Home Meryl's Veggie Corner Recipes Meryl’s Sinfully Delicious Vegan Chocolate Chip Cookies
Meryl’s Sinfully Delicious Vegan Chocolate Chip Cookies PDF Print E-mail
(2 votes, average 2.50 out of 5)
Written by Roman Bystrianyk   
Sunday, 26 July 2009 12:03
cookiesWhere do I start, these are the most delicious to die for vegan chocolate chip cookies. I wanted to create something outside of the standard chocolate chip cookie. This is my masterpiece. Who does not love chocolate and cherries together? Oh, and it is healthy for the little ones, that is if the adults leave any left over. The fun thing about this recipe is that you can customize it and add your favorite dried fruits, or simply bake with the vegan chips with or without nuts. I love mine nutty and fruity.


3/4 cup organic flame raisins (I prefer these as they are juicy and plump)

½ cup filtered water

1 cup Earth Balance vegan buttery sticks (or the soy margarine of your choice)

3/4 cup organic evaporated cane juice crystals (I purchase mine at Trader Joes)

2 egg replacer eggs (I use Energ Egg Replacer)

1 ½ tsp pure vanilla extract (don’t use imitation extract)

2 1/2 cups white spelt flour (or unbleached unprocessed white flour)

½ tsp cinnamon

1 tsp baking powder (BP)

½ tsp baking soda (BS)

½ tsp sea salt

3/4 cup dairy free semi sweet chocolate chips (I use tropical source)

¾ cup pecans (lightly toasted either in oven or in skillet)

½ cup dried snipped cherries (optional)

½ cup dried cranberries (optional)


Prepare cookie sheet by spraying a light coat of vegetable oil or baking spray on parchment paper

Place raisins and any other dried fruit you decide to use in small saucepan and add just enough water to cover. Bring to a boil, then simmer uncovered, until all liquid has been absorbed by the raisins. Set aside in small bowl to cool.

In large mixing bowl or food processor, cream the softened buttery sticks. Add evaporated cane juice gradually and mix well, add 2 egg replacer eggs, vanilla extract, while continuing to mix

Measure the spelt flour into a large bowl, add dry ingredients, BP, BS, cinnamon, salt, stir to combine well, add the creamed mixture, fold in cooled raisins,  then chips, mix gently while incorporating all ingredients

Place large tablespoons full of batter onto an ungreased cookie sheet

Flatten batter with hand or fork on the cookie sheet

(I line mine with parchment paper with a light coating of vegetable cooking spray, this makes it easier to slide spatula under cookie and transfer to cooling rack)

Bake 12-15 minutes

Make sure you cool on rack before devouring all these addictive vegan delectable delights

Last Updated on Sunday, 26 July 2009 13:06