January 4, 2011

Kate’s Cruelty-Free Vegan Chocolate Chip Cookies {Naptime Tales from the Trenches}

Vegan Chocolate Chip Cookies

I’m lucky to have a great friend like Kate in my life. We first met in high school and then ended up at the same college together. Through the years we’ve had our share of laughter and tears, and now we are both moms to cute little girls. Ever since I’ve known Kate she has been a friend of the animals and even recently became a vegetarian. She and her husband have opened their home to two fantastic dogs (one of whom is featured above!) and they both support animal charities. Today Kate is sharing her recipe for the most amazingly delicious vegan cookies that are entirely cruelty free. Like a true Naptime Chef she always bakes them when her daughter is napping! I hope you’ll join me in supporting Kate in her mission to rid our world of violence towards animals, and giving this fabulous recipe a try.

When Kelsey asked me to participate in “Tales from the Trenches” I was elated.  It gave me a much needed yummy diversion to work on, but even deeper than that, it gave me a unique opportunity to share a bit of a lifestyle that is very important to me with an accepting, eager audience.  Being of the vegan/veggie variety (cue the Debbie Downer music), I knew my contribution carried a special responsibility in convincing people to 1.) to try the recipe, 2.) and make sure the recipe was uber-delicious to hopefully encourage more vegan curiousity.

So I racked my brain, interrogated my husband nightly, and called everyone I have ever cooked for to try and find the evangelical goodness necessary to ignite a vegan revolution, starting here on the Naptime Chef. Or a recipe that people would want to try.  Let me start by saying I became veg by accident.  Most recipes do not require you to cook in Birkinstocks, and you do not need to know the words to Kumbaya.  I don’t drive a VW camper and I don’t wear patchouli.  Most people are surprised to find that my diet is plant-based, and I take that as a compliment (see above).  If I had a nickel for every time someone asked me where I get my protein…let’s just say I could buy a lot of tofu.  And I get that.  I once was that person, which is why I wanted to change that perception so badly.  My plant-based diet is a healthful way of eating that allows me to teach my daughter to take pride and purpose in where our food comes from.  There is power in knowing each time we buy our groceries, cook our meal, and sit down as a family to eat, our morals and ethics are reflected in our choices.  Luckily, eating 3 times a day, your choices are never far from your mind and you can live each day knowing you made a difference.  And a lifetime of eating this way, well, it brings a deep sense of satisfaction.

Back to the search for the holy grail recipe that would convert you all…. It literally kept me up at night, until fate threw me a clue.  My husband always asks me to make a particular chocolate chip cookie recipe.  He is a finicky eater.  And he is not a vegetarian.  Everyone who has tried them, has asked for the recipe. Bingo.

My hope is that you all try this recipe, it could not be easier, and enjoy the fact that no animals were harmed in the making of them, the environment is better off, and they are a warm, gooey version of the old favorite. Contrary to popular belief, my world of cooking was invigorated and my palate infinitely expanded when I starting eating this way, and I hope this recipe opens doors for your family.


Kate’s Cruelty Free Vegan Chocolate Chip Cookies


2 cups flour
1 teaspoon baking soda
1 cup earth’s balance (or smart balance) margarine softened
¼ cup turbinado sugar*
½ cup brown sugar
1 tsp vanilla
1 tsp cornstarch
2 tbsp soy milk (any flavor)
½ cup  semi-sweet chocolate chips**


Preheat the oven to 350. Line baking sheets with parchment paper. Whisk together flour, baking soda in one bowl.  In another bowl, cream together brown and turbinado sugar and margarine.  Dissolve the cornstarch in the soy milk and add it to the margarine and sugar.  Add flour mixture to sugar mixture until blended and stir in chocolate chips.

Using a tablespoon, drop cookies onto sheet, 12 to a sheet.  Bake 10 minutes. These cookies should not be brown underneath and may not look done*** BUT THEY ARE! Take them out and let them cool.

Makes 30 cookies

Naptime Notes

Naptime Recipe Serving ideas

*Granulated sugar is not vegetarian.  To many people’s surprise, the white color is achieved through bleaching with charred animal bones. Turbinado is interchangeable with most recipes and comes straight from the cane, sugar.

**Vegan chocolate chips are all over the place.  Whole Foods carries them in a green bag.  They are semi-sweet and are not milk chocolate.  Most semi-sweet chips are vegan even if they are not advertised as such, so look for them.  Regular chips would be too sweet for this recipe.

***No need to worry if they are slightly underdone.  No eggs=no risk for Salmonella.

Naptime Stopwatch

15 minutes, plus baking time!

Naptime Reviews

These are mouthwatering, anyone would take these over regular cookies any day of the week!

More Naptime Recipes

8 Responses to “Kate’s Cruelty-Free Vegan Chocolate Chip Cookies {Naptime Tales from the Trenches}”

  1. Maria says:

    The cookies look delicious!

  2. Megan says:

    A *must try*!

  3. Anne says:

    I enjoy your recipes, but you’re a repeat offender at making nouns possessive when they are not. You and your friend are not “mom’s to cute little girls.” Although I’m sure you’re moms to cute little girls.
    Grammar Patrol

  4. Shana Russell says:

    Thank you for including vegan cookies! I can’t wait to make this recipe.

  5. Mo'Betta says:

    This is great! I’m always looking for egg-free recipes! (My 2 y/o is allergic)

  6. Anonymous says:

    Just tried this recipe and it’s really yummy!  The only issue I had was the dough wasn’t wet enough, so I added a little extra soy milk at the end.  Thanks for sharing 🙂

  7. Maria says:

    Kate and Kelsey, these cookies are a life saver!  My daughter was recently diagnosed with egg, milk and peanut allergies.  I am thrilled to have these delicious cookies as an option for her when we go to parties, etc where treats are served that aren’t safe for her.
    I followed the recipe exactly apart from substituting So Delicious Vanilla Coconut Milk beverage for soy milk because that’s what I had.  This worked perfectly for anyone who prefers the coconut milk to soy.

    • Anonymous says:

      I am so glad, Maria!! This is great to know and we are happy this has worked out for you!