out perfectly. I doubled the recipe and used 1 c teff flour, 1 c millet flour, and 1 c fine rice flour. I’d bet just about any blend would work though. I added 1/2 tsp. xanthan per cup of flour. (So for doubling I used 1 1/2 tsp xanthan; for the original I would have used 3/4 tsp.) I also used the rice flour instead of tapioca in the first step. (And I used soymilk instead of almond milk because I had it on hand.) Good luck! These were gluten free cookies that tasted like real cookies we remember. Awesome recipe! Thanks Isa!! I linked to you in my blog post this coming Monday. Hope that’s okay. I have lots of friends who could use this recipe.

  • Amy

    These are the best cookies ever! I roll these in coconut before baking and they turn out amazing!!

  • […] it. I made three types of cupcakes – mudslide, car bomb, and cookie dough – as well as chocolate chip cookies, mint cookie dough truffles, and cake batter bark. All of this for the PT Club bake sale to help […]

  • Cookster

    Have been making these with 2/3 cup of coconut oil. I just melt it over the stove and pour it into the batter, solidifies pretty quickly. I let the dough sit in the fridge over night.

  • […] internet was full of awesome vegan bloggers that were posting recipes galore!  This helped me find chocolate chip cookies from Post-Punk kitchen, curried rice and roasted butternut squash among other […]

  • Sammy

    Hello! Thank you for all your amazing recipes 🙂 I was wondering if this would still turn out ok without the tapioca powder? I want to bake some vegan treats for my friends and I cannot find that stuff anywhere!!! I have everything else though, do you think it would be ok? Thanks again!

  • I love these!!..made them over a dozen times!

  • On my gosh! I think I’m drooling. Thanks for sharing all these recipes. I’m pinning these to try them all later.

  • Rachel

    While I love all of your other yummy recipes… this one didn’t do it for me. 🙁 Sorry. I think I’m an earth balance kind of cookie gal.

  • BMorganJoy

    Looked and looked for a vegan peanut butter cookie recipe but they were all insane like, a cup of peanut butter and a third of a cup of canola oil and seven bags of sugar and five ener-g eggs and a tablespoon of flour (or, you know, something slightly less unreasonable but still more like pb fudge than cookie).

    Anyway, long story a tiny bit less long, I subbed peanut butter for canola oil 1:1, used a sprinkle of xanthan gum (less than half a teaspoon? I don’t know, measuring is for wimps and scientists and people who care how their baked goods come out; I live on the edge) instead of tapioca flour because I bought it on a curiosity kind of whim and am the kind of lazy person with access to tapioca flour but no foresight, and 3/4c whitish sugar with a little molasses poured on (brown sugar???), and then because peanut butter is way thicker than oil, I just kept dribbling more soy milk in until it was easy enough to stir that I thought I could add flour.

    What does xanthan gum even do here, I have no idea what I’m doing, I just know that I got exquisite cookies out of it.

  • RC

    Have failed at these a few times– either too oily or I didn’t follow the directions (make sure you’re putting the tapioca/arrowroot/corn starch and milk in with the oil/sugar mixture…not sure how I messed that up, but I did). Finally have had success x2 now by reducing to 1/2 cup of oil and following the directions properly. I use my Kitchenaid stand mixer to mix them as well and they’re super quick to make. They come out just like the picture, rather than the oily brown mess I made the first couple times. Definitely don’t over bake these either– if they’re perfectly golden on the bottom they will be rock hard in a couple of hours. These are just as good, if not better, than any earth balance cookies I’ve had. So much easier to make too.

  • Shelly

    These cookies are WONDERFUL!!! Best vegan cookie recipe I have found!

  • Sam

    There is just WAY too much oil in this recipe. I could literally squeeze oil out of the dough. This is the second time I made them (I was extra careful since they turned out so poorly the first time) and next time (if I decide to make them again) I will use a lot less oil. I tried to reduce the oil by adding more flour, but the cookies turned out cakeish. They tasted ok at first, but after I ate three of these I feel sick now. I may just give up on this recipe and try making my own recipe using my usual substitutions the non vegan parts.

