Secretly vegan chocolate chip cookies from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 26) by Kristen Miglore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on January 27, 2025

    These were just okay for me. I measured all the ingredients by weight, rested in the fridge for 24 hours, and did 10 plus minutes of time in the freezer and they still be baked up completely flat and spread out. My gut was telling me to add some whole wheat flour , but I didn't and I wish I would have. Per the comments on their website I did add 1 tsp of vanilla extract and 1/4 teaspoon of almond extract, and if I make these again I would definitely do that again. For me, these will never replace CCC that uses eggs and butter, but this was an okay cookie to serve when we had a dinner guest who os vegan.

  • anya_sf on October 20, 2018

    I used organic cane sugar, dark muscovado sugar, and grapeseed oil. Made the dough 2 days before baking. Didn't freeze the balls of dough because I wanted the cookies to spread. They turned out perfectly - slightly crispy on the outside, chewy inside, good flavor. They are good cookies, not just good vegan cookies.

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