Ovenly's Secretly Vegan Salted Chocolate Chip Cookies

This is the best foundation for a vegan choc chip cookie recipe I've come across (and I've tried so many!). I DID modify it slightly, as other commenters have suggested -- I added 1tsp vanilla, 1/4 tsp almond extract, and I did 3/4 cup brown sugar and 1/4 cup white sugar. I froze the dough and took out the dough balls when I preheated the oven, and then cooked them for 15 mins (all ovens are slightly different of course). They looked slightly underbaked but cooled perfectly. They kept their shape, had some height, were crunchy on outside and chewy on the inside and bursting with chocolate. Seriously delicious. I read lots of comments about this recipe being super bland which is why I added the extracts and more brown sugar than white, and I thought it was incredible. Will definitely be making this over and over.

That sounds delicious. You should do it @Caitlin.

Has anyone tried mixing a bit of halva? Curious about trying it (in addition to the chocolate chips)...

I have baked these cookies multiple times and adjusted the recipe because I wanted more flavor in the dough. So far, I like 1 teaspoon of vanilla and 1/4 teaspoon of almond extract. Today I also added 2 tsp Lyle's golden syrup (I added more and was not pleased with the result a couple weeks ago). I wanted more butterscotch undertones without having to go the route of butter or vegan butter. I deviated from the veganness by adding a few tablespoons of butterscotch chips and reducing the chocolate chips accordingly. There are vegan butterscotch chips available (only online in my area) if anyone who is vegan wants to try this addition. The other often -mentioned dough condition is that it tends to fall apart. I have altered the step where sugar, water and soil are beaten together for two minutes. Sugar does not dissolve in oil, so I decided to try mixing the water and sugar well and then beating the oil in for two minutes. The dough is easier to handle this way, although if I get crumbly dough, I find I can pinch it together and the cooky comes out fine. One baker mentioned putting the sugar, oil and water into a blender. I tried this in a Vitamix, and did not find it improved things for me. I do not add Maldon salt at the end - but if I'm using kosher salt, I do grind it up a little before measuring and a salty note does come through in the final cookies.

These are okay. I probably won’t make them again but they’re not bad. Just pretty basic. I used semi sweet chocolate chips, reduced white sugar by 1/4 cup and added a tsp of vanilla. Wish I added more vanilla.

Honestly the best cookies ever! Perfect every time.

Since the question was posed back in March 13, 2019 What size scoop do you recommend? and remains unanswered I'll ask here.
What size scoop do they recommend? I have size 100, clearly not that, and size 40 and 50 either of which it looks like may have been used in the video.

I am a gluten free baker and have baked this recipe at least 30-40 times since it was published by Food52. I have learned a couple things the might help out the gluten free bakers out there who want to try it. First: follow the measurements *except* when it comes to water. Bump up to 1/2 cup of water. It will seem a little "soupy" at first but as the gluten free flour hydrates overnight it will become thicker and more like a traditional cookie dough. Also definitely add vanilla. Second: Use a jar blender or a stick blender to mix the oil, water, sugar and vanilla. In the video they say to "spend some time" mixing them with a whisk but I've found that a whisk isn't enough. I used to use a stand mixer and just let it sit and beat the water/oil/sugar together for 15 minutes and even THAT isn't enough. Blend the ever living snot out of the oil/water/sugar mixture in a blender. It makes a HUGE difference. Third: Use molasses instead of brown sugar. Just add a cup of white sugar (or less--your preference) and a tablespoon of molasses. Fourth: Don't freeze before baking. Just pull the dough from the fridge, put them on the cookie sheet and bake right away. Every single time I've frozen the dough before baking the cookies don't spread. They stay mounded up and I really hate eating chocolate chip mounds.

I absolutely love this recipe and have made it multiple times now. I sub for semisweet vegan chocolate chips and reduce the white sugar by 1/4 cup to compensate, and it comes out perfect every time.

I love this recipe. I use extra light olive oil and have used coffee for the water if I have some on hand. I love adding walnuts. I also add the reader recommended 1 tsp vanilla. I bang the pan on the counter to make some beautiful texture on them and sprinkle with salt after they bake. Rave reviews.

This is the best chocolate cookie recipe! Super easy and customizable. The recipe does not call for vanilla; however, I add a teaspoon. Evan my non-vegans love it.

In my never-ending quest to find a good vegan chocolate chip cookie, I've tried countless recipes. All had the requisite five-star reviews. All were terrible.

Finally I got to this one, the most raved-about vegan cookie of 'em all. I don't get it. The texture is, yes, perfect. They look just like regular chocolate chip cookies and have a nice crispy edge. But they are bland as can be (even with the much-needed addition of vanilla, as one wise reviewer suggested). I mean, melted chocolate is always great, but chocolate chip cookies should be more than just a way of conveying melted chocolate to your mouth, shouldn't they? The dough is just--meh. Of course it is. You can't expect miracles from canola oil. (And no way am I subbing coconut oil--blech.) Did I eat four of these? Yes. But just because they were sitting there staring at me.

Made an account just to rave about it.
I followed the recipe exactly as it is and the cookies came out gooey in the middle and crispy around the edges.
The dough was oily but everything absorbed during the rest time, trust the process guys.
I'll add vanilla next time like the comments suggested.

Everyone in the office loves these cookies and were shocked when they found out they were vegan. I make this recipe all the time, and always get the best results when I let them sit for 24 hours in the fridge. Including the 10 min freezing time. Don't skip any of the steps for best results. Oh, i also add a tsp of vanilla extract.

Since this recipe has such controversial opinions, I just had to try it for myself! I am stunned by this recipe. The recipe may not take the “traditional route” of making cookies, but who cares if the end result it so good. If you love Subway cookies, this cookie recipe is the right recipe for you. Crunchy edges, with an amazing chewy inside! I recorded the whole process and results and uploaded it on YouTube. If you are curious watching someone test the recipe, here is the link: https://www.youtube.com/watch?v=AjdBw7bCqm8&feature=emb_title

Loved these! I made them for my family, and they all commented on how delicious they were. Soft and gooey on the inside, and just-so crisp on the edges. Perfectly sweet. I started making the dough and realized we didn’t have any neutral oil in the house, so I substituted refined coconut oil. Let it chill in the fridge for nearly 24 hours, scooped and rolled 20 balls of dough, froze for 10 minutes as instructed, then baked with a sprinkle of salt on top for 12 minutes. I’ll definitely be making these again.

I am a prolific cookie baker, and I live with a couple of prolific cookie eaters. We all agree that these are, hands down, the best chocolate chip cookies ever. And we are not vegan so the set is very large.
I do EXACTLY what the recipe says, right down to the gram. And for sure 24 hours in the fridge. They are perfect and scrumptious every single time.

I made these for the office, to 5 star reviews! Making another batch now. Simple and delicious regardless of whether you are vegan or not!

I made these cookies a while ago and they turned out AMAZING!
But the second time, the color was super light, they didn't spread and they weren't chewy. Any ideas what could have gone wrong?

This recipe was PERFECT

I used only 50g of white sugar, the rest was all raw cane sugar (muscovado or mascabo)

I added a tiny bit (25g?) more flour because I thought there was too much water content

And i made only 10 GIANT cookies in 13 minutes, these are now my favourite cookies I've ever made, vegan or not.

Super crispy edges but the most chewy middle

Loved this recipe! I used 130 grams dark sugar and the rest was caster. I also added 1 tbsp vanilla extract and 1 tbsp valencian orange extract which worked well. I added a little more water (just by eye) when mixing too as i struggled to get the dough together. Super yummy and I cooked for only 10 minutes but the next batch i'll do for 8 i think as i prefer them super gooey on the inside. Thanks!

I've been trying to get this recipe to work for YEARS now, and finally came to the frustrated conclusion that there's so many issues with this recipe I'd just bin it. No amount of fancy salt on top or gimmicky “aging” for a day is going to save this dough. I liked that the recipe calls inexpensive ingredients like canola instead of pricey vegan butter, which is why I kept at it so long. But without the butter, milk and eggs/egg substitute there simply isn't enough hydration in the dough to develop any structure. You're left with a crumbly, greasy mess both before and after going in the oven, unless you majorly overbake it. Even with overtaking, the texture turns out somehow both simultaneously underbaked and mushy but also crumbly and dry, again probably from the lack of adequate dough hydration & structure to bake through properly. I really don’t understand the notes about managing cookie spreading either, because this dough hardly spreads at all. Why should it? There’s no solid fat to liquefy and slack the dough at oven temp. And as for the flavor itself, it doesn’t matter if you age it for one minute, one hour, one day or more - I’ve tried, and the a 24 or 48 hour rested dough makes just as bland cookies as baking immediately after mixing. There’s nothing actually IN the dough to give it any flavor - no butter, milk, vanilla, or spices. Sticking flour, water and sugar in the fridge overnight doesn’t pull a Rumpelstiltskin and spin it into confectionary gold.

I don’t want to impugn the bakers who posted this recipe, but for the above reasons I’ve encountered trying this recipe over a dozen times, I have a really hard time believing it could ever produce cookies like the ones in the photos and video. Either there’s a discrepancy in the recipe, or it’s extremely sensitive to variations in brands of flour, sugar, magical troll sous-chefs… Either way, there are plenty of better & more reliable recipes out there to waste any more time on this one.

Next time, I would add at least 2 tsp vanilla and use dark brown sugar. But they are still fantastic as-is.

I love these cookies! I let the dough refrigerate 24 hours but didn’t chill the cookies before baking. I subtracted 1 tsp water and replaced it with vanilla extract. I added two extra minutes baking time for a little extra color.

