Chocolate Chippers

Chocolate Chippers

Want. Chocolate. Chip. Cookies. NOW! Everyone needs a recipe for chocolate chip cookies for those times when only choco­late chip cookies will do! And this veganized take is way easier and healthier than the traditional version. Makes about 2 dozen Ingredients
Author Kathy Freston


  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1/8 teaspoon salt
  • ¼ cup packed light brown sugar
  • ¼ cup pure maple syrup
  • 1 tablespoon safflower oil
  • 2 tablespoons plain, unsweetened nondairy milk
  • ½ teaspoon vanilla extract
  • ½ cup semisweet vegan chocolate chips


  1. Preheat the oven to 350°F. Lightly oil a baking sheet or line it with parchment paper and set aside.
  2. In a medium bowl, combine the flour, baking pow­der, and salt. In a large bowl, stir together the brown sugar, maple syrup, oil, nondairy milk, and vanilla until well blended. Add the flour mixture to the wet ingredients and mix until just combined. Stir in the chocolate chips.
  3. Drop the dough by the spoonful about 2 inches apart onto the prepared baking sheet. Bake until golden brown, about 15 minutes. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before storing in an airtight container for up to 1 week.

Recipe Notes

Reprinted from The Book of Veganish by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Kathy Freston and Rachel Cohn. Recipe by Robin Robertson. Photo by Nicole Axworthy