Happy Vegan Chocolate Chip Cookies
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
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.
SO HOW'D IT GO?
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.
like everyone said..Dough was very crumbly...Not the best Chocolate Chip cookie..but works when you are craving a vegan cookie.
After reading a ton of reviews for the recipe, I made a few tweaks to fit some common suggestions. Instead of turbinado, I used 1/2 cup brown sugar and 1/2 cup regular sugar (with a tad bit of the turbinado). Instead of oil, I used 1/4 cup Earth Balance and 1/4 cup apple sauce. I also added 1/4 cup vanilla soy milk in addition to the water. I omitted the cinnamon (because of my own preferences).
It made 15 really BIG cookies. I was shocked at how big and fluffy they were......I love soft cookies, but these were more like cookie cakes! They puffed a lot in the oven. Not exactly what I was hoping for. :( (Now that I think of it, I could probably salvage them by making them into ice cream cookie sandwiches.) The texture was fine, but even after almost 20 minutes in the oven they would not harden much. So if you like huge, fluffy cookies that resemble small cakes, this would be the way to go. But next time, I think I'll try to follow the original recipe more and see how it turns out. I'll probably omit most of the apple sauce and add a bit less soy milk than I did. I should probably spoon smaller amounts onto the cookie sheet, too.
Oh, and I was slightly disappointed in the taste of the cookie. It was a little too bland (though the 3/4 cup of chocolate chips that I used made it taste alright). Anyway, based on the rave reviews, I'll try this recipe one more time with the changes I mentioned. Hopefully it goes better!!
I appreciate the work that went into writing and posting this recipe. It is easy to make and with not too many ingredients. That said, I do not care for these cookies. Yes they are crumbly and dry and you can fix that by adding more liquid, but this makes them more tough as you have to mix longer to incorporate the extra moisture. Also, the reason these do not brown is because of the use of baking powder instead of baking soda. Indeed there is some sodium bicarbonate in the baking powder but it is unusual to use all baking powder rather than baking soda in a cookie recipe. I did add a lot of chocolate chips but I do think that there is such thing as too many as the cookies will balk (lol) and not hold together well. Flattening and shaping them on the sheet pan can also help with this. Definitely take them out before they really are done as you would with any chocolate chip cookie recipe. They will continue to set up from carry over cooking. Only preheat your sheet pan if you want crispy cookies. When I finally tasted them I was disappointed as they really do not taste like a chocolate chip cookie. They are less sweet which I do not have a problem with but without browning or a flavorful fat these are very lackluster. But thanks again for sharing with us. The number of posts about this recipe goes to show how many people's ideas of THE best cookie is different. To each his own :D
These...are not very good. I am an avid cookie eater and these disappointed me pretty badly, considering I read all of these amazing reviews. I made them exactly as the recipe said, didn't have any problems with consistency or anything, and they just taste bad. I know it's because I used canola oil like the recipe said. Maybe I will try them using something else next time.
I've made these many times before. Although, I think I've had to modify them every time because of working with different equipment; which results in a different outcome of the cookies.
Never the less, this time I decided to include 1/4 c. of Silk Vanilla Soymilk to help meld the mixture better. It was a little dry, and the soymilk gave it a boost; not to mention a bit more vanilla flavoring--which I highly recommend!
wow, these cookies really DO make you happy. nom nom nom nom :DDD
used dark chocolate chunks, had to use a bit more water... my oh myyyyyy <3
these cookies are delish. I didn't fully follow the recipe though, i added come raw cocoa powder and melted some coconut butter and stirred it in with the wet ingredients. the coconut butter adds a great taste. yumyum. I also put less sugar in and it still pretty sweet! :D thanks for the recipe
they have a really nice texture!
:)>>>
These cookies are awesome. I brought them to a work pot luck and they went faster then the cheese cake. Everyone told me no adjustments needed to the recipe!!
My boyfriend loves them too because they have only a little fat and are not overly sweet.
They taste like the vegan cookies from the Whole Foods I have to stop at while in Deerfield, IL...now I can make them myself...much closer.
Thanks very much!!
Wonderful recipe!
I subbed the water with soymilk and the suggested oils with coconut oil.
Cookies became fluffy and deliciously aromatic. Thank you for posting this. ;)
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