Delicious! I just made these cookies and though I was a little doubtful after reading the comments, the cookies turned out perfectly- soft and chewy. I followed the recipe exactly for the ingredients (I used a scale and weighed them out), except I only let the dough rest for 6 hours in the fridge and I did not freeze them before baking as I found it was not necessary. The cookies flattened out just right, and as soon as I took them out I banged the pan against the counter a few times so they would have beautiful crinkles on the surface. They were delicious, gooey, and definitely something I will be making again!

I have made this recipe too many times to count and love it so much. My favorite version uses Guittard dark chocolate chips and California Olive Ranch everyday olive oil. I have also made them gluten free, using Cup4Cup, with great results. Another nice thing about this recipe is that it makes fantastic cookie dough you can eat raw because there are no eggs.

The BEST chocolate chip cookies i have EVER HAD! I cut back on the white sugar to 1/2 cup and found that sweetness was perfect. Instead of 2 cups of flour, I added 1 3/4 cups. I also added 1 tsp vanilla and would add some chopped walnuts nxt time I make these. They have a crispy outside, and a soft doughy inside, and are soooooo good! I would really recommend making these :)

I'm not vegan, though others in my household are, but I love these chocolate chip cookies. I do find I end up having to troubleshoot the amount of flour a little bit-- if I make them with the weight measurements the dough comes out super greasy, and I usually end up adding 25-30 more grams of flour. On the other hand, the one time I've made it by volume measurements I clearly had packed significantly more flour per cup than 125 g, and the dough was really crumbly as other reviewers have described. If I were making this recipe without a scale again, I'd start with 1.5 or 1.75 cups of flour and evaluate how much of the last half or quarter cup I needed. It's also a ton of chocolate chips-- for me just a cup is totally fine. Even with those caveats, this is still definitely my favorite chocolate chip cookie recipe-- it's so simple and delicious.

These were a complete mess! I used grapeseed oil and made sure not to overmix. When I pulled the dough out of the fridge they were complete grease bombs. After 18 minutes in the oven I pulled them out and they ended up being almost raw in the middle. I don't get this recipe, at all.

I’ve been making these for awhile, not because I’m vegan but because they are easy and delicious. Today I experimented with adding 160g of my sourdough discard- I then adjusted the recipe to 170g of four (instead of 250g) and did not add any water. It worked great- maybe a tiny bit loose and spready, because 80g of water works out to a bit more than a 1/4 cup- but I wouldn’t hesitate to do it again and I’m always looking for places to squirrel away my discard- adding this to my crackers/waffles/crumpets/pizza dough rotation.

Mine are ready to bake but when they came out of the fridge they were very crumbly and I had to form them by hand or they just fell apart. I even bent the ice cream scoop, the dough was that hard. Any ideas where I went wrong? I am betting they will be delicious but hard for me to work with.

I just made these, followed the method exactly as written and had pretty good results. I made the following adjustments to the ingredients to make them gluten free:

subbed AP flour for 250g Bob's red mill 1:1 gluten-free flour
used only 3 Tbsp of water instead of 5 tbsp water
added a flax egg (2.5 tbsp water + 1 tbsp flax meal, stir and let sit 5 mins before adding to wet ingredients)
added 1 tsp vanilla extract
subbed olive oil for canola

Hope that helps for anyone who's wondering how to make them gluten free.

I just baked some cookies off, after being chilled overnight. Well worth it! The batch I froze for 10min pre baking definitely held their shape much better. The taste!! Omgeee!! I was wondering if I could substitute a portion of the oil with unsweetened apple sauce. I know chocolate chip cookies need the fat though. Amazing cookies! 🍪🌿✌️

These cookies are awesome! Chewy, thick, and flavorful. I also love to freeze them after baking and biting into a cold cookie :)

Shockingly good!

I mostly make these cookies when my vegan or allergen friends are coming over! They always turn out great and I love them. I most recently tried a 1 to 1 gluten free flour though and they did not turn out great. They were grainy. Just an FYI for anyone who would want to try them gluten free. I used Target's Good and Gather flour. If anyone has a suggestion on a different gluten free alternative, let me know!

Without a doubt the best cookies ever! I followed the instructions, right down to freezing and a little sea salt and they turned out absolutely amazing. I used light brown sugar and grapeseed oil.

These cookies were such a pleasant surprise! I am a former professional pastry chef so I immediately noticed issues with this dough. I could tell it was going to spread like crazy and not be anything like the photos. I used a scale for measurements so I know my measurements were accurate. People seem to be complaining of crumbly dough, mine was just the opposite. It was extremely smooth and soft and wouldn’t hold a shape at all. I was going to add a little more flour but I decided to remedy this issue by putting in my freezer for a few hours. I did not have time to wait for 12 hours. The dough never froze into a solid mass and it was in my freezer for three hours. It became firmer though. I used a cookie scooper and scooped it out onto a baking sheet covered with nonstick foil. I think if I had baked this in a conventional oven there would have been problems but I used my countertop Breville smart oven on the super convection setting. The hot air circulated evenly around the cookies and this helped them keep their shape. They spread out into a perfect cookie, not too thick, not too puffy....they were just right. I used dark brown sugar instead of light and I did add 1 tsp vanilla. I didn’t top with salt because I am not a fan of this. I baked at 350 on the super convection settling for about 9 minutes. The cookies were soft and chewy. For a crisper cookie I would up the time to 11 minutes. I would definitely make these again!

So I read the reviews after I made the dough because of the water in the recipe, I thought that a vegan milk would have given the cookie more flavor.
I don't think they were the best cookies I've tried, and with the 12-24 hour rest, I definitely think there's some better recipes out there. It is nice to see something without vegan butter and vegan milk for those who might not have access to it though.

So I found that when the cookies were warm, they indeed tasted like nothing, as other reviews have mentioned. But left to sit out overnight, they were pretty good, and the one I just had thawed (but not heated) from the freezer was excellent. I really enjoy the texture. I don't agree with putting vanilla in all baked goods, but I think it would add something here, as would a bit of whole wheat flour.

Has anyone else noticed that it says 2 cups of flour but 250 grams? 250 grams is 1 cup of flour! I made them with 250 grams and they’re chewy and really thin. They were great but I’m Wondering if I should make them with two cups next time?

After I made the dough and put it in the fridge, I read the comments and got really worried about the cookies being flavorless or not spreading. But when I tried these cookies they came out AMAZING. What I did was put the dough in a container to chill, not just leave it in the bowl with plastic wrap. To fix the lack of flavor, I put in some vanilla and it tasted great! Otherwise they spread fine, and have a crunchy bottom and soft, gooey middle. My one complaint is that there's wayyy too many chocolate chips (this is coming from someone who likes a chocolatey cookie!). In some of my cookies there was more chocolate than dough, and it was just too much. Overall, I loved this recipe, but I recommend adding in some vanilla and maybe cutting down a bit on the chocolate! Happy baking everyone :^)

I tried these cookies for my daughter who is allergic to eggs- overall I was pleased with the outcome. The texture was great- crispy edges and soft and chewy in the center. Next time I will definitely will use bittersweet chocolate chips (I used semi-sweet as that is what I had on hand) and will add more salt to the dough to give them more flavor.
Also- I scooped and froze the cookie dough after it was refrigerated for 24 hrs and baked straight from the freezer and had no problems with the cookies not spreading.

I don’t understand how this cookie lacks flavor. I loved the cookies. One of my favorite actually.. what i found is they are to sweet (I’m not a sweet tooth) so next time cut back a little on the sugar and oil even. Didn’t need as much. Overall, I made a huge batch, only baked 6 cookies and kept the rest in balls in the freezer for over a month. Took out what I needed and baked directly, no thawing. Excellent, but again too sweet.. texture was chewy and cooked for 15 min to have some crispy edges! Will make over and over!

I was curious to see if this was better than my all time favorite vegan chocolate chip cookie recipe from Tasty. And I have tried maaaannyy recipes both vegan and non vegan and none came close to Tasty’s. But then I stumbled across this one and the rave reviews convinced me to make it. I followed the recipe in it’s entirety word for word.... and I’m underwhelmed lol. Now I’ll say this is a pretty good cookie but it does lack in flavor in comparison to Tasty’s vegan cookie. The texture is great thought crispy edges, soft chewy middle. Overall a good cookie... but not the best lol

I forgot to share! Do not! I repeat do not! Put the sugar in with the wet! Keep them with the dry! This will help them spread and not end up crumbly

They did not spread... :( I followed the directions to a "T" and when taking them out of the refrigerator the dough was crumbly so i could not scoop with an ice cream scooper and had to manually form balls. They did not spread in the oven and kept the shape of the balls so I had to push them down. The taste was awesome even though they did not spread but I have watched the video and read the instructions 10X and I don't know what happened. Please help...anyone.

These don’t spread at all - not after one day not after 2 days - after using exact measurements and instructions- they taste good but they’re little balls not crispy and not chewy. Please, no need for freezer they will not spread. And I was so convinced by the video - another disappointment from yet another online recipe that looks like it will work out.

My dears! This is what I tried...the night before baking, I used 1/4c sourdough discard and 1.5c ww flour and about 1/2-3/4c water to make a sponge. Next day I followed recipe as written (perhaps adding a bit more water). Yummy! Not bland, good flavor. Sourdough enthusiasts enjoy! Otherwise combine this vegan recipe with the sourdough choc chip recipe also here on food52, subbing out dairy and eggs for water and oil. Good luck!

