Betty “Crock” Vegan Chocolate Chip Cookies


I take my cookies pretty damn seriously. They have to be soft, big and delicious.


As a youngster, I LOVED Betty Crocker cookies, but as a vegan, Mrs. C’s cookies are now off the menu. Sure, there are lots of vegan cookie recipes out there, but I don’t want my cookies to taste vegan. I don’t want whole wheat and flax shit in my cookie. I want my treats to taste like rainbows and sunshine dunked in chocolate. So, I’ve veganized Betty Crocker’s timeless chocolate chip cookie recipe. Enjoy.


3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup vegan butter, like Earth Balance
1 teaspoon vanilla
1/2 very ripe banana, mashed well
2 3/4 flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped walnuts (optional)
1 cup vegan chocolate chips (Ghirardelli semi-sweet is my fav, but they do share equipment with products that have milk fat or powder)


  • Heat oven to 375ºF.
  • Mix sugars, butter, vanilla and banana, then stir in baking soda, salt and flour about 1/2 cup at a time (dough will be tough)
  • Stir in nuts and chocolate chips
  • Roll dough into one inch balls and place about 2 inches apart onto ungreased cookie sheet
  • Bake 8 to 10 minutes or until light brown  

Baker’s Tips

  • Eat for breakfast with coffee
  • Bake when you’re home alone so no one knows you baked and you can horde the cookies for several days
  • If your cookies turn out too flat, add more flour next time
  • Pretend they are healthy and will never make you gain weight, because they’re made with bananas



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