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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?

These cookies are just plain amazing. They're quite addicting though.....(not good if you're trying to watch your weight! Just kidding.  :o)

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These are the best chocolate chip cookies I have ever made, vegan or not.  They are also the easiest.  (I hated creaming vegan sugar into cold butter.)  The come out thick and chewy.  One thing that I have noticed is that they hardly spread at all during baking, like most recipes do.  If you put the dough on the sheet in balls, you will end up with ball shaped cookies.  You can also place them really close together.

Deltyfinder
www.webpronews.de

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These were really good!  Like others, I only left them in the oven for 8 minutes.  I added 2 Tbs of cocoa powder and cashews along with the chocolate chips.  I had to add about an eighth cup more water to the dough.  It was kind of crumbly but formed nicely shaped cookies that didn't flatten in the oven.  I used canola oil like the recipe called for which was nice because I don't usually buy earth balance.  Great recipe that I will make again!  Oh, and easy clean up because I didn't have to get out the mixer!

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I halved the recipe and it made 10 beautiful cookies.  I used a mixture of kamut and buckwheat flours, replaced the water with soymilk, and used vegan butter instead of oil (I have no luck with oil in cookies!). 

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These cookies are great! My husband said they don't even taste vegan lol. I followed the recipe but found the dough to eb a little dry so I added about 1/4 cup of water. This is definately going to become a regular around there.

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Love, Love, Love, LOVE this cookies! They're super easy to make, I always have the ingredients on hand, and they taste yummy!  ^-^

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ok, this recipe is def a vegan cookie benchmark! They were so easy to make, and surprisingly chewy and moist! I even made them gluten-free and they still soared past my usual vegan cookie expectations! my sister and I just ate 5 1/2 each in one sitting, we are cookie crazy, here is the gluten-free version:
http://sketch-freeveganeating.blogspot.com/

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Okay, the first time I made these, they were amazing and delicious! I've tried several times since, and can not get them yummy again. Not sure what I'm doing wrong here!

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Meh... the base was somewhat bland.  Imho, one of the most important tastes for chocolate chip cookies is the buttery tone, and it was totally missing that.  They also cooked unevenly- they were too crunchy on the bottom, and the top was still doughy (and, yes, they were on the right rack).  They were better when I pressed them down before baking, but still not great.  My friend gave them the "Well.... I've never tasted an eggless cookie before" line, so I know I wasn't the only one.
Frankly, I was really dissapointed after all the great reviews.

The one thing I do like is that they are very basic, with materials I always have, and I think they would work well as a base recipe to make additions and mess around with.

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I just finished my second batch of these and they are still amazing. I used a little over a teaspoon of cinnamon since it's awesome, but would probably go a little higher next time. Everyone who's tried them loves these cookies.

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