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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 just made these for my crew of kids. The batter was really, really crumbly. I had to hand-mold the cookies. They finished product tastes good but has a bit of a salty/baking-powdery taste. Next time I will definitely use a vegan butter and more moisture. This is a recipe with a lot of potential!

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I'm SO glad I read the reviews. I couldn't believe the cookies were done when I took them out of the oven, but after they cooled they set up into nice moist chewy cookies.
The recipe also works very well with my non-measuring style of cooking. Sure I measured the sugar and flour (for the most part), but everything else I just sort of eyeballed. They came out fabulous. I was dubious about the cinnamon, but, really, WOW.
I can't wait until my boyfriend gets home to try them!

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Anonymous

These are super yummy! My hubs ate them all up!

I wouldn't recommend making these without the applesauce, one and one half teaspoons is all it takes to make them spread, added with the sugar/oil/vanilla mixture.

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Anonymous

It just seems like there wasn't anything to make them 'rise', that's why they don't spread. I added applesauce, they're in the oven now, and they're spreading like normal cookies do.  ;D

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i made these and they came out great...i went a little over board on the cinnamon because there was no measurement specified so i put a tablespoon, good but maybe a little tooo much........how did they go over?  well i loved them, my non-vegetarian father and boyfriend thoght they were great and my non-vegetarian very unsupportive mother said that they "sucked"  --haha thanks mom..............but i think all the great reviews cancel her out

one thing---my batter was very very dry and crumbly so i added about 1/2 cup of vanilla soy milk and then it was perfect!

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This is hands down, my favorite chocolate chip cookie recipe! At first, I thought it wasn't going to work because my dough was a bit crumbly ( I had to add an extra tablespoon of water) but after 12 mintues in the oven, the cookies came out very lightly crispy on the outside but soft and a bit chewy in the inside. I didn't preheat my tray either and I don't really see a point? But maybe that's just me.

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These cookies truned out great!  Very delicious and moist without being to crumbly or oily.  I didn't follow the recipe exactly, but used it as a guide.  I used SPELT flour and SUCANAT and didn't flip during baking.  I am very used to my oven, bakeware etc, so i knew everything would cook properly without the flipping.  My two daughters are in love with these nutritious cookies! 

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:o WOW I just re-tasted my cookies... And they suddenly taste brillant. o_O Idk, maybe my tastebuds were off their rocker earlier or something, because I take back everything I said earlier!!

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:'(I must've messed SOMETHING up, because these cookies turned out wretched. The dough was very crumbly and dry, and when it came out of the oven... it was hot, crumbly, and dry. Mine tasted like chocolate flour! :'( My mom loves it for some reason, but Idk... I certainly had to have messed something up, since everyone else loves it. Next time I'll add more oil and an egg replacer... or something. Idk. :(

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I used a 1 1/2 spelt flour, 1/2 cup brown rice flour, coconut oil, and added 1 dry egg replacer. Then I mixed in 1/3 of a mint chocolate tropical source bar cut into bits and 1/3 cup chopped walnuts and refridgerated for an hour before rolling into tiny balls and pressing into 3 inch diameter cookies. Since they were tiny I only baked them for 6 mins. I had no trouble getting them off the pan and when they cooled they were out of this world!  :o
Im more of an oatmeal raisin nut cookie sort of person, but these are the most FANTABULOUS chocolate chip cookies texture-wise! The brown rice flour actually made them a little like an imitation of those "Dad's chocolate chip cookies", or at least I think - its been decades since I had one! Thanks for the recipe ;D

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