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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?

Instead of chocolate chip I made veganwhite chocolate macadamia, yum!  These have the best texture of any vegan cookie I've made - success!  I did find them on the sweet side so next time I will cut down on the amount of sugar.

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These turned out well.  Reading through the comments helped.  I knew to flatten them out and add some (1/4 cup) soymilk when the dough ended up dry.

mine turned out amazing!! Instead of oil i added a 1/2 cup of earth balance, actually closer to a cup, and it was awesome.  I did flatten them a bit and i the first few batches i baked at 8 minutes, and the last batches were baked at ten minutes and they were much more the texture i was looking for.  I LOVED these and all my non-vegan students(im a school teacher) had NO IDEA these were vegan...they want me to make more asap :) i love this stuff

erin~

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These turned out well.  Reading through the comments helped.  I knew to flatten them out and add some (1/4 cup) soymilk when the dough ended up dry.

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Ok so i made these cookies last night, and I must say I was really not sure if they were going to come out right.  Instead of oil i used a full cup of earth balance "butter", and the batter looked a little well..blah, but i put them in the oven anyways and when they came out the smelll was AWESOME!!! So of course i could NOT wait to cool them down i just dug right in, and man alive..i could NOT even tell the difference.  I am vegetarian, not vegan, but honestly I will not miss choco chip cookies thanks to this recipe, I vow to make my cookies this way all the time!!!! :)

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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........

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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.

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Anonymous

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.

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

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

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

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