  • omgz deez coukeys made wer so good i has dem wif a cup of my smart water and i got smart. so i made another batch of them and eat some more. it wuz so good! i luvd it so much. like once when i was yonger i baked cookies and those were good also. then one tyme me and muh frend make a bunch of coukeys and i think i liked them also! but for some reason i started gaining weight and it has made me become sadder. so now i dnt no wut 2 do? do ne u haz ne advice for me to get better? i’m scared and alone. I cant make it in this world anymore 🙁

  • zoid

    These are perfect. I made them with 1/2 tablespoon cornstarch instead of the tapioca flour because I didn’t have any on hand. I ended up with 24 cookies even though I didn’t think I was making them that small, and actually they were pretty decently sized. Baked for 9 minutes and they came out absolutely perfect.

  • Robin

    Because I am also concerned about the palm oil in EB, I contacted them and it is sourced sustainably. Overall they seem to be a decent corporate citizen. But good to have a recipe that does not use it since it can be pricey.

  • sarah

    i make these often, especially when i want to eat just cookie dough 🙂
    i do cornstarch instead of tapioca and make the smaller 2 dozen batch. depending on the oven i have had to bake them longer than 9 minutes and that gets tricky with the texture. when im at home or have a thermometer they come out at 9 minutes perfect and soft.

  • Pam

    I made this recipe last night and followed the direction to the letter. The batter came out extremely loose and oily. I have never had a problem with any of the other recipes on PPK and have always been very very happy with the results. This recipe must have a mistake in the proportions of oil to dry ingredients. I won’t be making this one again and hope the mistake in the recipe is fixed so no one else has to find this out the hard way.

  • Jackie

    Some pictures of the process would be helpful – just to know how far off we are. I ended up with a stiff ball of gummy chocolate-chip-resistant dough… in the oven now, we’ll see how they turn out. Made some substitutions that I will be sure NOT to make next time. I trust that someday this recipe will work for me since everything else on this site (and in my Veganomicon cookbook) is amazing!

  • I blogged this recipe today. My daughter is the one who actually baked the cookies but I just had to point out that even after making a couple of mistakes due to distraction (and doubling the recipe) they came out amazing. These are the favorite cookies in our mixed household (i.e, omnivours and vegan)

  • Shawn

    I made these tonight, and they were the first cookies that I have made since my husband and I have been trying out veganism. They were delicious. I made no substitutions and will make them again.

  • Something went very wrong for me,the only change I made was cornstarch instead of tapioca flour as recommended, but they spread too thin and are flat and greasy. I wonder if the pan really needs to be greased. Oy.

  • […] any butter/margarine substitute, so I took a crack at an Earth Balance free recipe posted on the Post Punk Kitchen instead. I was not disappointed. The texture was a little crazy, but not in a bad way. The tops of […]

  • I made these about two weeks ago and am having cravings for a second round! 🙂
    Last time I made these, it turned out to be two batches. The first batch I followed the directions (8 minutes but no more than 9) but they were so delicious that my friends and I got so carried away with how tasty they were that I completely forgot that the second batch was in the over- for a whopping 20 minutes! Get this- they didn’t even burn. However, they were as hard as a hockey puck, but still yummy none the less.

  • I’ve made these gluten-free just by substituting Bob’s Red Mill GF AP Baking Flour 1:1. The dough/batter is definitely much looser with the GF flour. The first time I made them I compensated by adding more flour until the dough was stiff enough to roll; they were a little dry – kind of a shortbread texture, almost. Leaving them a little gooier makes for more moist, chewy cookies. I still usually have to add a tablespoon or two more flour. They do spread a lot more with the GF flour, so the fact that the batter is too loose to roll isn’t a problem. They work just fine as drop cookies.

  • lucia

    Just made these and love this recipe. I used cornstarch in place othe tapioca flour and flax milk. They are beautiful and delicious! Thank you!!

  • Sam

    You’re my hero. As a new vegan who loves to bake, I was worried that I would never have “real” baked goods again. I just made these and LOVE them and can’t wait to try more recipes on this site.
    Even the finicky, non-vegan husband approves 😀

  • Twisted soul

    Looking forward to making them, anyone know where non-dairy choc chips are sold?

    • IsaChandra

      Semi-sweet chips are often non-dairy, just read the label! Ghiradelli usually are, but not always depending on where they are packaged. For a sure-bet, try Whole Foods.

