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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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Recipe Category: 

SO HOW'D IT GO?

AMAZINGGG!!! i used whole wheat pastry flour and these cookies turned out great. My brother, who is not the biggest fan of vegan food, loved them. I will def make them again.

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I have done alot of baking and could tell that the dough was too dry. I added a 1/4 cup of peanut butter and upped the water and replaced it with soy milk to 3/4 of cup. The peanut butter also adds a nice brown look to otherwise pale cookies. I used the cinnamon and added in a small package of walnuts and vegan semi-sweet chips.

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:) :) :) I LOVE these cookies!

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These turned out really nicely...definitely one of the better recipes I've tried! I did make some changes, though.  As far as the cinnamon, I did add between 1/2 and full tsp and they are delicious! Opt for closer to the full tsp if you love cinnamon flavor with chocolate like me, but stay away if you want a tried and true ccc! The 1/4c water was not enough liquid as many have said, so I added a little under 1/4c of chocolate soymilk (I used Silk) to make them a bit richer. Finally, I melted Earth Balance butter spread to equal the half cup of oil called for.  I always find EB butter (versus oil) gives the nice rich flavor we all miss from those good old homemade dairy-filled cookies. I ended up baking about 10 minutes per batch, turning at 5 minutes.  The best way to check if they are done, as I know ovens are variable to the max, is to check the bottoms by lifting up gently with a spatula.  They should be nice and golden brown! MMMM.  Mine ended up with (GASP!) too many chocolate chips! I didn't know there was such a thing :)  The flavor of the cookie part is nice and fluffy delicate, so too many chips was overpowering.  I'd add around 1/2-3/4c next time.  It seems like too little for a chocolate lover, and I often add in more than called for, but this just isn't the cookie to do it in!  They're tasty enough as is.  Enjoy!

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I never get tired of making these cookies. There the most delicious cookies I've had nonvegan and vegan  :D

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No joke, I have probably tried every single cookie, brownie and cupcake recipe on here and they all taste like bland oil and flour! But these cookies were AMAZING!!!!! Omg, I have made like 5 batches, all perfect. I used vegan butter ( Aussie earth balance equiv.), no name brand dark cooking choc and raw organic sugar. These are a hit with everyone :) thankyou!

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These were absolutely wonderful. They have a healthier taste to them, not overly sweet at all. They were also so simple to make! I don't like chocolate chips so I left them out and they taste just perfect.

Thank you for this wonderful recipe!

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Just like everyone said... best chocolate chip cookies ever! Yes, the batter is a little dry. I added maybe about 1/6th cup soymilk. It made 18 cookies, it could've made 19 if I didn't eat the raw batter :) and baked in about 8 minutes. They came out thick and fluffy and perfect. 1/2 tsp of cinnamon was just enough for that warm hint of homemade, if you know what I mean.

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;)bmade these again and they were gone the same day!

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I loved making these cookies, but I was reading some reviews and my cookies were actually very 'cakeish' like. And I made them into ball shapes in my tray but they 'melted' and changed form, opposing what everyone said about them.
Does anyone know what I did wrong for this recipe so that it it a bit more cookie like, crunchy or chewy, and I wanted to make them 'fatter' because mine came out flat.
Thanks!

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