Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Chocolate Chip and Chunk Cookies [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This recipe was born out of necessity. The need: a fitting “thank you” treat for our fabulous Computer Resource duo at the high school where I teach. That would have been simple enough except that in answer to the question, “What’s your favorite cookie?” the response from one of them was “That kitchen sink variety; you know the ones with everything in them: caramel, toffee, and all that good stuff.”

What to do? Get creative with what I could procure easily! We do have mini chocolate chips available locally. And I’ve always loved ice cream with chocolate sandwich cookie chunks, so the idea of those two ingredients combined with some nuts sounded scrumptious. But to really be a “kitchen sink” cookie, I felt I needed one more item. A mental scan of possibilities turned up graham crackers, a favorite since childhood. And, voila!, the Chocolate Chip and Chunk Cookie was born. It promises to be a favorite for all ages in your household!

Nifty packaging idea: One of my students from Russia loves Pringles and I asked her if I could have her leftover canisters. She happily obliged and I simply wash them out, dry them, wrap them in colorful scrapbooking paper, embellish with ribbon and a card, and then stack the cookies inside. It keeps them fresh and looks fabulous!

Chocolate Chip and Chunk Cookies (with Oreos, Graham Crackers and Pecans)

This Recipe is :



30 cookies


  • ½ cup vegan butter, room temperature
  • ½ cup vegetable shortening
  • 1 cup natural sugar
  • 1/4 cup unsweetened soy milk, preferably at room temperature (plain or vanilla soy milk works too)
  • 1 teaspoon vanilla
  • optional: 1/4 teaspoon almond extract
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups homemade “Vegan Chocolate Chip and Chunk Mixture” (see recipe below)

Vegan Chocolate Chip and Chunk Mixture (makes enough for 3 batches of cookies)

  • 1 8-ounce package organic chocolate sandwich cookies (e.g. *Country Choice or another organic palm-free brand) broken into small pieces (it sounds tedious, but goes quickly)
  • 1 8-ounce sleeve of vegan Graham crackers broken into similar size pieces
  • 1 10-ounce package vegan mini chocolate chips
  • 1 6-ounce package pecan pieces


  1. Preheat the oven to 350 F. Line 2 baking sheets with Silpat or parchment paper.
  2. In the large bowl of an electric mixer, cream the butter, shortening and sugar until it is light and fluffy. Slowly blend in the soy milk, vanilla and optional almond extract.
  3. Add the flour and baking soda, and mix on low speed until well combined. Then fold in the “Vegan Chocolate Chip and Chunk Mixture.”
  4. Drop rounded tablespoonfuls of dough onto prepared baking sheets.
  5. Bake for 8 to 10 minutes or until lightly golden brown. (Or use an ice cream scoop to make 9 to 10 extra large cookies, pressing the mounds down to about a 1/2″ tall disk, leaving 2 inches between them, and baking for approximately 15 minutes.)
  6. Cool slightly on cookie sheets and then remove to racks to cool completely. Store in airtight containers.

Vegan Chocolate Chip and Chunk Mixture

  1. Pour all ingredients into an airtight carton, combine gently with fingers, reserve 2 cups for recipe, and freeze remainder.





Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

A Brand New 100% Vegan Supermarket Opens Up in London!

15 Deliciously Vegan And Gluten-Free Polenta Recipes!

Cheesy Polenta With Hearty Greens [Vegan, Gluten-Free]

There’s a New Vegan Meal Delivery Service in The Bronx!

Next Stop Vegan Instagram

#NationalPeachMonth: Celebrate With These 15 Amazing Peachy Vegan Recipes!

Grilled Peach and Arugula Salad With Grilled Croutons [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

4 comments on “Chocolate Chip and Chunk Cookies [Vegan]”

Click to add comment
4 Years Ago

Oreos? WTF?

4 Years Ago

First time I've been disappointed by an article/recipe on One Green Planet. Oreos?! Not only owned by Kraft Foods who has donated millions toward defeating GMO labeling legislation, but also contains palm oil. Being technically vegan, as Oreos can claim, hardly makes something green.

17 Oct 2013

Agreed! Especially considering the article they posted 3 days ago calling Oreos "Junk food" with "little or no nutritional value." http://www.onegreenplanet.org/vegan-food/10-surprisingly-vegan-junk-foods/

Fran Ostempowski
4 Years Ago

How long will the cookies keep or can they be frozen?


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×