Comments on: Vegan Chocolate Chip Cookies

By: Amanda Heim

Amanda Heim — Sun, 23 Aug 2026 19:29:31 +0000

In reply to Debby. This happened to me as well. I added about 1/3 cup almond milk to the recipe so that the dough would come together. I used canola oil and brown sugar as well as Bob's Red Mill GF flour, so I'm not sure where the issue was.

By: Willow

Willow — Sat, 01 Aug 2026 23:44:11 +0000

Okay wowww so surprised at how good these cookies are. I used olive oil instead of coconut oil but they don’t taste like olive oil at all, even though I was worried given how oily the dough looked. Froze for a half hour before baking. They are flat, thin and kind of crispy, but soft on the inside. I wouldn’t have guessed that these were vegan!

By: Jessica Ferlaak

Jessica Ferlaak — Mon, 27 Jul 2026 21:06:44 +0000

Loved this recipe! I made these with my sons in mind; my oldest is sensitive to eggs, so having an eggless cookie recipe was awesome! I used white spelt flour, opted for the coconut sugar, olive oil (really liked the taste with chocolate), chocolate chips, and natural “m&m” type candies. They were gone within a day and a half (they are teens, so no surprise there!). Will definitely be a go-to. Next time I’ll try using
melted butter for a different variation. Thank you for another wonderful recipe!

By: Cookie and Kate

Cookie and Kate — Sat, 04 Jul 2026 00:22:27 +0000

In reply to Agnes Lee. Hi Agnes, I'm not a nutritionist or a dietician, so I'd check the ingredients and the macros so you can see if it works for your nutritional and dietary needs.

By: Agnes Lee

Agnes Lee — Thu, 02 Jul 2026 05:48:20 +0000

Is this suitable for diabetics?

By: Lilian

Lilian — Wed, 01 Jul 2026 12:12:26 +0000

I’ve made this recipe several times now and it’s a winner. Thankyou so much! We also accidentally bought mint dark chocolate and used this instead one time and it was a great twist.

By: Patti

Patti — Mon, 15 Jun 2026 19:13:51 +0000

I made these using 1/2 cup brown sugar, omitted the coconut and white sugars, used olive oil and stone ground whole wheat flour instead of white whole wheat. Chilled the cookies in the freezer for about an hour. The dough was pretty oily, and it was a wee bit of a challenge to form the rounds, so I was concerned about the outcome. I was pleasantly surprised when they came out of the oven looking like cookies! Yummy and chocolaty, but the texture was more like short bread and a bit crumbly, maybe due to the omitted sugar? Other than that, the sweetness level was perfect for us, so no complaints, and they were delicious, especially with a cup of strong, dark coffee. Plus, I love the fact that they are made with healthy olive oil. I’ll be making these again – thanks Kate!

By: Donna

Donna — Sat, 06 Jun 2026 16:20:02 +0000

Hi Kate,
A couple of weeks ago I made these for my 25 y/o niece and her friend that came to visit. I swear they each ate at least six cookies a piece before dinner and then more after.
She called me the other day asking for the recipe. I told her no way I was going to give it to her.
I said she needed to come back and I would make them for her again. So she’s coming back tomorrow lol.
Thanks for such a delicious, family friendly recipe ❤️

By: Renie

Renie — Fri, 29 May 2026 19:25:57 +0000

I used vegetable oil and they turned out great. I also added 1/2 teaspoon of vanilla.

By: Jess

Jess — Sun, 10 May 2026 23:37:50 +0000

I used half white and half whole wheat flour and part regular sugar part allulose. Turned out good. If you use allulose watch your time they cook faster.I really despise all the pop up ads so I guess I need ad blocker