story by EMILY JOHNSON photo by JAMES TRENDA
When Mikey Madison decided to go vegan, she bid a happy farewell to steak, burgers, chicken, and the like. But when it came to chocolate chip cookies, the Oscar-winning actress wasn’t as eager to part ways. Chock full of animal products like eggs, butter, and chocolate chips, the American classic is far from vegan-friendly, and that meant Mikey Madison’s beloved recipe required some adjusting.
“I’ve refined it a little bit over the years because now I’m vegan and a little older, Madison explained of her recipe on The Drew Barrymore Show.
Unlike many vegan chocolate chip cookie recipes that rely on applesauce or pumpkin to compensate for missing fat and moisture, Madison avoids flavor-altering substitutes. Instead, she opts for neutral replacements that preserve the classic profile: Bob’s Red Mill Egg Replacer and plant-based butter, blended together before being incorporated into the dry ingredients.
To counter the dry, crumbly texture that often plagues vegan baking, Madison uses half regular unbleached flour and half almond flour. “I think that it makes it like kind of chewy and soft and Airy. I think it’s really good,” she shared.
Finally, to take the flavor to the next level, Madison uses bourbon vanilla bean paste and a dash of cinnamon. A sprinkle of flaky salt once it comes out of the oven adds a finishing touch.
Check out her full recipe below with all the steps.
photo by PAM MENE
How to Make Mikey Madison’s Vegan Chocolate Chip Cookies
Ingredients
- 1 cup unbleached flour
- 1 cup almond flour
- ⅛ tsp cinnamon
- ⅛ tsp salt
- ¼ tsp baking powder
- ¼ cup brown sugar
- ¼ cup white granulated sugar
- 1 tbsp Bob’s Red Mill Egg Replacer + 2 tbsp water
- 1 stick plant-based butter
- 1 tsp bourbon vanilla bean paste
- ¾ to 1 cup vegan chocolate chips
Directions
- Whisk together unbleached flour, almond flour, cinnamon, salt, baking powder, brown sugar, and white sugar.
- In a separate bowl, mix plant-based butter with prepared egg replacer, then incorporate into the dry ingredients.
- Whisk in vanilla bean paste. Fold in chocolate chips.
- Scoop onto a lined baking tray and bake at 375°F until the tops are dry and the edges are lightly golden. Finish with flaky salt.
Bob’s Red Mill Gluten Free Egg Replacer (from $6)
Enjoy Life Vegan Chocolate Chips (from $6)
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