I read some really good reviews and saw some that said that these were too bland, but I still had hope. This recipe was posted on a vegan baking page I am apart of so I thought I'd give it a shot. It ended up having no flavor, and just taste like sugar to me. :(

This is my go-to chocolate chip cookie recipe. I make it with a 1:1 gluten free flour blend. If you substitute about 1/2 cup of the flour with sweet rice flour, it gives a nice chewiness (but it is good either way). If you use gluten free flour, I recommend not refrigerating it at all. When I've refrigerated the dough, the flavor is good, but the cookies end up dry and crumbly and don't spread at all. Without the refrigeration, they still taste good (maybe slightly less caramelized, but good nonetheless), but have soft/chewy middles and crisp edges, and though they are still pretty mounded, they spread a little. I also add vanilla extract.

These cookies are definitely lacking flavor. I used all brown sugar hoping it would give them an extra sweetness. But man..these are bland! Not sure why so many people overrated these. I’ve made other vegan cookies that were much better.

The taste is delicious but maaaan, I cannot get the texture right. I follow all the steps but these cookies do not spread out at all. They stay in balls! I’ve no idea what I’m doing wrong. Also the dough is soooo crumbly. I can manage that by warming it up a bit in my hands when forming the balls but I feel I shouldn’t have to do that. I see other people have the same problem.

Also just to add, i Always use grapeseed oil olive oil is tooo overpowering and add about 1 1/2 tsp vanilla extract !!!

Okay. I am a professional baker, I have ALWAYS ALWAYS used flax egg in all my vegan cookies and imma say i have never used it again after using this recipie! honeslty ive tried it both ways. Leaving in the fridge over night BUT sometimes when I need to fill an order on the quickness and DO NOT have time for that I let the dough sit for as long as possibly can. I roll out the dough with a heavily flouredsurface, about a 1/4 cup in totally added while rolling just so its not so oily, DO NOT add less oil. add more flour. I always use a cookie cutter, you want the dough to be able to keep the shape of the cut if it spreads add a lil bit more flour. These cookies rise when they are baked they dont spread around when you use this technique. The taste. is.amazing. The texture omg. perfect. moist and crispy edgedes!!! i bake them in a commerical kicthen at 325 degress fahrenheit for 4 mins lol so i suggest using the reular suggested time and heat given above for your oven at home.

Additionally: Even after resting for 24 hours, my dough has been very oily. I will try to rest 48 hours and see if this makes a difference. Plus there always seems to be a bunch of extra chocolate chips at the bottom of my bowl, towards the end of my baking process... Curious if anyone else has experience this?

The texture is phenomenal. And man I wanted this to be my go to recipe! But I have tried this recipe twice, followed ingredients and instructions to a tee, and despite the incredible texture, I find my cookies literally taste like NOTHING. The dough tastes like nothing. The cookies are truly tasteless. Its frustrating, because the simplicity of this recipe is SO alluring... perhaps I'll try darker brown sugar... but if anyone has changed things up and had success (I've searched through the comments, and am open to olive oil, as well as omitting the additional tbsp of oil), please let me know!
Thank you!

We wanted to make a quick batch of cookies. When we saw these were vegan we gave it a go, since we try to eat mostly plant-based. My sixteen-year-old daughter made them. We didn't realize beforehand the dough needed to be chilled for 24 hours. We ended up just refrigerating the dough between batches. These turned out wonderful - crispy around the edges and soft in the middle. This will definitely be my go-to recipe, vegan or not. We used mini vegan chocolate chips since that's all we had on hand - which worked out nicely because you got chocolate in every bite. Thanks so much for the recipe!

I'm amazed at all the people having trouble with this recipe. I followed the recipe exactly, and they came out perfectly. I was worried that they'd be bland because they don't have vanilla extract, but they were delightful. I think the key is following the instructions exactly and not overmixing the dough.

I just made these with whole wheat flour and they turned out amazing–crunchy on the edges, chewy in the middle! I flattened the cookie dough balls slightly when placing them on the sheet and they spread perfectly.

I made these cookies twice. Once with coconut oil (does not work. Cookies will not bake correctly/flatten and just burn) and then with canola oil. Followed the recipe through. The refrigeration. The freezing. The salt. All of it and they still did not come out like the pictures or of the videos of these ladies making them. Absolutely not it. They took double the time to cook at 350°, they were more mounded cookies than flat, and the consistency was crunchy all the way through rather than chewy and crisp. They lacked flavor as well as sweetness. I would not recommend these and I don’t know how everyone seems to rave about them. I think there is something the women are not telling us about.

Oh my god, they turned out fabulous!! They taste just like the real thing!

The only problems I experienced was when I took the dough out of the frig the next day, it was very hard. So I had to warm it up by having it near the pre-heating oven and while shaping them, warming the dough in my hands. I don't know if it's just because I used Olive oil instead of Canola oil or if it's because of the extremely cold weather here.
Lastly, my cookies didn't spread out really. I might just need to buy new/fresh baking soda. I also extended the time to be about 18 minutes.
Otherwise, me and my father love them! Can't wait to give these to my teachers and future guest!

hi to my favorite community! i need urgent help - i made the dough last night and just took out of the fridge after ~25 hours. the dough is crumbly/dry and won't form into balls. any tips for how i can still save this dough? making for my personal trainer who I'm seeing tomorrow for our gift exchange - he's vegan and I don't have time to make anything else :( would love any and all tips ASAP!

Could I use applesauce instead of oil ? or maybe just 2 eggs ? too much oild doesn't agree with my stomach, but would really love to try this recipe

Quick question:
Can I make the dough and keep it refrigerated two days before making them?

I know it kind of defeats the purpose of being vegan, but has anyone tried this recipe with melted butter or brown butter? Feel like the recipe could use some flavour boost.

Second time I've made these and they are seriously delicious.

Can I make the dough balls ahead and keep them in the freezer for 2 weeks before baking. Planning for a party here, thank you

just made these fabulous cookies. I used olive oil and added vanilla and the batter was delicious. I didn't realize you had to refrigerate them for 12-24 hours at first glance but decided to make them anyways. I put the dough in the freezer for 20 mins and baked as directed. They came out great! Maybe if I plan ahead, I will make them the night before and let them chill to see how they come out.

As other people have mentioned, I thought these cookies were a little bland (although my coworkers loved them). I tried them again but replaced the canola oil with olive oil and thought they were fantastic. I ended up baking them for about 15 minutes. I tried them a third time, again using olive oil but using dark brown sugar instead of light brown sugar, and found that at 15 minutes they were a little overbaked. I think I prefer light brown sugar.

Made these several time now and they work really well every time.
A few things I found to help:
Find a chocolate which uses soya lecithin as its emulsifying agent and chop a half or a quarter cup of it to dust and the rest the chunks when you add them to the flour mixture. The lecithin will help form a true emulsion rather than a suspension. The mix will feel a lot less oily.
Dark brown sugar will darken the colour to a more pleasing hue, but light brown works just as well if you want a lighter colour. Make sure your brown sugar is dry, because lumps are a pain to work out after adding the oil and water. Use a hand blender to further powderise your sugar if you need to, but be aware of the ignition risk if you're making these on a large scale.
I would strongly recommend not using a stand mixer for this. Do everything in a bowl and turn the dough in your hands to incorporate the flour. The note of "do not overmix" is very, very important. This will minimise the gluten development. If you overwork it, the cookies will come out a little more cake-like and the texture will be all wrong.
Do not ever skip the resting step. It is vital to give time for the water to adsorb into the flour and dissolve the water soluble flour polysaccharides. It also allows fats to solidify and sugar crystals to absorb water, both reducing spread. It also drives off excess moisture, making flavours more concentrated in the mix, including sugars, salt, and other carbs.
I've found that these cookies are fairly tolerant of longer baking times or varying heat levels, since there's no egg or milk protein to burn. I have a rubbish old convection cooker, and mine take around 15-16 minutes @ 175°C to properly brown while leaving the inside gooey. I've also make some test cookies at 200°C and 15 mins and they turned out fine, just a little crispier, but take this with a pinch of salt, since my temperature control is rudimentary at best.
Talking of salt, you may be tempted to skip the coarse salt at the end. Don't skip it! It adds a vital part of the flavour and offsets the bitterness of dark chocolate very well.
Overall, I love this recipe. I'm not a vegan, but these are my go-to cookie now because they are incredible and can be made with non-perishable ingredients.

I tried these and instead of canola oil I used coconut.. I used refined so no coconut flavour. My dough after refrigerator was hard as a rock. Hard as heck to scoop But flavour ok. Not sure why dough turned out so hard for me.

These cookies are great! I followed all the steps (fridge for 12+ hours, freezer for 10 mins), but added a teaspoon of homemade vanilla extract, and the only chips I had on hand was milk chocolate and semisweet. They spread perfectly without me having to flatten the dough balls. The pinch of flaky sea salt makes a big positive difference in the overall taste. I’ll like surprising people with the vegan news!😁

I replaced the water with almond milk, added vanilla extract and used sunflower oil. In the beginning the dough was very oily and wet but after letting it rest for approximately 15 hours it became more dry and crumbly but it held together perfectly. I tested just scooping the dough with an ice cream scooper and putting it on the baking tray and baking it like that. The cookie didn't spread that much and it was to chewy for my liking. Then I tried flatting the dough ball down before baking and the cookies came out perfect! They spread more and the edges are golden brown and crispy while the center is chewy but not to chewy. I didn't freeze the dough because the dough didn't spread easily and freezing it would only limit the spreading.
Very good recipe but I'm glad I made these little changes.

