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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 just made these cookies using:  buckwheat, spelt, and whole wheat flour,  1/2 cup dark muscovado sugar and 1/2 cup raw agave, soy-free earth balance margarine, cinnamon , bourbon vanilla, sunspire carob chips, pink himalaya sea salt, and chocolate hemp milk instead of water, and the baking powder and their divine.  if you take any recipe and follow the measurements but just customize it to what you have in the house and get a little creative, it will be pure magic...i love vegweb and am so thankful for all the yummy sharing and connecting!!!  yay vegans!!!

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YAY, this was my VERY first attempt at vegan baking, and it was an utter success!  my sweets-adoring family chowed this bad boys down.  i would have to say that the best part about these cookies was the raw sugar...it really gave them a satisfying crunch, so don't skimp on that!

also, i agree with other people that these cookies really don't melt down on the cookie sheet...they bake as the same shape you put them in as.   also, i would suggest a half a bag of chocolate chips...i went ahead and put the WHOLE bag in, and it turned out to be waaaay too many.

happy baking!!

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These are wonderful! I was able to use a bit less sugar and they still turned out great....kinda like the bad-for-you Tollhouse cookies. Yay!  :)>>>

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Just made them...Very good even with wheat flour
Will make them often for sure ;)b

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These are so wonderful!  Thank you for the recipe! I used whole wheat flour instead and added a few flax seeds in it for a little something extra. Either way these are great :D

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Great Recipe. Perfect. I touch of cinnamon is perfect for these cookies.

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I made these cookies the other night for my sister and my mom and they both were pleasantly surprised how great the cookies were. I loved the recipe; after they came out of the oven HOT I put a dollop of peanut butter on each and it was sinfully decadent. Thank you so much for this recipe!

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:)>>> :)>>> :)>>> :)>>> AWSOME!!!! I have never EVER had vegan cookies as moist and delicious as this  :)>>> and it LITERALLY converted my aunt to try being vegan when she get back home (im in texas, shes in washington  :'() BUT this is AMAZING!!! Thank you sooo much for this recipe

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i want you to know that this is the best cookie recipe i have ever used, i use it all the time andi usually intuitively use substitutes for things here and there.
thank you ;)b

i made an account specifically just to tell you how much i love this recipe.

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These cookies are sooooo good! I just made them and they turned out perfect! The only change I made was to use vanilla soy milk instead of water. I followed everything else exactly as written. I left them in the oven for about 8 minutes. I also made them pretty big. I got 13 nice thick cookies out of the dough. I probably could of left them in a few minutes more but they turned out nice and soft. I love them!  :)>>>

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