veganism: I love chocolate chip cookies, and I'm gradually moving from vegetarianism to veganism, but of course cookies require eggs and butter.|||I like my own recipe best, but any recipe will do, with some minor adjustments, even the ones on the back of the chocolate chips packages. First of all, obviously you'd want vegan chocolate chips. It's not too hard to find dairy free semi-sweet ones. They're in just about any grocery store. In your recipe, instead of butter, use a vegan, usually soy-based margarine. Again any decent sized grocery store should probably carry some, as would an organic/health food store. In place of 2 eggs, use 1/4 cup of natural UNSWEETENED applesauce. Because of the way that the fruit puree goos up the dough, use approximately 1/4 to 1/2 tsp more baking soda than the recipe calls for, depending on how light you want your cookies. (More for lighter, less for heavier.) I would also suggest using less salt than most recipes call for, no more than a pinch. Good luck.|||I just tried the recipe from "Vegan with a Vengeance" (you might find the recipe here: http://www.theppk.com/ ) and they were pretty darned good. Not the very best chocolate chip cookies I've ever baked in my life, but good enough for omnivores to ask for seconds. I think I might try tweaking the molasses/sugar ratio a bit next time (in favor of a smidge more molasses and a little less sugar to keep the sweetness the same but make them a little richer.) Edit to add: baking SO does not require eggs and butter. If you don't have a copy of "Vw/aV" pick one up. The pumpkin oatmeal cookies were divine with no tweaking and I'm addicted to all the muffin recipes I've tried so far (not to mention that the "real food" is pretty awesome, too.)|||Use applesauce in place of the egg and a vegetable based margarine in place of butter. Now you can have almost any kind of cookie you would like, except meringue.|||how about a raw recipe? in a food processor: 1/2 cup raw almonds, 1/4 cup raw walnuts, and a dash of salt add 6 unsoaked pitted medjool dates and 2 soaked (just put them in water for 20 minutes), with 1/4 teaspoon almond or vanilla extract process until sticky mix in chocolate chips roll into little balls and then flatten to make cookies. grind up about 1/4 cup almonds in the food processor, then roll the cookies in the almonds. this will keep them from getting too sticky. put them in a covered container in the refrigerator for two hours. i swear this tastes just like cookie dough. it's great. they're not warm like fresh-out-of-the-oven chocolate chip cookies but they're still delicious!|||im not vegan but just search for some recipes and start baking http://www.chooseveg.com/vegan-chocolate鈥?/a> This uses Earth balance(butter) and egg replacer for the eggs even has a video|||I just use a regular recipe with very easy substitutions. Instead of butter, I use Blue Bonnet Light margarine (cheap!). In place of eggs, I use a small bit of applesauce, or even nothing (they turn out SLIGHTLY crunchier). When you buy chocolate chips, MOST (not all) semi-sweet morsels do not contain milk. Just check the bag. If the recipe calls for milk (which is rare), I use water instead, assuming it's not a lot (more than a cup), and it tastes no different. You could also use soy milk, if you have it.|||There is milk in chocolate chips so I don't think you can have chocolate chip cookies. Oatmael Raisin cookies are great though.