Danielle Tubbs, founder of Tubby’s Taste Vegan Cookies joins WGN Weekend Morning News to share some tips on vegan baking as well as a recipe for vegan chocolate chip cookies.

Tubbs points out the primary differences in vegan baking as the following:

  • Flax eggs instead of bird eggs
  • Coconut oil instead of butter
  • Vegan chocolate chips instead of dairy chocolate chips

Vegan chewy chocolate chip cookies

Total Time:

1 hr 5 min

Prep Time:

20 minutes

Cook Time:

15 minutes


(makes 12 cookies)

  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup coconut oil, melted
  • 1 flax egg (1 Tablespoon of ground flaxseed combined with 3 Tablespoons of warm water)
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz Vegan chocolate chips


1. In a large bowl, whisk together the sugars, salt, and coconut oil until a paste forms with no lumps.

2. Whisk in the flax egg and vanilla.

3. Sift in the flour and baking soda, then fold the mixture with a spatula.

4. Fold in the vegan chocolate chips, then chill the dough for at least 30 minutes.

5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet.

7. Bake for 12-15 minutes, or until the edges have started to barely brown.

8. Cool completely before serving.