Tuesday, October 2, 2012

Chocolate Chip Cookies

I think everyone has a favorite recipe for chocolate chip cookies.  I know I had my go-to cookie recipe I used to use faithfully every time I made them, but when we went vegetarian four years ago I started looking for an egg free, butter free recipe.

This recipe I found and liked right away so I admit I haven't tried another one..... yet.  I found this recipe on vegweb.com several years ago.  I have gone back to try and find it to link it here so that I can give credit where credit is due, but there are so many on that site now I just can't find it.

These are not a traditional heavy chewy cookie and are far from health food, but I like that the turbinado sugar lends an interesting rich taste.  To make gluten free you will need to use a gluten free flour mix such as Bob's Red Mill.


(dry ingredients, wet ingredient and chocolate chips)

2 Cups Flour (1/2 white and half whole wheat)
2 tsp Baking Powder
1/2 tsp cinnamon
sprinkle of salt
1 Cup Turbinado or Raw Sugar
1/2 Cup Vegetable Oil
1 tsp Vanilla
1/4 Cup Water
1/2 Cup mini Semi-Sweet Chocolate Chips


1.  Preheat oven to 350˚F.

2.  In large bowl combine the flour, baking powder, salt and cinnamon and whisk to incorporate.

3.  In a two cup glass measuring cup measure the oil and water and mix in the sugar and vanilla.  Mix well.  The sugar does not dissolve completely.

(cookie dough turned out on counter)

4.  Add wet ingredients to dry ingredients and stir to combine.  Fold in chocolate chips.  For some reason my chocolate chips don't like to stick to the dough so I dump the mix on the counter and knead the chips into the dough.  Any chips that fall out I just stick onto the prepared cookies on the cookie sheet prior to baking.

5.  Pinch off sections of dough and roll into a ball poking in any chocolate chips trying to escape.

(raw cookie dough waiting for the oven)

Place a dozen on a greased cookie sheet then bake for 10-11 minutes.

Don't over bake.  Remove from oven when a little softer than you would like as they will firm up as they cool. 

6.  Let rest on cookie sheet for a few minutes before removing to a cooling rack.  I find this recipe makes approximately 30 cookies.

- Au Revoir

" Baking cookies is comforting, and cookies are the sweetest little bit of comfort food.  They are very bite-sized and personal."  Sandra Lee


  1. My treat after work is to have a gluten free chocolate chip cookie... and now that I have your recipe I can even make them ;-)

    1. I haven't tried the gluten free flour mixes yet, but my mom has and has had good results wit the Bob's Red Mill. I am sure there are others that work well too, that one just happens to be popular down here.