Chocolate Chip Cookies
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/4 cup & 2 tablespoons sugar
1/4 cup & 2 tablespoons brown sugar
1/2 teaspoon vanilla
1 banana, mashed
2 teaspoons baking powder
1 cup vegan chocolate chips or carob chips
Source of recipe: This is my veganized version of Tollhouse cookies.
Preheat oven to 375 degrees Fahrenheit.
Mix together flour, soda and salt and set aside. In large bowl cream together oil, sugar, brown sugar and vanilla. Mix in mashed banana and baking powder. Add flour mixture, and stir well. Add chips. Drop by rounded tablespoons onto cookie sheet*.
Bake 9-11 minutes.
*Use banana and baking powder or other equivalent to 1 Egg (banana and baking powder is what I use... it works really well, actually).
*The original recipe said to use an ungreased cookie sheet, but I like my cooking spray too much. So I always spray everything before baking in it... I don't think it really makes a difference.
SO HOW'D IT GO?
My husband told me not to EVER make any other recipie for cookies.. LOL.. these are the BEST!!!
;)b the only thing is i would suggest to cook them till they look a little burnt.. they still stay soft and chewey, but if you take them out too early.. they just fall apart.. but they are GREAT. thanks..
I made these with whole wheat pastry flour, replaced most of the oil with peanut butter, used about half the recommended 12oz of chips, and added a bit of applesauce and soymilk to soften the dough. They turned out PERFECT. They're still great the next day.
Amendment to my previous review: Just realized I made a minor change to the recipe by using 1/4 cup oil and 1/4 cup earth balance instead of 1/2 cup oil. Also I found that 1 cup of chocolate chips was too many. I had between 1/4 and 1/2 cup of chips left over.
These were very good. The only thing is that I think the name is a misnomer. I think they should be called 'Chocolate Chip Banana Cookies'. The banana taste was much stronger than I expected, but it was good (followed recipe exactly, btw). However they definitely don't taste like Tollhouse cookies because of the banana. I wouldn't give them to someone and call them chocolate chip cookies.
But the texture was perfect-- they stayed soft but not too soft and didn't flatten out like every other vegan cookie I've made...which is probably because of the banana! So maybe next time to cut down on the banana taste but keep the good texture I'll try half banana and half egg-replacer or something.
Also I noticed that most of the other posters and all of the other pic-takers added cocoa to the cookies, so perhaps that cut down on the banana taste. I was looking for a traditional chocolate chip cookie so I didn't.
I loved these.....of course I was seriously craving chocolate, chocolate chip cookies after seeing a beautiful cover shot on a non-vegan book cover.
So, I found these and whipped them up. I used applesauce, since my banana recently turned black.....and I added 1/4 cup cocoa powder and maybe a tiny bit more sugar to counter the cocoa.
They turned out better than I had imagined possible....mmm.....
SOOOOOOO GOOD! So amazing I threw in some dried cherries and chopped pecans. it was delish. I cooked on 350 but maybe should of at 375 it did seem to take a little longer. but so amazing. I love them. THANKS! :D
My husband and I love these! He especially loves the hint of banana..I think it's a great egg-sub. I've made them with carob chips and vegan choc chips..and I love the choc chips! I've also made these as cookies..and as a big pan (so they made bars)...I loved them even more as bars. Thanks! :)
I made these cookies a few weeks ago for a Halo 3 party and people are STILL talking about them. My boyfriend's mother said they were the best chocolate chip cookies she'd ever had! I didn't change anything about the recipe and they were perfect - gooey, chocolatey, and yummy. I had been using the other chocolate chip cookie recipe from this site, but I think this one will be my staple from now on.
8) Okay, so modified this by using all whole wheat pastry flour, I added about 3 TBSP of natural mint cocoa, cut down sugar to only 1/2 cup of organic evaporated cane sugar, used 1/4 cup light olive oil instead of canola, added 1 tsp of peppermint extract ( I was craving mint chocolate cookies), 1 cup of applesauce to make up for the banana and remaining oil. I used dark chocolate (72%) in chunks. I had to add a little more flour because I think the applesauce was a bit too much. Overall the batter was delicious and the peppermint hit the craving spot! This is a great base for any chocolate combo cookie...
I modified the recipe, incorporating other posted reviews, and the dough turned out to be quite soupy. I swapped the 1/2 c canola oil for 1/4 canola + 1/4 soy milk and replaced the banana w/applesauce. The batter was way-runny, so I added another 2/3 c or so of flour, which helped thicken it up. I'm by no means a quality baker - every thing I bake is pretty much an experiment - but my results with those two tweaks were not so greaton their own. oh well.
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