My Dad has taken the same lunch to work for as long as I can remember: a turkey sandwich, a cube of cheddar cheese, applesauce, potato chips, and Chips Ahoy cookies for dessert. I've worked for years to make healthy swaps for him (whole wheat bread for white bread, no sugar added applesauce), and about 6 months ago I finally tackled those Chips Ahoy cookies. I adapted a recipe from Chloe's Vegan Desserts by Chloe Coscarelli (changed the flours, altered the sugar ratios, decreased the chips) and came up with a cookie that my unbelievably picky father will eat and I can feel good about packing in his lunch. —Megan
6 dozen cookies
dark brown sugar
whole wheat flour
1 1/4 cups
vegan chocolate chips (I use Ghiradelli)
In This Recipe
Preheat oven to 350 degrees. Line two baking sheets with Silpat or parchment paper.
In a stand mixer fitted with a paddle attachment, beat the Earth Balance, both sugars, vanilla extract, and water on medium speed until light and fluffy (6 to 7 minutes).
While stand mixer is beating the wet ingredients, whisk the flours, baking soda, salt, and cornstarch in a separate bowl.
Once the Earth Balance is fluffy, turn the mixer to low, and add the dry ingredients in 3 batches, mixing until just barely combined.
Turn off the stand mixer and fold in the chocolate chips by hand.
Use a cookie scoop to drop half tablespoon sized balls onto the prepared baking sheets (I make the cookies small so they are the approximate size of Chips Ahoy, but feel free to make them larger if you wish). Bake in oven for 11 minutes.