  • Jena

    So, I tried to bake these for a vegan bake sale, followed the recipe exactly (except subbed cornstarch for tapioca flour) and they wouldn’t form. The dough never got hard enough to form into balls, so I had to spoon them out onto a cookie sheet. I kept them in the oven for well over 15 minutes, and they still turned out like cookie dough. Did I miss something? Is my browser not showing the recipe correctly? The only thing I can think of is it’s supposed to be 1 1/2 c brown sugar and 1 1/4 c sugar instead of just 1/2 c and 1/4 c… but I’d hate to waste all those ingredients if those turn out disastrous as well. Help please!!

  • […] A receita original utiliza manteiga como um dos seus ingredientes e por muito tempo procurei uma receita totalmente vegana que funcionasse. Várias e várias fornadas foram pro lixo, até que eu encontrei uma receita no Post Punk Kitchen. […]

  • Coila

    1/2 brown sugar
    1/4 white sugar


    1/2 cup brown sugar
    1/4 cup white sugar

  • Coila

    Also, thanks again for making it easier to be vegan and easier to show people that “vegan food” != “tasteless/gross” 😀

  • laura

    urgh i fudged up the recipe. the batter came out more like cake batter than cookie batter. i’m sad now.

  • […] (Chai snickerdoodles are maybe my favourite cookie; and I just whipped up a batch of vegan chocolate chip cookies which are a contender for the title). Last weekend I attempted a raw strawberry […]

  • […] call these the easy chocolate chip cookies. They are great-tasting, quick, vegan cookies from the Post Punk Kitchen. I do have another (more difficult and time-consuming) recipe that I slightly prefer but if you […]

  • […] Note:  This recipe is adapted from The PPK […]

  • Anne

    These come out a bit too oily for me too, and a bit too underbaked in the middle. What I found works great for me is leaving them on a paper towel overnight, after they’ve cooled. In the morning the towel has soaked up the excess oil and they’ve firmed up a bit.

  • […] to give up so I gave it another try and …SUCCESS! The recipe is from The Post Punk Kitchen (recipe here). I substituted carob chips for the chocolate chips and they tasted amazing. They also look pretty […]

  • angelica

    Oooooweeeee! This is sure to warm this little hearth of mine. Best of all, the kids will be coming up this weekend with their paps and noddys, which should make this truly one to celebrate. Vegans win again. FIENDS!

    Pop says my vegan porridge doubles as caulking material…teehee

  • […] I really wish I could go to a show that involved the Rockettes and ends with milk and cookies for […]

  • […] These cookies are actually quite simple to make and come out very soft and puffy rather than other cookie recipes that come out crispy and flat.  They were very tasty as well – try them out! […]

  • […] vegan chocolate chip cookie recipe I used is this one here. This is my favourite recipe of all times! I used Betty Crocker’s Party Rainbow Chip cake mix […]

  • […] how to freeze cookie dough. That would be perfect for me since I can easily eat an entire pan of these chocolate chip cookies from PPK. Now I can just bake a couple at a […]

  • Made these about 30 minutes ago!
    They are so delicious but they spread a LOT more thatn i expected them too. My dough was a bit moist so maybe i should have added some more flour to it and that could have been the factor, also i felt like while i was forming them that the dough was a bit oily? My chocolate chips weren’t mixing in how normal cookies do, they seemed to have an olily cover and fall out. Has anyone else ran into this problem? Im guessing the way to fix it would just to add some more flour next time.

    But other than that they don’t even taste like vegan cookies! Im going to give them to my friends to try without telling them they are vegan (hehe) and see what they think.
    Thanks for the wonderful recipe!

  • Christina Blue

    I made these last night following the recipe to a T and much like what most people said, my cookies came out a bit on the oily side. I had a feeling they would since the batter did seem more moist than it should, and I had to spoon them out instead of roll them. They still came out good and some people may actually prefer their cookies on the dough-y side (my boyfriend loved them) but with new recipes I always make a test batch when it comes to baking. This morning, I made them again following the recipe almost exactly again, except this time I only used 1/3 cup oil instead of 2/3 and I baked them for 10 minutes instead of 9 but I watched them every second after 8 minutes. They came out PERFECT and almost exactly like the picture. Very pleased with this recipe as it is very easy and quick!

  • maya

    What is the purpose of the tapioca flour? can i put something else instead?

