Chocolate Chip Cookies

Photography By: Riana Topan

These plant-based chocolate chip cookies are a crowd-pleaser. This recipe features a medley of ingredients such as non-dairy margarine, karo syrup for sweetness and a flaxseed mixture that acts as an egg substitute. Complemented by a generous helping of dairy-free chocolate chips, these cookies have the perfect balance of chewiness and crispiness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves: 24


  • 6 oz (180 mL) Non-dairy margarine
  • ½ cup (100 g) Sugar, granulated
  • ¾ cup (160 g) Brown sugar
  • ¼ cup (60 ml) Applesauce, unsweetened
  • 2 tsp (10 mL) Karo syrup or white corn syrup
  • 1 tsp (5 mL) Vanilla extract
  • 1 tbsp (15 mL) Flaxseed, ground
  • 3 tbsp (45 mL) Water, warm
  • 2 cups (240 g) All-purpose flour
  • ¼ tsp (1 g) Salt
  • 1 tsp (5 g) Baking soda
  • 12 oz (360 mL) Non-dairy chocolate chips
  • 1 cup (250 mL) Optional: Toasted pecans


  1. Preheat oven to 375˚F (190˚C) and line a baking sheet with parchment paper.
  2. In a stand mixer, blend non-dairy margarine, granulated sugar, brown sugar, applesauce, vanilla extract, and corn syrup until a creamy consistency is achieved.
  3. In a separate bowl, mix ground flaxseed with warm water and set aside until it becomes gelatinous (3-5 minutes). Once gelatinous, combine with the margarine and sugar mixture.
  4. In a medium bowl, whisk together all-purpose flour, salt, and baking soda. Slowly add this to the flaxseed and sugar mixture and mix until all dry ingredients are incorporated.
  5. Fold in chocolate chips and nuts (if desired).
  6. Scoop out 1 tbsp of cookie dough and place it on the baking sheet. Repeat with the remaining dough, ensuring cookies are about 2 inches apart to allow for spreading during baking. Place in the oven and bake for 8-10 minutes or until golden brown.