crispy chocolate chip cookies

Crispy! Canola Oil Chocolate Chip Cookies

Oh, and these are made without eggs. Not technically a “vegan”cookie as I use regular chocolate chips, but no eggs for cookie dough means {drumroll} you can eat it raw! That is right my friends, you could hypothethically eat the dough right off the spoon if you wanted with no problems.  If you are into that kind of thing.  Just making it clear: You can eat the dough raw if you want to. Very nostalgic. Yum.

If you choose to cook the dough like most people who want to eat, well, cookies, well then, it is very simple.

To start, you mix and set aside the flax eggs:

flax egg

Then, you whisk the dry ingredients and set these aside:

drry mix for cookies

Then, you mix the wet- they will look really runny:


Add the dry in to get this, and if you want to sample them GO AHEAD!:

vegan dough

Drop by teaspoons onto a parchment lined pan, and bake for 8 minutes or until slightly brown on the edges:.  I usually refrigerate the dough in between batches.

crispy cookies

The reason I am finally posting a recipe for these cookies, is that I have tried so many canola oil variations for cookies, and my main issue with them is that the cookies are too soft.  They are great the same day, but if I put them in a  bag or container, they just got too soft. No one would eat them.  Well, they would eat them…but it wasn’t their first choice for dessert, let’s say. But we never waste cookies.  That would just be crazy!

Adapted from All Recipes, here is my “more perfect” Crispy and healthified version:

Crispy! Canola Oil Chocolate Chip Cookies

Crispy! Canola Oil Chocolate Chip Cookies


  • 1 cup all purpose flour
  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup canola oil
  • 1 cup packed brown sugar
  • 1/3 cup real/pure maple syrup
  • 2 Tbsp ground flax seed mixed with 6 Tbsp. water. Let sit for 5 minutes = 2 egg equivalent
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips


1. Preheat oven to 350*. In a medium bowl, whisk together the flours, baking soda and salt; set aside.

2. In a stand mixer, or handheld mixer, “cream” together the vegetable oil, brown sugar and maple syrup until smooth. Add in the flax seed mixture and the vanilla. Mix. Gradually add in the dry ingredients until combined, and then fold in the chocolate chips. Drop by rounded spoonfuls onto parchment-lined cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, watching to just cook until the edges are browned. Remove to a wire rack to cool completely. Store in a covered container.