Quietly Vegan

More rounded and lumpy than a cookie, Chocolate Chip Nuggets are always a huge hit!  I've brought these to parties and gatherings for years, and I rarely leave without requests for this recipe. These nuggets are both crisp and chewy, have a more complex flavor than typical chocolate chip cookies, and the recipe feeds a bunch.  Enjoy one of my personal favorites!

Makes 36 cookies

Chocolate Chip Nuggets

This recipe was adapted from Isa Chandra Moskowitz's Chocolate Chip Cookie recipe in Vegan with a Vengeance, which is celebrating it's 10th anniversary.


1 cup Earth Balance or homemade "Glorious Butterless Butter" (link to recipe below)

1 1/4 cup sugar

1 tablespoon molasses

2 teaspoons pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon cinnamon

1 teaspoon salt

1 package Ghirardelli semi-sweet chocolate chips


  1. Preheat oven to 360* (yes, 360*)
  2. Cream together the margarine or Butterless Butter (It's so good! 1/2 recipe needed here) and the sugar.
  3. Add the molasses and vanilla.
  4. In a separate bowl, combine the flour, baking soda, cinnamon, and salt.  Add to the margarine and sugar mixture and beat until combined.
  5. Empty the bag of chocolate chips into the dough and incorporate with clean hands. There will be plenty of chocolate chips!
  6. Make dough balls the approximate size of walnuts and space 12 on a regular sized cookie sheet.
  7. Bake for 12 - 15 minutes, cool on baking sheets for 5 minutes, then move to a cooling rack.

Here is a link to Miyoko Schinner's Glorious Butterless Butter. It is heavenly!