These cookies are amazing!! I bake almost weekly for my coworkers and found out one of them is allergic to eggs and dairy, so she never partakes. I went looking for a good vegan dessert recipe to bake for her and landed on this cookie. They taste just as great as my go-to chocolate chip cookie and are indistinguishable from non-vegan options! I followed the recipe exactly except I only put the dough balls in the freezer for 3 minutes after reading reviews that said they barely spread after being in the freezer for the full 10 minutes and they spread perfectly. So moist (sorry!) at the center but crunchy on the edges. I highly recommend!

Honestly, this is the best cookie TEXTURE I've ever had in my life. But the dough doesn't taste like anything. I followed the directions exactly and only added 1 tsp of vanilla extract. Frigerate for 3 hours or 24, there's no difference in how the dough itself tastes. The dough is just weird, it is crumbly and the chips fall out but if you form the cookies on the tray and pack them into discs then it does work. Next time, I'm gonna use 1/2 cup of either melted butter or melted vegan butter instead of oil. The oil is just weird and makes the dough taste like nothing and like oil, which is gross. This cookie dough doesn't have a nice smell either. Great cookie texture, but I think the recipe needs help. Plant milk instead of water, is a change I'd also recommend. Good luck if you make this. It's good, but weird. It needs some work.

Wow ovenly wow! These are delicious, easy to make. I would definitely follow the recipe, including weighing the ingredients and the freezer.
My husband likes these better than “real” chocolate chip cookies!

Please do not review this recipe! If you didn’t follow the exact ingredients and amounts.You can’t change a recipe and leave a comment,because you didn’t make the recipe.I made them exactly how the recipe is written and they came out perfect!

As usual, I planned to make something I have never made before and give as a gift. This recipe sounded good and the video was so entertaining. Once the dough was chilled for over 12 hours, I began to assemble it onto the sheets. On the crumbly side. Took a little molding and heat from my hands to get them onto the pans. Put them in the freezer, and I think this is key. Crossed my fingers and popped them into the 350 oven.
UNBELIEVABLE! They held together and taste wonderful. These are now, my favorite chocolate chip cookies. Happily sending them off to a Father's Day BBQ for tomorrow. But they will not make it til then. They will get gobbled up tonight as the family preps for the celebration. Happy Father's Day to everyone.

I suggest to anyone who tries this that you press the dough down on the baking sheet quite a bit before baking, otherwise they will not spread well. They came out just right in thickness after I did that. Other than that, the texture came out perfect. As another comments said, maybe a little less baking soda but it wasn't too bad.

I needed to tweak this to make it gluten free (without rice flour), so it took some testing to get a flattened cookie with a crisp edge and chewy center, this meant no baking powder, reducing baking soda, subbed some maple syrup for water, and added vanilla. Mixed small semisweet and large dark chips in a combo flour of oat, coconut and tapioca and extra light olive oil. Did not refrigerate, flattened slightly, removed from oven at 8 min and lightly slammed pan down to deflate and returned for 1-1/2 min on broil. Pleased with the results as were the recipients.

Awesome recipe! I used vegetable oil and chilled it for 18 hours+ 5 minute freezer time. Mine did not get a ripple-y effect as seen in some pictures but they were chewy and delicious.

Any reason not to add a teaspoon of vanilla to these? I just did....we'll see.

We love these cookies! I used 3 kinds of chocolate chunks; milk, dark and caramel with salt. I cut the sugar as well to 1 c brown sugar and 2 tbs white sugar. I freezed uncooked dough for rainy days. Today I baked them a bit longer, they still taste great. Genius!

I was excited to try this recipe after seeing the YouTube video and following along in my recently acquired Genius Desserts cookbook. I have a ccc recipe I love and that I've been using for a couple of years. I may still use it, but go back and forth with this one. This one was really easy requiring a few ingredients I had in my pantry. I ended up using vegetable oil as it was the best option I had. I followed the recipe exactly and let the dough rest overnight in the fridge. When I made the dough balls, I found that I needed to really press the dough into my scoop because it was kind of crumbly. I then placed the dough balls on my cookie sheet. I didn't use parchment paper because I use the USA Pan cookie sheets and they do fine without parchment paper. I did try a small batch of these without freezing for ten minutes and then the rest with freezing for ten minutes before baking. I found that when I didn't freeze the dough balls, the cookies spread a little bit. They had a slight crunch on the outside, but were still chewy on the inside. The batches that I did freeze didn't hardly spread at all and were completely chewy. Both ways were delicious. I gave some of the cookies to my in-laws and they were very surprised when I told them there was no butter or eggs. Next time, I may use a little vanilla extract as other reviewers have said, but this is a solid recipe that my family has so far enjoyed.

Has anyone tried coconut oil?

Has anyone tested this recipe with considerably less oil?

I accidentally put the sugar with the flour before so in another bowl I put the water and the oil then I mixed all and let the dough for like 19 hours and it's like chewy idk, any tips or should I do it again?

Has anyone tried to keep the cookie dough just as dough to a sweet treat every once in a while since there is no need to worry about salmonella or anything else from raw eggs? If so, how long do you think it would keep?

I'm really happy with how my cookies turned out! I froze my dough for 24 hours and the cookies spread out well on the sheet without melting all over it. I love the texture of the cookies- a good mix of chewy and crispy. I took the time to chop chocolate chunks and it was worth it :) I'll definitely be adding some vanilla or cinnamon next time though for some more oomph.

I wanted to write in a quick review of these for those of you who might be wondering what happens if you don't rest the dough for 12-24 hours. I was halfway through making these when I noticed that--whoops. :( Since I didn't have time to wait I decided to try it anyway. Since I was messing with the recipe anyway, I held back 1/4 cup of the flour and added some rolled oats I needed to use up. Also added vanilla! I decided to bake one single cookie right away after mixing the dough. The cookie flattened a bit but not a crazy amount. It looked very very similar to my regular david leibovitz cc. cookie I usually make. Then I rested the dough in the fridge for 45 minutes and baked the rest. The rest of the cookies baked up fine as well, the dough was really annoying to handle with chips falling out but I stuck them back in --the rested cookies seemed discernably different though--slightly cakier--just slightly and flattened less. I'll admit I haven't done a taste test yet--my biggest worry is that I'll miss the buttery flavor but these seem great so far and I'll try them again for sure!

Many of the same issues - mounded cookies rather than flat. I chilled for 24 hours and did freeze the cookies before putting in the oven. Disappointed. Would love to know the trick to perfect them. I will try again. I make the Ovenly peanut butter cookies with success.

I signed up just to review these! As a wannabe vegan who is fussy as heck, these cookies thrilled me. Made them exactly as directed (ingredients by weight!) except with 1 tsp vanilla added, and baked right out of the fridge. Perfect perfect perfect, my new go-to chocolate chip cookie.

I usually won't try a recipe that isn't rated 4 stars or higher, but I'm happy I made these. Not sure why they haven't worked out for some people- vegans and non-vegans both enjoyed them. I didn't freeze the dough balls before baking, but I will add vanilla next time.

The taste was fine, a standard chocolate chip cookie. But mine barely spread at all, and I skipped the freezer step because I wanted the crispier, flatter cookies like the photo. They were mounds, much like Ovenly’s peanut butter cookies. For the second batch, I flattened the balls prior to baking, and they came out much like the ones in the video that were frozen prior to baking. Anyone have advice on a solution? Less baking powder or let dough come to closer to room temperature?

I made these following the recipe, using grape seed oil because that’s my favourite neutral oil, and since the bag of chocolate chips measured 1 1/2 cups I used it all. Can’t go wrong with more chocolate, right? This dough is more a thick batter which would be why it needs chilling. I gave it about 15 hours. Also the “curing” time helps mellow the dough, much like a sourdough. They worked out excellently and I gave some to my lactose allergic friend, he loved them. I chilled the sheet pans as well as the dough.

I followed the instructions exactly. Chilled for 24 hours. My cookies came out rounded. They had a crunch at first bite and were chewy in the end as I got to the middle. The only problem I had with the cookies is I was left with a baking soda after taste that just would not go away and the more cookies I ate, the greater the baking soda "residue". I think I'll pass on this recipe.

I am sorry to say but this recipe did not work for me at all. The dough was very dry and I made sure I did not miss anything like the extra tbs with the oil and water. Now I would think I made the mistake but I had the same results 2 other times. But the only difference was I didn’t refrigerate the first time, and the second I did for only an hour (I was anxious for cookies 🤷🏻‍♀️). I promised I would never try this recipe again. But then I saw the fotos and noticed the video and I decided to watch it and try again. Now this last time I followed directions exactly (after I watched the video) but sadly still the results were the same. The texture was dry, the results was like a bad dry pie dough. The flavor wasn’t very good, as someone mentioned this needs vanilla. I am not a pro chef, though I would like to think I am a pretty good vegan baker. I do believe something is off with this recipe. Like a few had mentioned the dough was not spreadable at all and my cookies looked nothing like the photo. Off to the garbage they went. I won’t try this recipe again as I have my own recipes that is darn good I think, just not as simple as yours. But if I were foolish enough to try this again, I may try adding chickpea water or a flax egg, equivalent to 1 egg (plus vanilla). Best

I made these with organic coconut oil. They took longer to bake (you have to eyeball them for doneness) and are worth the wait, if you like the taste of coconut! I cooled them on paper towels to soak up oil. Crispy when cool. : )

I have to admit I was a little skeptical but I just made them and they're ridiculously good. I used organic sunflower oil and did add 1 teaspoon vanilla extract because I can't imagine making choc chip cookies without. The texture is just fantastic; crunchy, crisp and chewy. And I subbed in 1/4 cup whole spelt flour. I'm going to make this again with a higher % of whole wheat or spelt in the near future. Amazing recipe!

