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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?

This looks like a simple recipe, but my mom screwed it up somehow.  They were very, very hard, yet completely pale and not browned at all.  Strange.  I personally would leave the cinnamon out and make snickerdoodles.

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These were very good. Made a batch one night with a friend and another at my mum's house the next day.

My latest batch I used 1/3 cup brown sugar and 3/4 cup cane sugar, and left out the cinnimon. These taste amazing.

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Perhaps i didn't follow the directions as closely as i may have thought, but these cookies didn't turn out like cookies at all.  :/ Instead, they were more like little chocolate biscuits. the only replacement i made was using organic unbleached cane sugar in replacement for the the turbinado sugar. the dough, however, was incredibly tasty! maybe next time i'll stick with the turbinado sugar...

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:D  Wow these are amazing! :D I used extra virgin olive oil instead of vegetable or canola, safflower or any of those. Although I used 1/2 a cup oil the dough was not really sticking together to much, so I added about 3 tbsp of Unsweetend Almond Milk... it was still a little crumbly when I put the dough on the cookie sheets, so I just molded the cookies with my hands... I am doubtful whenever I read recipes, where everyone says that 'these are the best ever'.... but honestly these are the best vegan chocolate chips cookies ever!
I did one substitue... instead of using vegan or dairy free chocolate chips, I bought a package of Lindt 99% pure dark chocolate and chopped it up into smaller pieces.
These were truly wonderful, even my boyfriend who is picky about havin the vest tasting chocolate chip cookies, loved them!

Thank you so much for posting the recipe!
.at

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I give them as presents to people and they always beg me to make more.  I put almost a tablespoon of cinnamon in there which makes the flavor noticeable but not overpoweringly so.  All members of the band Hey Hollywood give 2 thumbs up to these and so should you!  ha.  But seriously...these are really really really good.  like, i want to makes some right now.  they're so easy to make too. usually all i have to do is buy  sunspire or tropical source chocolate chips if i ran out and then it takes like no time at all.  :o ;D :D 

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These were delicious. My entire (non-veg) family loved them. I will definitely be making these again!

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These were the best cookies ever! Even my nonvegan family loved them! I added walnuts for a protein boost. Yummmmy!

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I used whole wheat stone ground flour  and ended up with cake-muffin like cookies  :-\.  I suggest you use regular all purpose flour to get a cookie-like texture.  The cookies taste ok, the texture is just off. 

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My boyfriend and I just ate half a batch *guilty chocolate face* I agree they're a little bit crumbly i just added a bit more water to help that out.
I cant wait to add other stuff to it.
Thank you for giving me an easier recipie for my winter guilty pleasure

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These are known as "Snuggle Puppy Cookies" by my three year old...we have so much fun making them  together....THANK YOU for this great recipe!!!  i have made these many many times by now-my family just loves them-according to my non-veg mom these are "the best cookies she's had in her whole life"  :) now there's an endorsement :)  i do deviate from the recipe just a bit: for the flour i use an equal mix of organic spelt, oat, brown rice. and whole wheat pastry, i use the organic vegan earth balance (slightly melted) for the oil, florida crystals organic evap. cane juice for sugar, and vanilla silk in place of the water, quite a bit of cinnamon,  and undercook a bit-not more than 8 minutes...and let sit on the sheet if I  have to before transferring...oh and i don't have to flatten...THESE ARE AMAZING!!!!!!!!!! thanks again from my family for the recipe :) p.s tropical source dairy free chips rock!  ;)

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