You are here

Member since April 2003

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: 
Cooking Time: 
Recipe Category: 


So I have finally found an excuse to make these......THEY ARE FANTASTIC, GO AND MAKE THEM NOW!!!

I did have to add 1/4 cup of soy milk at the end because otherwise there was no way that I could have made the batter properly as it was way too dry.
I cooked them for 10 minutes and think that maybe I could have done with an extra minute - I prefer my cookies chewy rather than crunchy.

I am taking them to work tomorrow and am quite confident that everyone will like them.

Now, what excuse do I have to make them again........


I love this recipe because it is so simple. I always have the ingredients on hand. They do come out pretty pale, but adding the cinnamon sort of helps them to look more brown... Also, I usually have to add a couple of splashes of soymilk to the batter as it can be pretty dry and crumbly. I cook them for ten minutes and then I let them cool for a while so they can firm up. Last night I made them for the first time with carob chips and they were very tasty! I put my leftovers in the fridge and just had them for breakfast. I think that refrigerating them gave them a really good texture.


i read some reviews saying that they were pretty crunchy or not soft enough, so i added some applesauce to the batter, around 1/2 a cup. also i used brown sugar, and only cooked them for about 6 or 7 minutes. they turned out pretty good, but i wouldn't say amazing. i might try out some other recipes next time.


oops i have been making these with 2 tablespoons of baking powder.  They were fluffier but still yummy!


Definitely worth making! I substituted the oil for applesauce and everything came out wonderfully. Thanks for the recipe it was delicious!


these are awesome me and my friends practicaly just ate the dough :D


These were delicious. I only used 1/2 cup raw sugar plus 1 tsp liquid stevia - as i'm trying to cut back on my sugar... i will try these again with the cinnamon - i may even play with it a bit and add oats, cocoa powder, nuts, etc. Thanks so much for a keeper! 8)


:D  These cookies reminded me of the vegan cookies I would buy for over two dollars a cookie, granted it was a big cookie.  These were just as good, cost less and really were a terrific treat.  I had to use brown sugar because I was out of turbino but came out great. 


Just made these tonight, used Earth Balance shortening sticks, self-rising flour, half brown sugar and half turbinado.  Baked these for 5-7 mins, turned out great.  Mine weren't greasy at all.  We loved them.  :D


I really like this recipe.  It's super quick and taste good.  I've made it several times since my kids love them and they (mysteriously) disappear quickly.  ;)  We sometimes add cocoa (4 tsp.) and I like to add 1 tbs. of instant coffee to the water for a different flavor.  Almond extract is good with the coffee and cocoa flavor too.  Mine cook for a total of 12 minutes and turn out nice and chewy.  I find that I use close to 1/2 cup of water.  Great recipe! 



Log in or register to post comments