  • I really appreciate you creating palm-oil free baking recipes. Orangutans and conscious vegans worldwide THANK YOU!

  • So my dough came out kind of runny and the cookies fell apart because they were so thin. suggestions?

  • Sherry

    These were great, thanks!

  • AMY

    I would like to make these, but with pumpkin as well. Would you suggest I alter any of the measurements or ingredients?

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  • Mallory

    These are hands down, the BEST cookies I’ve ever eaten/made. I really want to send some to my sister in Virginia (I live in Texas). Whenever I make them, they’re gone immediately so I have no idea how long they last… will they make it on a 3-4 mailing adventure?

  • Lisa

    mine turned out perfectly! i used robin hood, unbleached all purpose flour and chocolate almond milk! also added chopped hazelnuts, caramel chips and coconut flakes! the rest stayed the same! thanks for the recipe!

  • Amber M

    These are so amazing! I’ve made so many of your recipes over the years and they are always great, thank you!!!

  • I made these yesterday, and I am so grateful that you gave us this recipe, Isa Chandra. The only modifications I made were to put in 1/3c brown sugar, and to create 9 gigantic cookies which took about 13 minutes to bake. They were rich and delicious, and came together in no time. Thanks so much for putting together a recipe for us that’s really simple to make and lovely to eat. Peace out!

  • Rachel

    Any suggestion on making this into a chocholate chip cookie cake?

  • Nannette

    I had the greasy oozy not cooking problem with my first pan, but he second pan turned out just right. I did the recipe as written. Maybe there could be a note to rest the dough for us beginners?
    Oh how I love being able to share the dough with my kiddo and not a tinge of worry though! And they are yummy, thanks.

  • […] picnics with chocolate chip cookies and mugs of mulled cider or peppermint candy cane vodka-infused hot […]

  • […] Chocolate Chip Cookies – hands-down, the best chocolate chip cookie recipe in the world. It’s dangerously good. […]

  • […] baking them so they made mega saucer cookies.  Super soft and chewy and perfect.  I adapted from this recipe, so there’s a […]

  • Awesome recipe, thanks! Made a version with only 1/2 cup chocolate chips an added 1/2 cup shredded coconut and 1Tbsp ground ginger, they came out great. I wanted to bake for a crowd with a variety of dietary preferences and this recipie let me be really flexible.

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  • Sydni

    I had been CRAVING chocolate chip cookies since I went vegan, and I finally tried this recipe! I made another recipe from another website that turned out terribly last week, but this one was great. I used coconut oil, and yes, it was too oily. But after I added a bit more flour, they turned out fantastic (especially with a glass of almond milk)!

    Next time, I’ll use half the oil, and maybe I’ll try another time with peanut butter instead of oil. Thank you for my current sugar high!

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  • Katie

    I just made these and they turned out delicious! However, the dough was quite runny before I put them in the oven. I added a few extra tablespoons of flour to thicken up the dough, and that seemed to work just fine. I also used potato starch instead of tapioca flour, and that also worked well! Yumm!

  • These cookies turned out beautifully. I didn’t have enough canola oil so I had to use 1/3 cup canola and 1/3 cup soy free earth balance. I also subbed the tapioca out for arrow root.

    For those that had oily cookies that spread too much – I always refrigerate or freeze my chocolate chip cookies for about 10 minutes so they are very cold when they enter the oven. Helps prevent overspreading a lot!!

  • jeni

    “These are the best cookies I have ever eaten.” -my (future vegan) gf as she ate her birthday cookies
    “These are the best cookies I have ever had!” -my vegan sister
    Isa, your creation of these cookies embody simplicity and perfection. Screw earth balance, long live these perfect vegan chocolate chip cookies. These will be my new go-to for everyone, every time. Classic.

    I used melted coconut oil (because I have a ton of it) and cornstarch instead of tapioca flour (because I have a ton of it) and it worked out beautifully.

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  • Ash

    THEY ARE SO CHEWY! Even HOURS after they come out of the oven. Which is wonderful, I love it. I hate when cookies harden up (BLECH! >:P)
    No one believed that I made them. They were convinced that they were store bought haha.

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  • Sara

    I can’t even handle how good these are. There’s literally no flavor or texture difference between these and the dairy-containing version. The dough is even delicious, which is important, because what kind of depraved lunatic bakes cookies without tasting the dough?

