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Easy As Heck Vegan Chocolate Chip Cookies

What you need: 

2 cups all purpose flour (King Arthur)

2 tsp. non-aluminum baking powder

1/2 tsp. sea salt

2 tsp. cinnamon

1 cup sugar (Florida Crystals, the chunkier ones)

1/2 cup canola oil

1 tsp. vanilla

1/2 cup water

1 cup vegan chocolate chips (Enjoy Life brand)

What you do: 

Preheat oven to 350 degrees F.

Mix everything together in a large bowl, well!

Using a small/medium scoop, (or a spoon) place on lightly greased cookie sheets. (we normally use stone ware)

Bake 10-12 minutes. Cookies won't brown on top when they are done.

Enjoy!

 

 

Recipe Category: 

SO HOW'D IT GO?

So simple and yummy! I've baked them twice now :) Thank you!

The first time I used coconut flour, coconut oil, and coconut milks as substitutes- and of course had to eat them with a large ice cold glass of coconut milk ;) The coconut flour made them a bit crumbly, but I didn't mind, just have to add more liquid as it tends to be flakey by nature.

The second time I followed the recipe exactly, they were nice and moist.

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These cookies were soooooooo good. I ate a few and so did my fiance but I had to take the rest into work to keep myself from eating the rest. Two dozen cookies were eaten up by 11 AM at the small office I work at; everyone loved them! The only thing I changed was i cut out some of the sugar since it seemed like quite a bit. Also the dough was rather oily making it hard to keep the chocolate chips contained (idk if this is normal with vegan cookies) but the cookies still turned out great.

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Over the summer I have made these gems a dozen times......always perfect and yummy.  Each time I varied the recipe a bit.  Always come out well.  I have best results by always starting with whole wheat pastry flour. That way they are not cakey.  This time around I added a handful of chopped walnuts.  I like that this recipe includes cinnamon to help maintain blood sugar levels. And I usually hold back on the sugar just a bit. Has anyone tried this with half sugar- half agave? 

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Love these! Mmm Mmm Mmm.

Just for info in a batch of 24 the Calorie Count for these are 125 per cookie and 5.3g fat. 

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Delcious! Much better than a non-vegan cookie. My family, who is basically against vegan diets, loved these cookies! Once I informed them that these were actually vegan, they were completely surprised. Hopefully I can fully convert them somedayLaughing

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First off lets just say that ive never been good at baking any types of desserts! But i made these and they were so simple and turned out SOOO delicious! i used almond milk instead of water. they turned out so moist and stuck together perfectly!

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This is the best VEGAN COOKIE recipie EVER! My hubby- totally non-vegan and very finicky on anything "Vegan" Just LOVES these cookies! 

 

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I think our secret is that we bake them on stoneware. That seems to make them more crispy.

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Tried this recipe, didn't quite get cookies, more like madeleines - a spongy texture with a slight crisp on the bottom..

Used all the right amounts, but came up with over 30 big cookies, ended up having to bake 3 batches!

The only thing I changed was sunflower oil instead of canola, but I wouldn't have thought that would matter?

they taste nice (used crushed dark chocolate and banana chips), but not really what I'm after (lovely, crunchy cookies!)

Any ideas?

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As far as I can tell, this is the easiest recipe with minimal clean-up! The cookies are in the oven now. (The doughs good! I ate about three cookies worth!) I also used a little less sugar than the recipe called for.

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