I'll be using light olive oil or corn oil. Canola oil is just nasty, goes rancid while you look at it.

Any chance I could use olive oil instead of canola? My gut says olive oil will be a bit too heavy, though. I, too, have an issue with canola oil.

I’ll need to try and sub grape seed oil for canola since I’m one of those who believes canola is not fit for human consumption. Aside from that defect, these sound great!

I made this recipe because I was low on vegan butter and it uses oil and no unusual ingredients. Halfway through realized the dough was supposed to be chilled overnight which was annoying--when I want cookies I want them now! But they baked up nice, tender and light. Though another time I would use all brown sugar and add vanilla as they really only tasted of a lot of very strong tasting chocolate chips. I also didn't add salt to the outside--dont know why that is called for! I baked them several minutes longer than the recipe said. Now have figured out that every time I open the oven to check on something the oven temp drops about 150 ,degrees!

These are pretty good! I used my favorite gluten free all-purpose flour blend, which includes about 1/2 teaspoon of xanthan gum per cup of flour (sorghum, brown rice, tapioca, etc). I used 1/2 cup of canola oil (not the extra 1 Tbsp), because gluten free flours don't absorb oil all that well. I followed the recipe otherwise. I wasn't expecting it to be perfect, because I was making it gluten free, but the cookies are actually really good! They are a little oily on the bottom, which I expected. They are also less chewy and more soft. They are still a really nice melt-in-the-mouth texture, but they are not the classic chewy chocolate chip cookie. They are nicely crispy on the outside. I didn't freeze the cookies before baking, since in my experience gluten free cookies need all the extra spread they can get! I refrigerated (well, actually left it out on my porch in the cold) the dough for around 22 hours, then baked them for 15 minutes. The baked cookies are a nice thickness. I used a 2 Tbsp ice cream scoop to measure them. I forgot to add the sea salt on top, but they are salty enough for my taste. Next time, I will try using less oil (closer to 1/3 cup), and add some vanilla extract.

These weren't the best, but they weren't bad either. However, I made some modifications and that could be why. Plus, there are so many other factors that contribute to the end result. Everyone's oven behaves differently, climate, ingredients, etc.

1) Instead of '1/2 cup plus 1 tablespoon canola,' I used 1/2 cup of canola and about 1 tbsp of earth balance butter. My dough was soo greasy that I had to soak it up by using 3-5 sheets of paper towel. After 24 hours of chilling in the refrigerator, my dough was still greasy, but not as much since the dough had time to mix and mingle with the other ingredients.
2) I also added a flax egg. (1 tbsp of flaxseed mixed in 3 tbsp of water)
3) I added 1 tsp of vanilla, as other people's suggestions
4) I used 3/4 cup of 'Enjoy Life Semi-Sweet Mini Chocolate Chips' and the batter was overflowing with chips.
These cookies didn't spread, in fact I had to flatten them into disks rather than balls.
I'm not vegan, so I'm judging them against a classic chocolate chip cookie with butter. However, I'm taking them to a vegan friend's house and I think her review on them will be more valid than mine.
And that's all I have to say:)

I made these for my vegan niece. They were so good I just made them again. I love the texture: crunchy outside, chewy inside. I used vegetable oil. The Enjoy Life brand vegan chocolate chips I used were delicious. Also, I added vanilla extract both times, so good!

I've been looking for a no-egg cookie recipe for ages! So happy to have come across this one. No texture issues re: the dough -- chilled it for 24 hours, formed the cookies with a little scooper, and popped them in the freezer before baking. I did add some vanilla per the comments, as well as cut down on the salt in the dough itself (I sprinkled some on top). I also swapped out some of the water with brewed coffee. Took them to a potluck and they were all gone!

These turned out perfectly for me -- no issues with being too crumbly. I did use a kitchen scale to measure the dry ingredients, though, and that may have made a difference. I followed the instructions about freezing for 10 minutes before baking, as well, and they spread just the right amount. (Full disclosure: it was -24 degrees here in Wisconsin today, so I just set them on the back porch rather than clearing space in the freezer.)

I added 1/4 cup cocoa powder and some peppermint extract. Forgot to add soda. THEY WERE AWESOME.

I used a hand mixer to make slurry instead of whisk (because I am lazy). I also used a cookie scoop to portion. Packing the dough in gave it a more cookie dough like consistency. Happy with results. My non-vegan family said they were good but not as good as what I usually make (decadent Tosi version). My vegan friends scarfed them down with a smile.

I just baked it out from oven. I needed flattened it down with spoon after 5mins bake but except for this one thing everything worked fine. I added vanilla extract and didn’t add salt on top after reading comments(Thank you all!). I ate one before it cooled perfectly it tastes so good!! It’s a bit cakey so I may need to wait good 10 mins more. After all ingredients mixed up the result out sticky not sandy(can not be sandy at all!) nor runny so if your dough seems dry ir too wet, may need to recheck procedures if you measured anything overly or less. This recipe is simply but very satisfying! Thank you so much!!

oh my goodness did these not work out for me. I made these step by step with the ingredients listed and cooled them for 23 hours, stuck the balls in the freezer for 10. EXACT. They tasted like pretzels and never spread at all. They just stayed lumps which then tasted like salty pretzels without flavor. So sad.

These are now and forever my go to recipe! I and anyone I share them with also love them. I have also made adaptions to the recipe to make a triple choc cookie and a red velvet cookie and they have also been delicious. 🍪

These are really good. I am a bit perplexed, though, at the texture of the dough. The first time I made them the dough was very crumbly, but baked up well. The second time the dough was very soft and doesn't like to hold on to the chocolate chips. But again, they baked up very well. Both times I followed the recipe directions and made no substitutions. I also agree that vanilla is a necessary addition!

I followed the recipe exactly. The cookies were beautiful and had great texture, but I didn't find them very flavorful. I think a little vanilla would improve things.

I was a bit skeptical about this recipe. I mostly followed the directions, but I added 1 tsp vanilla extract (I thought maybe they had forgotten it) and did not freeze the balls for 10 min after the initial 24 hours in the refrigerator. Scooping into balls was challenging as the dough seems a bit dry and flaky. As it warmed up a bit while I was working with it, it became easier to form. I baked them for closer to 15 minutes (rather than the 12-13) and them came out amazing, chewy and delicious!

This is definitely my favorite recipe for chocolate chip cookies - as a vegan no longer living in the States, it really means a lot to find the right mix! :)
One question: What's the best way to store these? Once I kept them in an airtight plastic container, and it changed their texture...of course I don't want that... any other ideas? Apart from not sharing them and keeping them all for myself? ;)

Hoping to add more flavor to this cookie recipe after reading the comments. Is it possible to use soy/almond milk instead of water in the emulsification process? Thanks!

Hi! Was just wondering if I choose to make the cookie dough and form into balls and then freeze to bake at a later date, how should I bake them? They will have been in the freezer for days, but the recipe suggests freezing a few min before baking.. let me know!!

This recipe is a dream come true. My family loved them and I can’t keep them from disappearing! They are magic! Thank you 🙏 they make smiles happen and they are addicting 😋

These are my go-to cookie when I want to treat someone. I've made them so often, I can almost do it by memory. I like that the recipe is broken into two days; each day a simple job gets done. However, late last night, I decided to prep a batch for the next day and I accidentally threw in the wet and dry ingredients all together without that important sugar-slurry step. The mix, not surprisingly, wasn't looking great; other comments mentioned a grainy, sandy texture in their overnight batter. We aren't vegan, so this morning I experimented with throwing in an egg to bind it. Fixed! I know it's not a perfect solution for vegans, but others may want to give it a shot.

I made these a few weeks ago. Here's my findings.

First of all, I decided not to sprinkle the sea salt on top, as the recipe already has double the amount of salt when compared with other recipes. Secondly, I also decided that freezing the cookies in little balls was another thing that I really didn't want to do. I'm not that fussed about ball shaped cookies.

I used half whole wheat flour, half white, as I try to sneak fiber into my kids whenever I can. This ended up working out well, as I find whole wheat has more flavour. I also added vanilla, because choco chip cookies need vanilla. I used light brown sugar, not dark.

The mix is crumbly after refrigeration, but shapes up ok. The cookies held together well once baked. Fresh, they tasted pretty good. They ended up being lost at the back of the fridge for two weeks, and surprisingly, they still were ok. In fact, the stale cookies reminded me of when I used to make the Pillsbury kind, from the tube.

So I guess that's why some people think they're not vegan, because they taste like commercial chocolate chip cookies. Will I make them for non-vegans? Nah. But it's nice to have a recipe for my friends who are dairy and egg- allergic and the vegans.

Wish I’d read the mixed comments before trying - no success with this recipe. The mixture was just far too dry - like sand - no way it would hold together. Really disappointed as I’ve wasted a lot of nice chocolate!

Whoa! I'm no expert, but these cookies might not be be vegan. It is my understanding that regular white sugar is processed using a byproduct of animal bones, and is therefore not suitable for vegans. Maybe that's a myth or not true of all brands. For myself, I'm not concerned, but I always use raw sugar when baking for vegans.

These cookies are amazing. Chewy and so chocolatey.

