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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Oil-Free Vegan Toll House Cookies

Crispy on the outside, soft and chewy on the inside, it's hard to believe these cookies are made without butter, eggs, margarine, or even added oils!

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Yield: Makes 16-20 Cookies


When I first became vegan, I spent many months perfecting my Toll House style cookie recipe. Since switching to a whole food plant-based diet, I don't do nearly as much baking- much to my family's diappointment! So after years of being nagged for the chocolate chip cookies of yore, I decided it was time to come up with a brand new, oil-free version of my family's favourite treat.

The ingredient that held the key to my success was none other than chickpea brine (also known as 'aqua faba'.) It may sound very strange, or even a little gross, but this ingredients imparts absolutely no flavour. It also helps give the cookie that crispy-outside-chewy-inside texture that I had previously thought unachievable without oil. For this recipe, you will need one 400g (14.5 oz.) can of chickpeas or white beans, preferably a variety with no salt added. The liquid that you drain from 1 can should give you approximately 2/3 of a cup.

Obviously, these cookies come with a disclaimer: not for every day consumption! Although they're healthier than cookies that are made with margarine or processed oils, these are still high in sugar and thus should be reserved for special occasions only.

If you'd like to, you can skip the chocolate, and instead add 80g of chopped nuts, raisins, or other diced dried fruit. A little cinnamon goes great with any of these alternative additions.

For a gluten-free version: Replace the 2 cups of whole wheat flour with 1.5 cups of plain gluten-free flour mix, and 2/3 cup of brown rice flour.


  • 2/3 cup chickpea or white bean brine (liquid from 1 can)
  • 3/4 cup sucanat (can substitute brown sugar or coconut sugar)
  • 1/4 cup rice syrup or maple syrup
  • 1 tsp. vanilla extract
  • 3 tbsp. nut butter (almond, cashew, sunflower, etc.)
  • 1 tsp. baking powder
  • 2 cups whole wheat flour (for a gluten-free alternative, see recipe note above)
  • 80g dairy-free dark chocolate chips


  1. Preheat the oven to 200°C / 390°F. Line 1 large or 2 small baking trays with baking paper.
  2. Combine the chickpea or bean brine, sucanat, syrup, vanilla and nut butter in a mixing bowl. Whisk until smooth. Add the baking powder and whisk once again. Add the flour and chocolate chips, and mix together with a spoon until all ingredients are well combined. The batter will be smooth but very sticky!
  3. Using a clean dessert spoon, scoop out mounds of the cookie dough and drop them on the baking paper. Leave a 2cm (1 inch) gap between each one. Once all the dough is arranged on the trays, use a fork to spread each mound of dough into a cookie-shaped round. It's important that they're not too thick, as this will affect the final consistency.
  4. Place the tray(s) in the oven and bake for 12 minutes until the cookies are starting to colour. Once done, remove from the oven and allow to cool for 10 minutes before transferring to a wire rack. Let the cookies cool completely before devouring!

Leftover cookies should be stored in a brown paper bag, or wrapped in parchment paper, to keep the outsides crispy. If you store them in a container the outside will become soft, so you'll need to pop them in a hot oven for 2-3 minutes again to firm up. If you'd like to store the cookies for longer, transfer to zip lock bags and freeze them. To thaw, simply leave out at room temperature for 3-4 hours, or place in a 120°C (250°F) oven and warm for 8-10 minutes.