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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.

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SO HOW'D IT GO?

They were perfect!Mine spread out perfect,looked perfect,perfect texture,and tasted perfect.It's been 3 days and they're still chewy and irresistable!Thanks so much for the recipe,these were the best cookies I've ever eaten in my life! ;D

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I would like to mention that there is such a thing as too many chocolate chips!  lol...  I was making them and dumped in a whole bag of chocolate chips and then tried to make cookies out of the mix...  OMG what a mess!  I could barely make balls out of the crumbly mixture because there were more cc than dough...  They're in the oven now so I guess we'll see what comes out!  haha

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We just moved to Portugal, a dairy loving country, and I made these for my 6 yr.old to take to her class. They never make chocolate chip cookies here (I had to chop up a dark chocolate bar) She said she has never had so many kisses in her life, and it made her just smile all day.  Thanks for the recipe!  We had them all fooled! :-* ;)b

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thank you so much - these are awesome!! I add currants instead of chocolate chips, which makes me love them even more!

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Anonymous

OMG! THANK YOU SO MUCH! This recipe is HEAVENLY!!!! Sooo fluffy and ooey gooey goodness!!! =)

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Best cookies I've ever made! super light and not too sweet! I substituted the choc chips for a chopped up  block of Sweet William dairy free chocolatee and it held it's form well. Can't wait to make again!

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Very yummy!!! I added some chopped walnuts and it turned out just like the non-vegan cookies I used to love. Very easy to make, quick and delish. It doesn't get better than that! I will definately be making these as my stand-by cookies. Thanks for sharing!

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These cookies were great!! I used half white and half whole wheat flour as well as half oil and half applesauce. The cookies were not hard at all and came out very soft and chewy with a little crispiness on the edges..PERFECT!! I followed the baking instructions exactly and had no problems with hard cookies or problems with the dough. The applesauce really helped to hold the dough together and keep it moist.

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I just made these and they are PERFECT! Soft on the inside and slightly chewy on the outside. I added some instant coffee for flavoring. I also added a tsp of ground flax and used coconut milk for the liquid and substituted Nucoa margarine for the oil. Yum - and some walnuts!

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Thank you thank you! Our family has a "Super Secret Chocolate Chip Cookie" recipe,  which I have been trying to Veganize.  I use this recipe for the main ingredients then add our family's twist for a Vegan version of our recipe.  Thank you for helping me to enjoy our family tradition as a Vegan!

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