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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: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This recipe is very good. My hubby and mother loved these cookies. I used way too many chocolate chips this time. Not that I'm complaining. I subbed in some earth balance vegan butter and used soy milk instead of water and added probably a third of a cup extra. The cookie batter was wet enough but the cookies definitely needed to be shaped. I used a large wooden spoon to scoop out the batter and then used my hands to shape them. Next time I'm going to add ground flax seed and maybe some oats. I definitelyr recommend this recipe. I took these out right on time and they were nice and soft. Yummy!

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I made this recipe for the first time last night...the cookies were soooo good!! I substituted the oil for organic apple sauce and cinnamon chips instead of chocolate.  very good! :)

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made these over the weekend for a friend who's recovering from an operation.  didn't tell him they were vegan (he's a carnivore) and he loved them!  really cheered them up so thank you for the recipe!

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Anonymous

I love these and make them regularly.. they are so quick! However, I add cocoa powder to the dough to make them more chocolate-like.

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DE-LISH...I added a 1/4 cup of Peanut Butter to recipe for more flavoring.Yum Yum!

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I didn't love these, but they were ok. It's pretty hard to make cookies that aren't at least alright. They were very oily for me and I added WAY too many chocolate chips(1 cup). They were also a bit crumbly once cooked, though the dough was moist and formed well. On the upside, they were VERY easy to make and I had everything in the pantry, which is rare for a cookie recipe as I don't allow margarine in the house as a staple. I think maybe they would have turned out better with a solid fat however. I don't think I would use this recipe again.

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So I had a chocolate chip cookie recipe I would never abandon, but I decided to try this one. I might have to abandon that other one... and take up the treadmill again.

I added a teency bit of almond extract, replace about 1/2 to 3/4 of the oil with applesauce, and added about 1 Tbsp of molasses. My batter was a *little* liquidy for cookies, might have been because of the additions, but they came out soft just like I like 'em. If I want crispy ones, I think I'll replace the oil with margarine and no applesauce.

Used about a half bag of chocolate chips (6 oz/1 cup) and a half bag of Whizzer's chocolate beans (clearance from Pangea! whee!)

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they are sooo natural tasting and good  :D

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Awsome!  :D

My only comments are 1. Instead of trying to spoon out the batter, just pick some up in your hand, then roll it into a little ball & flatten onto the sheet because they don't spread. 2. double the recipe!!! Seriously- that way you can use up a whole bag of choc chips.

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What more can you say than  :) Yummmmmmmmmmmm  These are the best cookies I ahve had in awhile!!

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