Leaving the batter over night made the batter crumbly and difficult to work with for me. The cookies barely expand in the oven. They also look much longer to brown than the alloted time. At 15 minutes for me, the cookies still werent brown at the edges, and just barely tan at the bottom. I used turbonado sugar instead of regular brown sugar though. Otherwise i followed the recipe to the T. If you are looking for a cookie that is crispy on the outside and cheewy on the inside however. This cookie is for you. Personally, I wouldn't make this one again. It didnt have a compelling enough flavor and i really didn't like how they didnt expand.

As a vegan, I’m so thankful for this recipe. They taste amazing and non-vegan relatives can’t even tell the difference. I followed the recipe exactly, but I added himilayan salt on top instead of sea salt. You can fit a lot a cookies on a tray because they don’t stretch out too much which is nice. I made them into big 2” balls like they said. Made a good batch of cookies for a party. The bottom rack of cookies cake out came out a little more crunchy which I liked. The top rack still came out great.

these are great for big parties as well. On multiple occasions I have tripled the recipe for a large crowd. All of my friends were AMAZED that they were vegan?! Even a proud meat-eater who rejects the idea of vegan food admitted to eating FIVE!! Super delicious vegan alternative to your every day chocolate chip cookies.

I have made these cookies at least 20 times. and each time they turn out differently. It is vital that you refrigerate them for overnight. This tedious step is well worth the wait!!! To this recipe i would add a teaspoon of Vanilla or so as well.

I've made these 4 times. The 1st time they came out great. The last 3 times they have been a disaster. Whereas many have commented that the cookies never spread out, mine spread everywhere, creating a giant cookie-cake. Even then, it never crisped up. All instructions followed as exactly as I can tell. I have one thing that may have been an issue, but it seems odd that it would:
When I put the balls in the freezer, I had them on the baking sheet that went from freezer to oven after the 10 minutes. Cold baking sheet = bad cookies?

I've made these 4 times. The 1st time they came out great. The last 3 times they have been a disaster. Whereas many have commented that the cookies never spread out, mine spread everywhere, creating a giant cookie-cake. Even then, it never crisped up. All instructions followed as exactly as I can tell. I have one thing that may have been an issue, but it seems odd that it would:
When I put the balls in the freezer, I had them on the baking sheet that went from freezer to oven after the 10 minutes. Cold baking sheet = bad cookies?

We made these over the holidays and they are AMAZING. Followed the recipe to a T and it yielded 22 cookies that measured approximately 2 3/4" x 3/4". They were *very* chocolate chip-heavy, so when I make them in the future I will use 1 cup of chocolate chips instead of 1 1/4 cups. The sea salt was easiest to apply by pressing it into my fingers first and then pressing my fingers onto the cookie dough balls.

I just made these and while I don't think they are the best chocolate chip cookies, they certainly are very good. Next time I will add vanilla. I made these to give to a vegan relative.

These are amazing, and was told they were the best cookies anyone has ever had (vegan or not). I'm an experienced baker and often make cookies with the Jacques Torres recipe, my other favourite. Not only were these 20 times easier, they definitely are a rival for the top spot. The secret to getting them right? It's the same for all baking recipes: WEIGH YOUR INGREDIENTS! Not only is this more accurate, it makes for easier clean up! Other than that, I used coconut oil, added 1 tsp vanilla extract, and made 12 instead of 18. The salt makes all the difference!

HEY! I WANNA TRY THESE COOKIES BUT ITS FOR MY SIS AND SHE WANTS THEM WITH HAZELS..... WOULD IT WORK IF I COMBINED HAZELS WITH THE RECIPE???? :)

From the comments, it certainly seems like there is a lot of variation in these cookie results! I just tried them for myself so figured I’d share my results. Based on comments, I was worried these might lack flavour, so I added vanilla and a pinch of cinnamon, and replaced the water with coffee. I did not chill prior to baking but they baked fine, though did not spread out. I pressed them down with the bottom of a cup when they were about half baked and then put them back in the oven to continue baking. Overall: decent, still lacked flavour, texture was soft on the inside and slightly crisp on the outsides. I would not use this recipe again.

I made these yesterday and they came out nothing like what you have pictured....mine did not spread at all. After letting the dough chill for 24 hrs it wouldn’t hold together, when I scooped it. I let it sit out for 15 minutes and then rolled into balls, flattened and then baked....I didn’t rechill the dough. Any help?

These are excellent vegan cookies! I used 1/2 cup olive oil and b/c I'm disgusting, used 2 cups jumbo chocolate chips. I refrigerated them for 24 hours and then before baking popped them in the freezer for the suggested 10 minutes. They came out perfectly. I was a little apprehensive about these cookies based on all the negative comments but I'm pleasantly surprised. I will most definitely use this recipe in the future.

These are great cookies. My usual recipe is the NYT/Jacques Torres one, and these are ALMOST as good as those. They're not quite as caramelized, crisp, or complex, but I think most people (non-bakers) wouldn't notice much difference, if any. They do flatten a bit more than I'm used to. The're very soft and chewy - they remind me of the Otis Spunkmeyer cookies that my high school cafeteria used to sell at lunch time.

I doubled the recipe, left out the extra tablespoon of oil, used 18 ounces of roughly-chopped 60% and 72% chocolate, froze the 2" balls, and baked (unthawed) for 15-16 minutes at 350F.

Made these again yesterday and they were better than ever. Here's what I did: followed recipe almost to the T, but swapped in a couple of tablespoons of EVOO for the canola oil (more flavor!) and added a teaspoon of vanilla. I didn't bother to freeze them (who has that kind of space in their freezer anyway?) The dough was amazing and the cookies? Divine. We aren't vegan. I'd make these anyway.

Here's the deal: these are very good chocolate chip cookies (vegan or otherwise). I used vegetable oil, stale light brown sugar, and regular semi-sweet chocolate chips. They still came out great! I'm only telling you this in case you read the comments and think that the vegan brown sugar they used is the key to a good version of this cookie. I did refrigerate 24 hours. OH, I also added 1 T of vanilla extract. I let them warm up maybe 30 minutes before attempting to form them. I rolled them into balls then flattened them a little to form pucks. They spread out into a thin, but not too thin, cookie as they baked. Straight out of the oven they were soft and lovely. The next day they were even better, still very chewy and moist. The only thing I'm not super happy with is how oily the dough is (duh) to work with. This also translated into the baked cookies, which left my fingers feeling extra oily after eating one. The flaky sea salt is a must!

I love these cookies! I find they work best as big cookies, they seem to lose something when I make them small. I added two tablespoons of tahini to the last batch I made and they tasted even better (I decreased the oil by a tablespoon).

I had these cookies ate an event and had eaten 4 (don't judge) before I realized they were vegan. I am a picky a-hole about cookies and pretty much scorn most I try-not balanced (no salt,) not chewy, not PERFECT.... The cookies were the best thing Id ever eaten and yay salt so I decided to give it a whirl. I've made these cookies twice-both times with gluten free flour but otherwise absolutely as recipe said-with the exception of the baking time. The first time took a lot lot longer to brown even a tiny bit (result was a little crumbly but
still yummy and cookie shaped) second time I forgot and stuck the entirety of the dough instead of the wee scoops in the freezer for 10-15 mins. As penance, I carefully made cute little dough spheres and then baked. This time they didn't spread at ALL, or do any goldening (despite once again increasing cooking time) They are basically cookie nuggets. I've eaten six so far and can confirm they are tasty tho very crumbly. The crumbliness is the issue for me, and I'm not sure if it's the GF flour or what. I really LOVE this recipe, though. I'm thinking I'll keep effing around with it because GF vegan choc chip cookies that have this much potential to be the grail are pretty exciting. I'm thinking next time I'll increase the oil and sugar a little, def increase the choc chips by a 1/4 cup and possibly raise the oven temp 10 degrees (and maybe do a little flax egg situation) ha. Ok basically I will create my own recipe and report back:). And I'll go eat a few more.

These cookies are our absolute favorites for vegans and not! I bake a batch a couple of times a month and have never had any problem with taste or texture. When mixing the sugars, I use 110 grams of dark brown sugar and 90 grams of white sugar to make them a tad less sweet and I mix them with HOT water and canola oil. I feel that the hot water really makes a difference in giving the cookies a caramelly taste. I also add a teaspoon of vanilla to the sugar, oil, water mixture. I bake them for 9-10 minutes at 180c. They come out perfectly shaped and chewy every time.

I know recipes never come out looking like the photos that accompany them, but no way was the photo with this one made with this recipe! I followed the recipe exactly (yes, exactly) and was very disappointed. They didn't spread at all, and they're very blah tasting. Also, when I took the dough out of the fridge, it was harder to work with.

I've now made these cookies about half a dozen times, each was a hit - especially with non vegans who were astonished to learn they weren't munching into butter and eggs. I've been experimenting with the recipe - I actually liked it least when I followed the recipe to the letter - specifically the refrigeration, which I found prevented the cookies from spreading. Despite the domed shapes, they tasted great (soft and fluffy). I prefer a flat chewy Cookie (Mrs Fields style) - so I used half brown sugar, half coconut sugar, and added an extra 1/4 cup oil instead of the prescribed extra 1 Tbsp. This makes the dough much runnier, so added cocoa powder to thicken to desired consistency. I only stuck it in the freezer for a half hour, and then baked. I found this was the best consistency and spread. In other versions, I've added orange extract and cocoa powder - people went crazy for the jaffa flavor 😊

The texture came out perfectly, but they are lacking in flavor. If I'd been thinking as I baked I would have added a teaspoon of vanilla and maybe a pinch of cardamom. I think with those additions the lack of butter wouldn't be so apparent. But with a neutral oil and no vanilla, I was left wondering how such beautiful, chewy cookies could be so unsatisfying.

