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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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SO HOW'D IT GO?

These are great!
I've also made them with vegan white chocolate and roasted macadamia nuts , quite tasty as well...

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these cookies are absolutely delicious!  I added a whole bunch more cinnamon and usually have to add more water or oil.  Seriously, these are good and a hit with my non-vegan family and friends!

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First off, I added some hazelnut extract and made it a tablespoon of vanilla extract... when I was mixing the sugar I used olive oil instead of vegetable or canola, I like the taste better. Then when I was mixing, it was hard to work through, so I added a bit more water and some hazelnut Kahlua. I ate the batter by itself for a while before making it into the cookies, and it was delicious! I only ate a few spoonfuls, and It didn't make about two dozen cookies... it made one dozen, and they are very cakey when you flip them, making it hard... the outcome is they taste okay, but they look funny and they are a really odd texture. I'm happy, though. I haven't had a cookie in like, a year! I'm not complaining!

you changed the recipe a lot, so i'm not surprised  that yours came out different.

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First off, I added some hazelnut extract and made it a tablespoon of vanilla extract... when I was mixing the sugar I used olive oil instead of vegetable or canola, I like the taste better. Then when I was mixing, it was hard to work through, so I added a bit more water and some hazelnut Kahlua. I ate the batter by itself for a while before making it into the cookies, and it was delicious! I only ate a few spoonfuls, and It didn't make about two dozen cookies... it made one dozen, and they are very cakey when you flip them, making it hard... the outcome is they taste okay, but they look funny and they are a really odd texture. I'm happy, though. I haven't had a cookie in like, a year! I'm not complaining!

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OMG!!!!!! these are so light and sweet.  the perfect amount of crumble.  I ate so much of the dough it only made a small batch. I am truly a happy vegan right now!

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delish! i made half the recipe and came out with 16 cookies. i froze half the dough for another time. i did some with chocolate chips, some plain, and some with whole oat. they were all amazing. the plain ones tasted like really good sugar cookies, and the oats made them puff up more. i will most definitely make these again!

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my friend rose and i made these tonight and they were amazing... a religious experience even...they were thaaat good.......we basically quadrupled the amount of water to 1 cup and doubled the number of carob chips....which made 9 pancake sized delicious, wonderful ,orgasmic, stellar,perfect cookies......fun girls night thing to do/eat while drinking tea and bashing ex boyfriends.

the end! thanks so much for a great recipe <3

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great recipe. i  added shredded coconut, used carob chips and safflower oil(canola is evil) the first time i made them. they were so soft, melted in my mouth. my omnivorous parents and siblings gobbled them up. 2nd batch i tried spelt flour and added walnuts.  dont ever use spelt flour.. ruined this cookie.anthing less than organic unbleached flour is uncivilized. :)  next time out, i added carob powder, dried cranberries, walnuts and a little coconut. cooked them too long,so they were hard, still good. i notice that they taste a little to slay, dont know  if thats the baking powder or the sea salt, which i only used a pinch of. last night, made them with chocolate chips and only a litle dried coconut.they were really crumbly after cooling, even though the batter was the best "looking" of all my attempts. normally my batter is really dry and crumbly. it was nice and smooth last night. the cookies were kinda thick, almost "choky" when swallowing, yet tasted good. im sticking to using the coconut  flakes, they  make for a much softer cookie. this recipe rocks!!

i had so many typos.. "slay" = salty. i figured out why the cookies came out crumbly and thick last night.. unknowingly, i mixed gluten free wheat free flour (* potato starch, garbanzo flour, tapioca flour) and all purpose flour, which explains the "choky"-ness and the crumbling. adding pecans also gives a great boost to this already fabulous cookie!

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great recipe. i  added shredded coconut, used carob chips and safflower oil(canola is evil) the first time i made them. they were so soft, melted in my mouth. my omnivorous parents and siblings gobbled them up. 2nd batch i tried spelt flour and added walnuts.  dont ever use spelt flour.. ruined this cookie.anthing less than organic unbleached flour is uncivilized. :)  next time out, i added carob powder, dried cranberries, walnuts and a little coconut. cooked them too long,so they were hard, still good. i notice that they taste a little to slay, dont know  if thats the baking powder or the sea salt, which i only used a pinch of. last night, made them with chocolate chips and only a litle dried coconut.they were really crumbly after cooling, even though the batter was the best "looking" of all my attempts. normally my batter is really dry and crumbly. it was nice and smooth last night. the cookies were kinda thick, almost "choky" when swallowing, yet tasted good. im sticking to using the coconut  flakes, they  make for a much softer cookie. this recipe rocks!!

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Well, I just made these cookies again and this time I added about a 1/2 cup of peanut butter to the original recipe in addition to adding some soymilk to get the consistancy and richness. They came out AWESOME! For other variations, see my last post for these cookies.  :)

                                                                             

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