chocolate chip cookies
Photo by Joe Fitzpatrick


  • 1 cup of brown sugar or syrup
  • 1 cup of Sugar in the Raw
  • 1 cup of Earth Balance vegan butter 
  • 1 tablespoon of Bob’s Red Mill egg replacer
  • 1 teaspoon of baking powder
  • 1 generous pour of vanilla extract 
  • 1 cup of almond milk
  • 4 cups of all purpose flour
  • 1/2 bag of Enjoy Life semi-sweet mini chips
  • 1/2 bag of Enjoy Life dark chocolate morsels


In a large bowl, mix sugars and melted butter, and stir

Add egg replacer and stir

Add baking powder and baking soda to mixture and stir

Add vanilla and almond milk and stir

Slowly add flour to wet mixture and stir in about a half cup at a time

Add semi-sweet mini chips and stir

Add dark chocolate morsels and stir

Let the batter cool in the fridge covered for 15-30 minutes while oven preheats to 400 degrees

Cover baking sheets with parchment paper or another lining material 

Scoop batter onto pan, preferably with an ice cream scoop

Cook for approximately 20 minutes per batch 

Let cool on wire rack for 10-15 minutes 

Serve and enjoy!

This recipe is by Joe Fitzpatrick, who was the winner of Vegan Action’s 2019 Recipe Contest.