I think these were good cookies, but not great. I baked them exactly as described and I found that they had a nice soft, almost fluffy texture, not quite the chewy texture that I usually like in a cookie. They're not super sweet and I think I would personally prefer them with semi-sweet rather than dark chocolate chips. But I do think they are a good vegan alternative. They won't replace my go to chocolate chip recipe though.

My cookies had a flour taste to them. They were really chewy and had a great texture, but i was pretty disapointed when i could taste the flour. They also didn't flatten out/ spread during baking-- they were pretty thick cookies. Any ideas what i could've done wrong/ any tips?

Love this recipe! The flavor is great, a "classic" chocolate chip cookie! Aside from doubling the recipe in order to share I made a modification to the recipe which was to use 3 cups of Bob's gluten free all purpose flour and 1 cup of oat flour. The scoop I used to measure out the cookie dough may have been too large as the cookies came out very large, flat and rather crispy (not crumbly), but I like that texture. They were a hit with others as well. Next time, because of the gluten free flour, I might add egg replacer or guar gum or something... have to look into that. But definitely let the dough rest, that is key, and freezing before baking is a good idea too. Thanks for a great recipe!!

Mitch, you didn't follow this recipe "WORD FOR WORD." You created your own recipe. No wonder it came out so bad for you. Butter and oil have different melting and baking properties. Brown rice flour is a gluten-free flour while the recipe clearly calls for all-purpose flour. That change alone is going to give you disastrous results. I won't even go into the liquid nitrogen. My advice to you is to use the right ingredients and follow the recipe WORD FOR WORD and you will get some pretty awesome cookies.

Decided to make these for my girlfriends birthday. Followed this recipe WORD FOR WORD, except I sub'd butter for the oil, cut the sugar in half and used brown rice flour. Had some liquid nitrogen, so I used that instead of refrigerating. Cookies turned out nothing like the picture, and I literally vommitted after tasting one. The next batch was in the oven while I was throwing up and they caught on fire, burning my entire apartment down. Now I'm broke and homeless and my girlfriend left me. Any idea what I did wrong?

Okay. I never, ever thought that I would find a vegan chocolate chip cookie recipe that would come close to the "real" thing. WRONG! This vegan chocolate chip cookie recipe makes the best chocolate chip cookies I've ever had! My non-vegan friends and family eat more of them than I do.
A quick note to the people who have had problems with the cookies: Follow the instructions to the letter. The emulsification process is key, as is the chilling of the dough. Your patience will be rewarded with a fantastic cookie.

I made this recipe to bake, didn't get the desired results. The presence of canola oil was too strong. Also they didn't spread much. Any advice?

Made these for the second time today - the first time was for my son's vegan girlfriend at Thanksgiving. They are the bomb! Very easy to come together - you just have to plan ahead of time because of the refrigeration time. I followed directions to the letter, including freezing the cookie dough balls, except I used a tablespoon cookie scoop and made 29 cookies out of it. I think next time I might add a bit of vanilla. Everyone loves them!

Leaving them in the fridge overnight was definitely worth it, and next time would leave them in longer than the 12 hours I waited. Like some others have mentioned, they were a bit too oily for me, so I'll be adding less oil next time and maybe a touch more flour. Otherwise, they were lovely, and I'll definitely be trying these again, perhaps exchanging half the chocolate chips with some toasted walnuts.

The first time I made this I baked it right away, I didn't put it in the fridge nor freezer, didn't put parchment paper and cracked salt for toppings. It was horrible, crumbly! I gave it a try again yesterday cuz I thought this must be good looking at the ingredients with cracked salt, etc.... I did what the procedure says, even had it in the the fridge for 2 days cuz I didn't have time to bake it yet and it turned out perfect! It's really good, just melts in your mouth! Thank you for sharing your recipe.
Mother of a toddler who has lots of food sensitivities here,
Suzette from Ohio

Complete perfection. My favourite new cookie.
Don't skip ANY of the steps, including the sugar mixing and resting times, no matter how much you want an instant cookie fix. Totally easy to leave the batter waiting for you.

Hi,
I followed the recipe to the letter, and my cookies turned out horrible... they are flat and brown and the smell and taste are like rotten eggs.. How comes ? :( I must have done something wrong as I can see in the comments that they are amazing...

I followed the recipe to a T (used the slight modifications here but also referred to my Ovenly cookbook, which says only light brown sugar) but they spread anyhow. Really disappointing given the advertised results. They taste great anyhow.

Tried to make these with my local whole wheat flour, my note to self for next time to is take out some of the flour because they ended up way to dry. Otherwise, this recipe is truly the best

Tried to make these with my local whole wheat flour, my note to self for next time to is take out some of the flour because they ended up way to dry. Otherwise, this recipe is truly the best

I'm from Australia and have heard that Canola oil is a big no no because it has been associated with premature blindness. What other oil could be substituted? I generally use rice bran oil has anyone tried this in this recipe?

Fair warning, don't use coconut oil, it won't moisten the flour and you will end up pouring another 1/2 cup of different oil (I used olive) to make the dough work. These cookies are tender and flaky, worth the trouble. Though I found that they taste just fine without refrigerating them the second time, they don't seem to spread more or less either way, though the coconut oil in them might be the reason for this.

Yummm! I have made these cookies half a dozen times in the past two months, and every time I am amazed at how quick the dough comes together and how amazing they taste. Seriously, everyone I share them with complains they can't stop eating these cookies; eating one is just not possible!
I have found the dough turns out better using measuring cups rather than a baking scale, and also the dough was touch oily so I now omit the extra Tablespoon of oil and find the proportions are just about perfect that way. For best results I recommend using a 1.5 Tbsp cookie scoop and then slightly flatten the cookies with a measuring cup before putting in the oven. Don't worry if they seem like they are falling apart a bit, they firm up nicely while baking.

I've made this recipe three times already and they've come out perfect every time. I just baked them again tonight. I like them better with 1 teaspoon of vanilla added when you are mixing the sugars and the oil.

Pretty good. I made with coconut oil and added 3tsp of vanilla. The cookies did not spread as much as I would like, so next time I'll try upping the water a bit. These cookies do not have the buttery richness of a regular cc cookie, but they're the easiest vegan cookie recipe I've ever seen. Vegan recipes are great for baking with kids/toddlers. Eating the dough is a ok.

I just baked these cookies! I used Bob's Red Mill 1 to 1 Baking Flour, dark brown sugar, and a heavy tablespoon of vanilla. These are so good and perfect for someone with dairy and gluten intolerances!

Re: puffy cookies, here's trick I learned on ChefSteps ... while the cookie is still warm from the oven, take a small drinking glass and push the bottom down on the cookie to flatten. I love this recipe, I've let my dough sit in the fridge for up to four days and the results were great. For those who thought the flavor was not complex enough, maybe add some vanilla extract?

I followed this recipe exactly--twice. Mine look nothing like the recipe. The taste is nothing special. And they're really puffy--not at all as described. I was very careful not to over mix. What did I do wrong??

I really wanted to love these cookies; the pictures were mouth watering and the recipe broke all the cookie rules. I followed the directions to a T but they never spread out. They remained in little balls of dough. The taste was flat but missing something. (I've refrigerated my other chocolate cookie doughs with great success to improve flavor). These just tasted flat without any complexity. I'd be willing to try again - I thought using coconut oil might be delish. I like flat cookies though - can anyone give me tips for getting these gents to spread out while baking?

these turned out great, does anyone know how they freeze?

Made these today. Followed the recipe exactly, even weighed the flour. Dough was a dry sand like texture, scooped it into balls anyway. Baked it and the cookies never changed shape. What a waste of time.

Just finished baking these and they came out perfect! Once they started browning on the edges after 12 minutes I took them out. I didn't have time to refrigerate for 12 hours so I froze them for 2 hours and they came out awesome!!

I made these exactly as per the recipe - they were fabulous! I did make the dough 3 days ahead, and would recommend smaller chocolate chips than the ones I had (mine were like buttons) as it would be easier to portion out. Has anyone tried to turn this recipe into a chocolate, nut, oatmeal cookie?

Just made the dough tonight! My brown sugar wasn't the softest, so I poured the water (+ vanilla extract) in with sugars and let it sit for a minute while I measured oil - it's as if the sugar was fresh! Excited to taste them tomorrow!

Love this recipe for CC cookies -my current go to. I tried using this base recipe for Oatmeal Cranberry cookies. OMG they were delish! My only change was replacing 30% of the AP flour with Oat Flour. Added cinnamon and a tough more water. Chilled them for 1 hr and baked them off.

I plan to make these and follow the recipe to a T. I'm always amused by the commenters who change the recipe and then dismayed by off results. F52 is one of the best recipe sights for true results. Or the baker needs to administer a reality check on their oven thermostats. Thank you the 10 genius recipe posting. You all have moved me to sorceress status in my kitchen.

These were perhaps the BEST chocolate chip cookies I've ever tasted - vegan or not. Followed the instructions exactly but used only 90 grams white sugar. They came out perfectly - chewy, chocolately and really delicious. Thanks for a great recipe!

SO GOOD, have made these two times and have another batch in the oven right now :) yum! can't wait!

Has anyone tried these with coconut oil?

Got the cookies in the oven and literally nothing is happening to them and it's been 20 minutes. This post needs to include photos of what the dough should look like because it sounds like there's a lot of variation.

