Chocolate Chippers!

Votes: 2
Rating: 4.5
Rate this recipe!
Prep Time15minutes
Cook Time36minutes
Passive Time20minutes
Nutrition Facts
Chocolate Chippers!
Amount Per Serving
Calories 311 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 181mg 8%
Potassium 77mg 2%
Total Carbohydrates 66g 22%
Dietary Fiber 5g 20%
Sugars 37g
Protein 6g 12%
Vitamin A 0%
Vitamin C 0.1%
Calcium 0.4%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

When I was younger I used to always be baking something different. It was a therapy for me, as it still is today. There would be nights where I would be in the kitchen at 3 a.m. baking pies. The funny thing is I really don’t enjoy dessert, just making it.

This chocolate chip cookie recipe is one that I have made for years but now I veganize it.

This time around I tried the Neat Egg. It is a great alternative to regular eggs in recipes that need a binder, such as cookies and pancakes. There are only two ingredients, garbanzo beans and chia seeds, so it is simply a healthy and chemical-free ingredient.

I recommend storing cookies in an airtight container or large ziplock bag along with a piece of bread (to keep them soft).




  • 2 sticks Earth Balance Margarine softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 large neat eggs according to package directions, or any other vegan egg
  • 1 tsp. vanilla extract
  • 3/4 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbl. water
  • 2 3/4 to 3 cups white flour
  • 12 oz. semisweet baking chips vegan


  1. In a large bowl, cream Earth Balance Margarine until light and fluffy.
  2. Add sugars and continue beating for 2 minutes.
  3. Mix in vegan eggs and combine for 1 minute.
  4. Continue mixing after adding vanilla extract, cinnamon, baking soda, salt and water, until combined.
  5. Add flour, 1 cup at a time until incorporated into wet ingredients.
  6. Stir in vegan semisweet baking chips.
  7. Form into 1 Tbl. balls and place on greased baking sheet.
  8. Bake in 350 degree oven for 12 to 15 minutes or until golden brown.
  9. Remove from oven and let cool for 5 minutes on baking sheet and then transfer to wire rack.
  10. Store completely cooled cookies in airtight container along with a slice of bread, to keep moist.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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