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Happy Vegan Chocolate Chip Cookies

What you need: 

2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon, to taste, optional
handful vegan chocolate or carob chips
1 cup raw sugar (turbinado; sucanat works too, but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water

What you do: 

1. Very important-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works much better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350 degrees F.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.
3. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
4. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom and 180 degree rotation). Bake another 4 minutes and check them. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in 2 minute increments from here until they get to where I like them.
5. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans love them. In the words of my 6 year old son:Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.

Preparation Time: 
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Recipe Category: 

SO HOW'D IT GO?

Cookies were delicious!  I used regular sugar and had to add a little extra water.  I also refrigerated the dough during each baking session.  Turned out great.  This will be going in the recipe box!

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Absolutley TERRIFIC recipie. I had the same prob as some with a somewhat dry dough in the beggining. I decided to add a touch more oil, a touch more water and about 2 Tbs of agave nectar.... It definitly did the trick and made a beautiful dough that made an even more delicious cookie! My really Italian PROMEAT father even liked them!!!

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i liked this one
+1  ;)b

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These are soo damn good!!  :D  Love love love them!! Thanks for a wonderful recipe.

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I'm waiting for my cookies to cool right now  :)>>> although I'm sure they are delicious because the dough was delicious, they are white. Little ghost cookies. It's spooky! I don't like it and I think I will add something like molasses next time to make them brown. I used melted earth balance instead of oil and almond milk instead of water. I thought the batter seemed dry but it all came together at the end and I rolled into balls and flattened since someone else commented that they don't spread. Ok I just ate one and they are pretty good. So my only advice is if you want them to look as good as they taste use brown sugar(sugar+molasses) or just add some molasses.  ;)b

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These cookies were absolutely amazing! I cut up a few vegan dark chocolate bars into chunks instead of using chips. I made them for a house full of teenagers, me being the only vegan there, and they all loved them. The whole time i was making them they were convinced the cookies would taste terrible. Boy, was i happy to prove them wrong. : )

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Though this was my first time making vegan cookies, I have to say that they turned out great! I did have to add more water, but other than that these cookies worked out great. Next time I might try adding some vegan peanut butter chips. My class I made them for absolutely loved them! I will definitely be making these again :)

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These cookies turned out great! I added ground almonds and coconut with the wet ingredients.  My batter was powdery.  So I added a few more T of oil and an extra 1/4 c of water.  I also used whole wheat flour and they may have contributed to the dryness. Luckily, it worked great. I've made enough cookies to know what texture to look for. This batter was a bit less sticky than your basic Toll House batter.  I made the cookies smaller (about 36 in the batch) and they spread to standard size.  The turning during baking time was a great tip.  They won't brown, but they are chewy and delicious!

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These are amazing, I must say. After quite awhile I think I have finally perfected the recipe myself. I plan to make these and share them with all of my friends/family :).

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I made these cookies last night, and I have to admit when I was squishing the dough to make the cookies I was a little apprehensive about how they would turn out. I wasn't sure if I put too many chips in, but it felt a lot more crumbly than regular cookie dough, and I feared they would not hold together very well. In the end they turned out great! I added the 1 tsp of cinnamon and it was a very nice touch.
Thanks for sharing!

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