    Also, the arrowroot starch substitution worked perfectly.

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  • OhThatVeganChick

    Just tried these and after a massive fail at trying to turn minute tapioca into tapioca flour, I substituted for cornstarch. The result – classic chocolate chip cookie perfection! Thank you!! My non-vegan friends are eating the whole batch as I type this…

  • Jae

    Could I use gluten free all purpose flour? Or will that change the whole thing?

  • […] Cookie Teig – ich habe einfachen Chocolate Chip Cookie Teig genommen, aus meinem liebsten Backbuch “Vegan Cookies Invade Your Cookie Yar”, das Rezept findet ihr auch hier auf der Webseite der Autorin. […]

  • maria

    is that 1/2 of a cup of brown sugar? And 1/4 of a cup od white sugar?

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  • Stephanie

    Ghirardelli semi sweet chips contain no milk they are vegan choc chips

  • Amazing cookies, have cooked some myself and simply cannot get enough of them. Yummy.

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  • EHui

    Hi! I don’t normally write comments but I have to say this is the best AND easiest recipe for great tasting and soft chocolate chip cookies. Thank you for sharing it! And for those that are wondering about the tapioca flour, it is the same as tapioca starch.

  • […] used this vegan chocolate chip cookie recipe from The Post Punk Kitchen. This is our favorite cookie recipe! The only ingredient you’ll […]

  • I just made these cookies and came out delicious!!!! The only thing I did wrong is that I didn’t keep the gap between each cookie big enough so they came out one big cookie but then I cut them with a pizza roller into square and they looked great and different and was gone in less then ten minutes 🙂 Thank you Isa!!! You and your recipes rock!


  • PhDivaDude

    Amazing. So good. These are my go-to cookies. The recipe never fails. 🙂 XO

  • Erin

    Oh my! I just made these, but due to some sensitivities I substituted flour for all purpose GF flour and coconut sugar for the white sugar. Yummy!!! Thanks

  • […] Chocolate Chip Cookies | Post Punk … – Chocolate Chip Cookies by IsaChandra. Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin … […]

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  • Holiday Wainwright

    These work so well! I’m really glad to find a simple alternative to eggs/butter – I use half quantities of cornflour rather than tapioca flour and it works fine. Also been experimenting with different flavours – apple and cinnamon is amazing.

  • […] had a veritable feast: Isa’s Chocolate Chip Cookies, Renee’s Double Chocolate Cherry Cookies, Coconut No Bake Cookies, coffee-infused date […]

  • Kristina J

    I don’t have tapioca flour. Is there something I can use instead?

  • I made Oreos in a blanket with this recipe for my boyfriend to take to a D&D meetup. They all demanded that he tell me how much they loved them – and had no idea they were vegan!

    Here’s what Oreos in a blanket look like:
    (You can buy them at Bakeshop in Arlington, VA, but they’re easy enough to make.)

    To make them, flatten a scoop of chocolate chip cookie dough, put an Oreo on top, flatten another scoop of dough on top, and use extra dough to coat the sides until there’s a thin layer all around. This dough recipe coats 13 Double Stuf Oreos. The finished cookies are huge.

    I saw what someone else said about making the dough and chilling it 72 hours ahead of time to prevent spreading and it worked like a charm.

    It’s important to keep the dough cold so it’s easier to work with coating the Oreos. I put it in the freezer in between batches (only 6 coated Oreos fit on a baking sheet because they’re big and they spread a bit) so that it didn’t stick to my fingers as much when coating the next batch of Oreos.

    I should have used less chocolate chips because I kept using more dough to cover the Oreos and ended up with a small amount of dough and a lot of extra chocolate chips. So maybe a 1/2 cup instead of 3/4.

  • […] is Isa Chandra Moskowitz‘s recipe, which can be found on the Post Punk Kitchen website. The secret to the success of these cookies is the introduction of tapioca flour into the batter. […]

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  • deb

    I have been making these and throwing in some dried cranberries. I was making the ones from Vegan With a Vengeance but that recipe says “there’s nothing healthy about these”. But oh my are they good. So I save that recipe for Fat Girl Fridays and holiday cookie trays and this one is for every other day of the year.

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