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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?

This recipe is so easy and makes really yummy cookies! I did make a few modifications to it though. I use 1/2 cup brown sugar  and 1/2 white sugar. I also used 1/4 cup soy milk instead of water.

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the dough was weird - crumbly - i ended up using my hands to form the cookieballs. i baked them for the suggested 5 minutes and looked at them to flip them over but they were till completely round and hadn't "melted" down at all. added 5 more minutes onto the cook time and they STILL weren't really flattening out but i pulled them out and flipped them over anyway. didn't come out the nice golden color im used to and are more balls than anything still but the taste is fine!

i didn't make any alterations in the ingredients part whatsoever because my dad wanted this exact recipe to a T.

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Reviewing again. I have now made these cookies numerous times--they are SO simple to throw together. For my latest variation I used half whole wheat pastry flour/half spelt flour. Also, in addition to the chocolate chips (1/2 cups worth), I threw in crushed pretzels (~2 small handfuls) and toffee pieces (1/4 cup). AMAZING, and that's really all I have to say. Try this recipe!!

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this cookies were the bomb , they were the best chocolate chip cookies i had every made..they were a bit falling apart as i was making the little balls to place on the cookie sheet but i improvised and added a bannana that took care of that , i also used extra virgin cocunut oil instead of oil.they were great..one thing i wasnt happy about was that the sugar hadent disolved any ideas what to do...?

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I made these once because I saw how many people had really high reviews of them. I did like the crunchiness due to the turbinado..but I couldn't get the dough to really stay together and I was left with a plate of cookie pieces. Don't get me wrong, the cookie pieces were delicious..I guess I just need to figure out how to get them to stick together a little better. Maybe I cooked them for too long or too short? I don't know.

I have made these cookies multiple times...I love them! But you are right about them not holding together. I use a flaxseed and water egg replaced. Does the trick to make fabulous and happy vegan cookies! Hope that helps!!

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I made these once because I saw how many people had really high reviews of them. I did like the crunchiness due to the turbinado..but I couldn't get the dough to really stay together and I was left with a plate of cookie pieces. Don't get me wrong, the cookie pieces were delicious..I guess I just need to figure out how to get them to stick together a little better. Maybe I cooked them for too long or too short? I don't know.

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  I think next time i might try brown sugar instead of white for a different flavor.

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These tasted really good but, when i mixed them, I had to add more moisture.  I added about 1/4 cup more water and a touch more vegetable oil.  These things spread to be huge!  Much bigger than I imagined.  LOL!  ;)b

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The texture of these is AWFUL and is nothing like real chocolate chip cookies. ??? I had to add quite a bit more liquid because the dough was so crumbly that you couldn't even form them into a cookie shape. Even with the added liquid some still fell apart.  The taste is nice but they are not cookies. They look absoluetly awful because of flipping them, I would NEVER leave them with a neighbor or bring them to a party. I have made these twice and will keep searching for a better  :(recipe.

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I keep making these, they are amazing!
I think the general problem is ingredients.
People, you NEED to use margarine and soymilk as subs. You will need to use more aoymilk depending. Maybe people use too much? It should be super thick but not crumbly or sticky. Crumbly could be not mixed properly too! Get your hands in there!
I can't make these in my mini convection oven, so good ovens are important. I always use fan forced heat while baking, or a gas oven. You cook for less than 5 minutes, pull them out as the top browns slightly. When they cool, They will firm to a soft delicious cookie! This is not a biscuit in any way....it only needs heat to set.

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