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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?

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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"vegan chocolate or carob chips - put in as many as you like" is not the best instruction for a chocoholic. I put it wayyyyy too many chocolate chips! They were quite tasty, but very messy. I will be definitely be making it again, but would first like to know about how many chocolate chips other people are adding? 

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These are absolutely delicious cookies!  They're simple to make and take no time flat--and if you don't want to wait for them to bake, even the dough tastes great!  (I'm munching on some right now.)  As an added bonus, they don't require any specialty vegan ingredients (soy milk, soy margarine, egg replacers) so you can whip them up in anyone's kitchen and they're entirely non-threatening to carnivores.  Thanks so much for this recipe!

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I have a wheat allergy..does anyone know if these could be made with RICE FLOUR?

Thanks!! :)

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This cookie recipe hardly needs another praising review, but I just had to add my 2 cents worth...
I added 2 tablespoons of peanut butter, a tablespoon of cocoa, and some light soy milk (perhaps 4 or 5 tablespoons) until it was wet but not runny.

I baked the first batch for 5 minutes, took it out of the oven for 5 minutes, then in for 5 minutes again.
Because I am impatient and only have that one cookie sheet, I put the rest of the batter in muffin cups, and the final amount in a small heart-shaped cake mold, and switched it around with the cookies.

The end result is FANTASTIC!  They are not hard AT ALL-- one day later and they are still soft and chewy and so so so yummy!  The ones in the muffin tins came out like short, dense muffins- also fabulous!  Haven't tried the heart-shaped cookie pie yet but it looks moist and yummy!

Perhaps it is the peanut butter that kept my cookies from going hard, but I would highly recommend it because these are great.  I am only afraid that next time I won't have the same results, because I'm a spastic like that!

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Tasty, don't get me wrong, but something didn't go quite right with this recipe.  When I finished mixing the dough, it was so stiff that it was almost like bread dough.  I added a little extra water, but it was still really tough.  I didn't overmix - just enough to get all the flour absorbed.  They didn't flatten at all when I baked them.  Overall, an ok recipe...probably better ones out there...this is the first vegan chocolate chip recipe I've tried.

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