You are here

Member since April 2003

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?

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! 

0 likes

: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!!

0 likes

:'(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. :(

0 likes

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

0 likes

Nutrition Facts
Serving Size 40 g (1/24 of recipe)

Amount Per Serving
Calories 186
Calories from Fat 79
% Daily Value*
Total Fat 8.8g14%
Saturated Fat 2.9g15%
Cholesterol 3mg1%
Sodium 60mg3%
Total Carbohydrates 24.8g8%
Dietary Fiber 0.8g3%
Sugars 15.6g
Protein 2.1g

Vitamin A 0% • Vitamin C 0%
Calcium 5% • Iron 5%

Nutrition Grade D
* Based on a 2000 calorie diet

:-*

0 likes

I used regular sugar because I didn't have any raw and I took other readers suggestions on short baking time. Also I got chocolate chip happy and put WAY too many in. My 1st batch I did for 7min and it is very hard to judge because they don't change in color and they always seems a little softer then you would want.  So that batch when cooled seemed a looked under cooked.  The 2nd batch I baked for maybe 11min or so and they looked better.  But the 1st batched tasted better - 2nd batched was a little bit dry and crumbly.  Great cookies though! ;)

0 likes

I just tried this recipe and am very happy with it -- being new to Vegan-ism, nice to know I can still have a tasty snack or two  :)

0 likes

Good... but I was a bit disappointed, considering the superstar status of this recipe on this site.  I have had much better results with the Chocolate Chip Cookies the Way They Should Be recipe.  But I don't rule out the possibility that I did something wrong.

0 likes

I haven't tried these yet but I want to!

can you buy carob chips at a health food store? cause our local grocery stores don't carry such things...

KellyKamikaze's picture of them looks heavenly.

0 likes

These cookies turned out pretty good for my first batch of vegan chocolate chip cookes, i want to try and find a way to make them chewier :-D

0 likes

Pages

Log in or register to post comments