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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: 
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Recipe Category: 

SO HOW'D IT GO?

i made these and they didn't turn out very well for me. they had a weird texture, didn't grow much, and turned dark brown and bubbly. they were okay tasting but weren't spectacular or anything. my sisters liked them though.

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Delicious! They disappeared quickly.  :D

I made a video using this recipe:
http://www.youtube.com/watch?v=VF1qRSuBQ4o

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this recipe is amazing! i didn't have veg oil so i used soy butter and i added a little bit of peanut butter! Yum!
Very simple to make and delish!

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These are super yummy!!!! I added just a little more flour at the end. So good. Thank you.

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Anonymous

I used just under 2 tsps of cinnamon and either 1 tsp or tbsp (can't remember which) of cocoa to the dough. I used both raw sugar and brown sugar. These alterations made the dough a  golden brown colour and gave it more flavour. I used soy butter instead of oil. Now, I'm never a fan of my own baking and this no exception. However, my boyfriend and people at I'd never met loved them. I would cut down on the cinnamon and use vegan white sugar instead of raw sugar. It didn't dissolve enough for my liking. The mixture was also way too wet. I had to add a lot of extra flour just to get them into balls.

Much more work than I was hoping. I will only make them again because my boyfriend begged me too.

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I actually didn't use chocolate chips, instead I used walnuts and coconut!! YUMMM... next time, I'll use chocolate. I used soy milk instead of water, and added 1/8+ to that. Then I cooked it for about 10 minutes. My mumsie was VERY surprised I didn't use eggs.  :)

Thank you!

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These cookies are by far the best I have ever tasted. I found the dough dry when I mixed it all up, so I added a couple tablespoons of rice milk and mixed it all by hand.

The recipe  made exactly 2-dozen cookies.

YUM, I am making these again as soon as the current batch is all eaten up.

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Finally made these and they were delicious!  Soft, chewy, and moist. This was my first cookie recipe where I didn't use a banana and it definitely came through and hit the spot as this taste is resembles the "i cant believe its vegan" one, although the batter was crumbly and I had to add extra water.  Even after, I still had to hand mold.  Does anyone know why many of us are ending up with such results?  In the other tollhouse cookie recipe on this site, the batter was wet enough so that I could just spoon it onto the cookie sheet.  If anyone knows the exact amount of water to add in order to achieve a drop-cookie batter without offsetting the sweet flavor please let me know!  I will be experimenting more with this recipe.  I purposely didn't add the carob chips in case of a screw up so I'll add it next time.  It was definitely the taste and texture for what I wanted though! 

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Threw some of these together for our kidz, used marg the first time because the oil was hiding at the time by olive oil the second time. Both times, the biscuits sagged and ran a lot while baking (which didn't hurt the flavour) and set a bit crumbly. For my (lack of) cooking skills, not too bad.

The (electric, non-fan) oven didn't cook them evenly, so the turning-at-halfway part of the procedure did double duty.

The end result was consumed with great gutso by a 6yog and 7yob. (-: Oh, and a 37yo wife :-)

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I have been tempted to try this recipe but I am rather low on carob chips.  Are the chips absolutely necessary for this recipe or can I eliminate the carob chips and make sugar cookies from these?

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