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Awesome Chocolate Cookies

What you need: 

3/4 cup margarine
1 cup unrefined sugar
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
1 teaspoon vanilla
1 1/4 cups whole wheat pastry flour
1/3-1/2 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup vegan chips (peanut butter are awesome)

What you do: 

1. Preheat oven to 350 degrees F. Mix margarine and vegan sugar until creamy. Add egg replacer and vanilla.
2. In a separate bowl, blend flour, cocoa, soda, and baking powder. Add dry mixture to wet mixture and mix until everything is well blended.
3. Stir in the chips. Form balls and smash them down a little bit on an ungreased cookie sheet. Bake for 7-9 minutes until the tops are no longer gooey.
It's really important to use the purest, most unprocessed, organic ingredients you can find. It makes a huge difference in the way the cookies taste and the way they make you feel. These cookies are truly scrumptious! '

Preparation Time: 
Cooking Time: 
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Recipe Category: 

SO HOW'D IT GO?

I just made these 20 minutes ago and they are a hit, even with the non-vegan folks. They resemble a brownie, but aren't too cakey. Thanks for this wonderful recipe!

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These are the pinnacle of chocolate cookies, vegan, omni or anything in between!  I just made a batch to send to my daughter who's serving in the Navy, and it was VERY hard to put them in the box and ship them away!  I used 2 Tbs cornstarch for the egg, and they were faboo!

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If you smoosh the dough into a small square baking pan and take them out when they look slighlty less than done, they make really good brownie-like cookie bars. I discovered this when I realized I seem to have left my cookie sheet in South Dakota.

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These are good. I sub'ed applesauce for all the butter, flax/water mix for egg replacer, vegan carob chips, 1/4 of the sugar was a zero cal natural sweetener, unsweetened cocoa powder, and maple syrup for half the vanilla. These changes made the cookies a delicious crispy, cakey consistency.

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okay i know i reviewed this recipe before, and i remember not being super impressed because the first time i made them they were incredibly dry and thick.

but ever since then i had been craving them! i've made them 3 times in the last 4 days (smaller batches though). and i'm only vegetarian, so the first time i had made a whole batch with an egg instead of replacer. but this time i used apple sauce and they came out SO much better. incredibly moist!  :D

i brought a couple to work with me on wednesday and got the idea to put them in the freezer for about 15 minutes and sandwich them with some cool whip, and they were awesome. thanks again for such a great recipe :)

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Just a follow-up to my previous review of these-- the next day they tasted completely different, and by completely different I mean much better. They also got crispier.

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they turn out well even if you totally botch the recipe, like I have.

I didn't, this time. Used banana as a thickener, it tasted excellent!

Attached, a photo of the bikkies by the wild-lemon tree in our back yard, followed by one of our (non-Vegan) neighbour enjoying one.

He was surprised to learn that they were vegan, then surprised again when he figured out that this meant no egg.

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These were pretty good for a quick chocolate fix. I didn't add chips. I thought they tasted sort of like brownies from a boxed mix, just in cookie form. Did take almost 15 minutes to cook, and like others said, they spread quite a bit.

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but they were still delicious!

Yeah, that's what endears them to me. A "defensive" recipe. (-:

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i made these about  aweek ago, but without chocolate chips or anything because we don't have any in the house. they didn't spread (i thought they would since i think someone said they do) and they were more like cake.

but they were still delicious! I couldn't really taste any chocolate, which i blame on the sugar as well, and i frosted it with peanut butter. definately need a glass of soymilk when eating these, very thick and chewy :)

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