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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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SO HOW'D IT GO?

I am brand new to vegan cooking, and this was one of the first recipes I tried out.  I used whole wheat pastry flour, the turbinado sugar and grain sweetened chocolate chips.  Cut down the sugar to 3/4 cup, since I don't like my desserts too sweet.  Felt they were a tiny bit greasy, but just used a bit more flour.  They were pretty good.  For the second batch that went into the oven, I added sliced almonds.  But both types were good!  Baked for 5 minutes, then rotated for 5 more minutes.  They came out soft, just the way I like my cookies!

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These are my new favorite cookie!  That's a huge compliment coming from me, since I'm a professional cookie eater (I don't get paid for it, but I do it really, really well...and often).  I followed this recipe exactly (mostly) and it was quick, easy, and crazy delicious.  I did have to add a bit more water due to the crumbliness issue, and since I only had about 50g of chocolate chips left I threw in some unsweetened carob chips, too.  Surprisingly, that worked really well and it was all I could do to avoid eating all of the dough before it went into the oven.  And it's all I can do now to stop myself from getting more cookies because I know if I do I'll have a sore tummy in the morning.  You must make these now!  Yummmmm.

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These were absolutely delicious. I have been making them for about 3 years now, and decided to sign up so I could rave about how excellent they are! Thank you so!

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These were pretty good! They were a little bland, though. Maybe it was because I had to add another 1/4 cup of water because the dough was too dry. I used a cup of chopped up chocolate chunks because I had no chips and they were fine. I would make them again!  ;D These were better than the recipe I tryed from the book Vegan with a Vengeance. I don't know why but those didn't work for me at all.  :-\

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So amazing! I added a tiny bit of peanut butter. I brought them for my 5th graders in my Hebrew School class, they loved them! So did my family and friends!!
Thank you

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I followed the recipe exactly and I really liked them! I am not good at baking at all and these came out very well. I think I'm going to try another reviewers suggestion of using vegan buttery spread instead of the oil. Maybe it'll taste more "buttery" that way. But I do like these very much. I found using the raw sugar gave them a little crunch but they were chewy and good! Thanks for sharing!

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These came out really, really good. I used vanilla soy milk instead of water, and Earth Balance instead of oil, and they came out really fluffy and tasty. I also used a little more liquid than the recipe called for, because I live in a high altitude. These cookies are fantastic.

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i've made these countless times, and i really like them. i usually add more water or soymilk, as many people have said, and i have a messed-up crappola oven (basically a glorified e-z bake oven) so i have to cook them for at least 15 mins. tonight i really wanted to make them again, but i was out of choc chips. instead, i used raisins (which i always have on hand) and upped the cinnamon by a ton, plus added nonsensical amounts of nutmeg and ginger...and they were fantastic. like, amazing. better than choc chip. maybe i'm exaggerating, but my boyfriend agrees. anyway, great recipe!

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This recipe is wonderful!Im really excited about it  ;D The 1st vegan cookies I've ever made, and theyre awesome!! Sorry the picture is so dark I took it w/ my webcam on the laptop..lol.

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This is the best cookie recipe I have ever made.
They come out perfect, every time.

I even tried it with a jar of  baby-food prunes as an oil replacement. They were YUMMY, too.

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