For those of you following the vegan "health" trend, you should know this recipe is more unhealthy for you than any other normal chocolate chip cookie recipe. Fro peets sake go to a local farmer and buy cage free organic eggs. There's more micronutrients in those eggs than cutting everything out could ever do for you.

I made this recipe without any alterations and everyone said they were delicious (including me). However, they took about double the time to cook and didn't flatten out at all. Why?!

I've made these cookies twice with very different results. The first time they were just okay. The second time they were amazing. The first time I used peanut oil instead of canola, light brown sugar instead of dark, measured ingredients by volume, and did everything else to the letter.
The second time, I used dark brown sugar, used canola, I reduced the chocolate chips to 1 cup, added a splash of vanilla, and weighed the sugars and flour. I think weighing the ingredients made the biggest difference. I followed the baking (and freezing for 10 minutes) instructions as written. The dough rolled into balls much differently (it was wetter and held together better), actually flattened when they baked, and were delicious.

I really enjoyed these cookies! They have a great texture- crunchy on the outside and soft on the inside. I love how many chocolate chips are in them!

They're really good! I woke up in the middle of the night and realised that they had no vanilla in them but baked the dough this morning and they've come out okay.
I replaced about 70g of the flour with bread flour (Alton Brown's trick for chewier cookies) and only used 1 cup of chocolate - a mix of dark & milk chips + chopped dark. Also used a smidge less oil than the recipe wanted, and I was worried that the dough was too crumbly but it was fine! The only weird problem I had was that the cookies didn't really want to flatten out at all in the oven, so pressed them out a tiny bit before baking. And they only took about 8-9 minutes in my oven :--)

Baked these with high quality olive oil and added vanilla. Based on comments I made certain that the olive oil and sugars were completely emulsified/hand wand mixer. Dough became quite firm after refrigerating overnight. Used scoop and then patted pieces that fell off back in place. Results cookies had good shape and a crisp edge. Personally, cookies right out of oven...not great.
Tried them later in evening and overall taste and texture much better. Cookie needs to be completely cooled to crisp up. Shared some and reviews were very good..Personally I much prefer a butter base but I would make these again. I used real chocolate chips..so the vegan piece is not pure if that matters.

Viewing the comments below... Funny, this recipe worked exactly as promised. ... Followed to the letter with the exception that I made the dough three days earlier than needed. Cookies crispy and mounded... Perfectly fine. Mixing another batch for the road to Thanksgiving.

made a double batch of dough as we were having guests. dough was sandy in the mornign after refrigeration, as others said. sadly, barely stayed together after baking and had to throw out the whole batch. perhaps the oil and/or water measurements in the recipe were off? drag.

Phone error. The dough was like sand. I baked one cookie and it was not quite cookie texture. I threw it out.
I do think there were a lot of chips for the amount of dough. (Since I picked them out of the failed dough I got a good count, and I'm not sure why it would work with regular floor and not cup 4 cup.

this is so far down I don't know if anyone will ever see it. I thought I would make the cookies gluten free but I used one to one cup flour mixture and after 24 hours the dough was slides and I tried adding some water and baked one but it just SAT there like a big ball of nothing.
I thought about adding an egg but then I don't know so I washed off the chips and may use them for something else

I made these today, with a couple of slight changes. First I added vanilla extract, replaced the canola oil with olive oil and sprinkled smoked fleur de sel on top. They were fantastic. No obvious taste of olive oil, nor were they oily.

I feel like the reveal on the fact that the brown sugar is SOFT brown sugar is a little late in the recipe - I had already made the mistake.

I made these tonight and got rave reviews. I followed the recipe almost exactly (I used only 1 cup chocolate chips). The cookies flattened out and were soft on the inside and more well done on the outside. I've made a lot of vegan cookies and these are up there on my favorite list. I really like that there is no vegan butter in them. I'm surprised at some of the reviews. Thank you for the recipe.

Is there a version of the recipe in terms of weights?

I also added vanilla, but nothing could compete with the taste of the oil. I used canola and it was fresh (no off flavors), but it's all I could taste. I really wanted these to be good, but was totally disappointed. Had a few other people (whose opinion I trust when it comes to all things food) try them and they agreed. The whole batch went in the trash. I wonder if coconut or any nut oil would be better, but it's hard for anything to replace the flavor of butter.

I made these last night - followed the recipe exactly other than adding a tsp of vanilla. The dough was worryingly greasy even after the 24-hour chilling period, but the texture of the finished cookies was good. But to me they are missing that buttery flavour - maybe next time I'll try with some coconut oil or olive oil rather than a completely neutral oil.

I just made these, and I have to agree with a few of the other critics - I did not love them. They were edible, but they weren't a recipe that I would save. I followed the directions to the letter, including refrigerating for 24 hours and freezing 10 minutes before baking. I used grapeseed oil. I thought they were a little heavy on the chocolate chips. The dough also lacked depth. I think homemade cookies should rival anything you can purchase, and these don't. They are edible, but not outrageously delicious. I have a collection of scrumptious vegan cookies, and these won't be added to it.

I made these last year and I didn't use canola oil; instead regu;ar vegetable oil. I chilled the dough overnight in the fridge and the cookies came out so well! the dough is a little greasier than your regular egg-and-butter chocolate chippers. But these are really worth the chill time and effort.

I wonder if some of the posters who had less appetizing results followed step 2 and beat the eggs and oil for the full 2 minutes. It seems like an easy thing to overlook, but the consistency of the mixture really changes while beating.

This recipe did not work for me. I followed the recipe exactly, including the overnight in the fridge and the 10 minute freezer visit before baking. My cookies were not done in 13 minutes and when done, looked nothing like the photo. They did not spread and did not have the texture mentioned in the recipe. They also had an unpleasant aftertaste from the oil. I am not vegan, but thought a recipe without butter and eggs would be worth trying as a healthier alternative to my usual chocolate chip recipe. Never again. I don't make chocolate chip cookies often, but I'll be returning to my usual recipe next time around. I would never mistake these for a cookie made with dairy. Sorry Food 52, but these aren't Genius in my books.

This recipe looks taken from Isa Chandra Moskowitz already great recipe from 2008: http://www.theppk.com/2008/11/chocolate-chip-cookies/

I felt there were too many chocolate chips in this recipe. There was not enough dough around the chips to form the cookies and keep them from falling apart while forming them. Next time I will use a scant cup of chips.

Just mixed up a batch -- but the batter was loose enough to "pour" from the bowl to a container for the fridge. It looks like it's firming up a bit, but is pretty glossy still. Will it continue to stiffen, or do I have too much liquid in it? It's much looser than my normal, regular cookie batter would be. Thanks!

Made these last night - rested in the fridge for 20 hours and didn't do the 10 minute freezer time and used rice bran oil. Turned out perfect, crunchy on top just like some store bought ones.

I made these yesterday. I used half whole white flour and half white and let them rest for about 8 hours. They were really delicious. Great recipe!

Don't use Canola oil - did you know it's made from inedible rapeseed oil which is processed with toxic chemicals like hexane to remove the bitterness?

https://en.wikipedia.org/wiki/Canola#Canola_oil

My daughter made these yesterday. The "rest" was only two hours due to time constraints and she forgot to add the water before the rest (luckily realized before baking). We didn't think to add vanilla. After all this, they were still completely amazing! Good dark chocolate helps, of course. No one missed the butter and eggs over here. I'm replacing my other CCC recipe with this one.

What chocolate chips are vegan? I can only find ones with milk in them.

These got huge raves in our house and I'll be making them again! My tweaks (purely out of convenience): I used turbinado sugar only and extra virgin olive oil, in both cases because I only had those on hand. I also let the dough "rest" for about 36 hours because I couldn't bake them earlier. They're absolutely delicious and I wouldn't change a thing.

I thought these were quite good for vegan cookies -- but not so great for just regular chocolate chip cookies. I really missed the flavor that vanilla, eggs, and butter add -- they kind of just tasted like flour. (I used normal AP flour and rested the dough for about 15 hours.) They were very easy, however.

I've made these with gluten-free flour, and they are fantastic. You absolutely cannot skip the 24-hour resting period, though. Gluten-free flour is very starchy and in a recipe like this, which does not have a lot of liquid, the starches need a long time to hydrate. I highly recommend Bob's Red Mill All-purpose 1-to-1 Baking Flour, as it has the best starch to protein ratio. Also, as some commenters noted, it's preferable to add a teaspoon of vanilla to the dough.

I used Bob's Red Mill gluten free flour and coconut oil and they turned out amazing!

I was very intrigued by this recipe as I've always been a huge fan of the NYT Chocolate Chip Cookies, which are so made so much differently. However, I was very pleasantly surprised - these were delightful and incredibly easy to make.

I like olive oil and (salty) chocolate, think I'll give it a whirl, maybe chuck in some rosemary (god, just can't not fiddle with a thing)

Is there a reason there's no vanilla extract used in this recipe? I know combining the sugars and oils creates a nice caramel-y flavor but I feel like vanilla creates a nice depth to the sweetness. Just curious as to why this recipe omits it?

Made these today (chilled the dough in the freezer for 2 hours), and they turned out delish, though I was disappointed they didn't spread more.

During the pre-coconut oil years, when I took a break from butter and used olive oil for everything, I used it in a recipe almost identical these. To replace some of the flavor I missed from butter, I added vanilla into the oil.

Has anyone tried with whole wheat flour?

Would coconut oil work?

Can you make the dough balls and just keep them in the freezer to be baked on demand? I have a toddler...and a husband. Random reward cookies come in handy sometimes. ;)

could you use a different oil other than canola if you didn't have it? say, olive? and do you think using gluten free all purpose flour would work?