Vegan Chocolate Chip Cookies Just Like Toll House

Vegan Chocolate Chip Cookies Just Like Toll House- a vegan take on this classic and beloved treat that has been around for decades.

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Vegan Chocolate Chip Cookies Just Like Toll House

What are Toll House Cookies?

Toll House cookies are a classic American cookie made with flour, sugar, butter, eggs, and vanilla. They are often called “Chocolate Chip Cookies” because they traditionally contain chocolate chips as a key ingredient.

The recipe was developed by Ruth Wakefield, who ran the Toll House Inn in Massachusetts in the 1930s. The story goes that Wakefield was making a batch of cookies and realized she was out of baker’s chocolate, so she broke up a Nestle chocolate bar and added it to the dough, expecting the chocolate to melt and spread throughout the cookie. Instead, the chocolate held its shape and created pockets of chocolate in the finished cookies, which proved to be a delicious surprise.

The recipe was such a hit that Wakefield struck a deal with Nestle to include a chocolate chip recipe on their packaging, and Toll House cookies became one of the most popular cookie recipes in America.

Vegan Chocolate Chip Cookies Just Like Toll House

Typically, vegan chocolate chip cookies are made using a combination of flour, sugar, baking powder, baking soda, and salt as the base ingredients. Vegan butter or a neutral-tasting oil such as coconut or canola oil is used in place of regular butter, and a plant-based milk such as almond or soy milk is used in place of cow’s milk. A flax or chia seed “egg” can be used to bind the dough. Vegan chocolate chips, made with cocoa butter and sugar, are added to give the cookies a chocolatey flavor.

Vegan Chocolate Chip Cookies Just Like Toll House

Ingredients needed:

1 cup vegan butter, softened
3/4 cup brown sugar
3/4 cup pure cane sugar
1 egg replacer (I use Bob’s Red Mill)
1 1/2 tsp pure vanilla extract
1 tbsp almond milk
1 tsp baking soda
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup dairy-free chocolate chips

    Directions:

    Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a small bowl, combine 1 tablespoon of egg replacer with 2 tbsp of water (These are the direction for Bob’s Red Mill- if you are using a different brand, read the directions, the ratio might be different). Stir until combined and set aside.

    Using a stand mixer (or a mixing bowl and hand-held mixer), beat the vegan butter and both kids of sugar. 

    While the mixer is running, add the egg replacer, almond milk, pure vanilla extract, all-purpose flour (one cup at a time), baking soda and salt. Mix until combined (the dough will be crumbly and hold its’ shape when pressed).

    Vegan Chocolate Chip Cookies Just Like Toll House

    Scoop approximately 1 1/2 tablespoons of dough and roll it into a ball using your hands. Flatten it slightly with the palm of your hand. Add a few more chocolate chips to the top. Arrange the cookies on the baking sheet leaving 2-3 inches of room between each cookie. They will spread as they cook. 

    Bake for 13 minutes or until the sides are lightly browned. The cookies will firm up as they cool. Remove from heat and let them cool on the baking sheet for 5 minutes. They transfer to a wire rack and allow them to cool for an additional 15 minutes.

    Vegan Chocolate Chip Cookies Just Like Toll House
    Vegan Chocolate Chip Cookies Just Like Toll House
    Vegan Chocolate Chip Cookies Just Like Toll House

    Vegan Chocolate Chip Cookies Just Like Toll House

    Gina
    A vegan take on this classic and beloved treat that has been around for decades.
    Prep Time 10 mins
    Cook Time 13 mins
    Course Desserts
    Servings 20 cookies

    Ingredients
      

    • 1 cup vegan butter, softened
    • 3/4 cup brown sugar
    • 3/4 cup white sugar
    • 1 tbsp egg replacer (I used Bob's Red Mill)
    • 1 1/2 tsp pure vanilla extract
    • 1 tbsp almond milk
    • 1 tsp baking soda
    • 2 1/4 cups all-purpose flour
    • 1/2 tsp salt
    • 3/4 cup dairy-free chocolate chips

    Instructions
     

    • Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a small bowl, combine 1 tablespoon of egg replacer with 2 tbsp of water (These are the direction for Bob's Red Mill- if you are using a different brand, read the directions, the ratio might be different). Stir until combined and set aside.
    • Using a stand mixer (or a mixing bowl and hand-held mixer), beat the vegan butter and both kids of sugar. 
    • While the mixer is running, add the egg replacer, almond milk, pure vanilla extract, all-purpose flour (one cup at a time), baking soda and salt. Mix until combined (the dough will be crumbly and hold its' shape when pressed).
    • Scoop approximately 1 1/2 tablespoons of dough and roll it into a ball using your hands. Flatten it slightly with the palm of your hand. Add a few more chocolate chips to the top. Arrange the cookies on the baking sheet leaving 2-3 inches of room between each cookie. They will spread as they cook. 
    • Bake for 13 minutes or until the sides are lightly browned. The cookies will firm up as they cool. Remove from heat and let them cool on the baking sheet for 5 minutes. They transfer to a wire rack and allow them to cool for an additional 15 minutes.
    Keyword Cookies, Vegan

    Looking for more Vegan Cookie Recipes like these Vegan Chocolate Chip Cookies Just Like Toll House?

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    Did you try this recipe? I’d love to see the results! If you enjoyed making these Vegan Chocolate Chip Cookies Just Like Toll House, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!

    Like what you see here? Don’t forget to checkout my other blogs!

    Gina Michele
    Adore Crochet

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