Comments on: Vegan Chocolate Chip Cookies

By: Cookie and Kate

Cookie and Kate — Sat, 04 Jul 2026 00:22:27 +0000

In reply to Agnes Lee. Hi Agnes, I'm not a nutritionist or a dietician, so I'd check the ingredients and the macros so you can see if it works for your nutritional and dietary needs.

By: Agnes Lee

Agnes Lee — Thu, 02 Jul 2026 05:48:20 +0000

Is this suitable for diabetics?

By: Lilian

Lilian — Wed, 01 Jul 2026 12:12:26 +0000

I’ve made this recipe several times now and it’s a winner. Thankyou so much! We also accidentally bought mint dark chocolate and used this instead one time and it was a great twist.

By: Patti

Patti — Mon, 15 Jun 2026 19:13:51 +0000

I made these using 1/2 cup brown sugar, omitted the coconut and white sugars, used olive oil and stone ground whole wheat flour instead of white whole wheat. Chilled the cookies in the freezer for about an hour. The dough was pretty oily, and it was a wee bit of a challenge to form the rounds, so I was concerned about the outcome. I was pleasantly surprised when they came out of the oven looking like cookies! Yummy and chocolaty, but the texture was more like short bread and a bit crumbly, maybe due to the omitted sugar? Other than that, the sweetness level was perfect for us, so no complaints, and they were delicious, especially with a cup of strong, dark coffee. Plus, I love the fact that they are made with healthy olive oil. I’ll be making these again – thanks Kate!

By: Donna

Donna — Sat, 06 Jun 2026 16:20:02 +0000

Hi Kate,
A couple of weeks ago I made these for my 25 y/o niece and her friend that came to visit. I swear they each ate at least six cookies a piece before dinner and then more after.
She called me the other day asking for the recipe. I told her no way I was going to give it to her.
I said she needed to come back and I would make them for her again. So she’s coming back tomorrow lol.
Thanks for such a delicious, family friendly recipe ❤️

By: Renie

Renie — Fri, 29 May 2026 19:25:57 +0000

I used vegetable oil and they turned out great. I also added 1/2 teaspoon of vanilla.

By: Jess

Jess — Sun, 10 May 2026 23:37:50 +0000

I used half white and half whole wheat flour and part regular sugar part allulose. Turned out good. If you use allulose watch your time they cook faster.I really despise all the pop up ads so I guess I need ad blocker

By: Wanda

Wanda — Thu, 07 May 2026 20:17:52 +0000

I left a comment earlier and have since solved my issue. BRM Gluten Free all-purpose baking flour is not the correct substitution. BRM gluten free 1 to 1 Baking Flour contains Xanthan gum. The one you suggested doesn’t contain it. I didn’t read the package, just used the flour. This apparently causes a giant pancake of cookie. I purchased the 1 to 1 just as a check. Anyway, I guess “never mind” on my previous comment. Please delete it! Thanks.

By: Hels

Hels — Thu, 23 Apr 2026 18:17:43 +0000

These are my go to cookies for years now! We all love them! Always turn out well. Freezing them for 30 mins and then baking works best for me! Thanks for the recipe!

By: Wendy Van Den Heuvel

Wendy Van Den Heuvel — Tue, 10 Mar 2026 12:53:39 +0000

Previous comment stands, thank you for the recipe. However, I did give a five star rating not sure what happened to three of my stars. So here we go again.