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Easy As Heck Vegan Chocolate Chip Cookies

What you need: 

2 cups all purpose flour (King Arthur)

2 tsp. non-aluminum baking powder

1/2 tsp. sea salt

2 tsp. cinnamon

1 cup sugar (Florida Crystals, the chunkier ones)

1/2 cup canola oil

1 tsp. vanilla

1/2 cup water

1 cup vegan chocolate chips (Enjoy Life brand)

What you do: 

Preheat oven to 350 degrees F.

Mix everything together in a large bowl, well!

Using a small/medium scoop, (or a spoon) place on lightly greased cookie sheets. (we normally use stone ware)

Bake 10-12 minutes. Cookies won't brown on top when they are done.

Enjoy!

 

 

Recipe Category: 

SO HOW'D IT GO?

These were yummy! I subbed whole wheat pastry flour, and I used unsweetened almond milk instead of water. I also added a teaspoon of molasses. Delicious! I might reduce the cinnamon next time - it was a bit overwhelming for me, but otherwise very tasty!

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I'm not sure what happened different with my batch that no one else here has mentioned, but these cookies *seriously* challenged and whooped my sweet tooth! I have never met a cookie (or anything edible, really) that could give me a sugar headache so quickly. Not since I was a kid anyway, many moons ago. I mean, I could feel that sick, light headed sensation by the end of the first cookie. 

The only thing I did different from the recipe was to plop a scoop of peanut butter in the mix, and I used organic carob chips instead of regular chocolate chips. They have a bitter quality to them, so I expected the cookies to be mild. 

I'll try these again someday, but will definately be reducing the sugar! Maybe I'm just getting too old for sweets, I don't know. Sure hope not, though! 

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Just made these. I added a couple of Tbsp of peanut butter as potomousrex suggested since the dough did not really come together easily. I rolled them into balls and flattened slightly. They were PERFECT! Loaded with chocolate chips and super sweet!

Also, I used 1/2 and 1/2 WW flour aand AP flour.

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This was amazing! It worked perfectly for me, they were pretty soft throughout but still fantastic! Just keep a close eye on them while they're baking since they don't brown!

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These were good but I found that I needed more liquid. I used almond milk instead of water (about 2/3 of a cup instead of 1/3). I also added 1 tbsp of ground flax.

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Just made some.I was worried as mixture didn't bond properly,but came out great,and so delicious.

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These turned out really well! I threw in a tablespoon or two of peanut butter beacause they werent binding like a cookie dough, and it wound up delicious! I wish I took some pictures-the only thing was they spread on my test batch which I flattened, but not when I balled them like drop cookies...not a big deal, just a reference for anyone else making these, as this was my first go at vegan baking. Loved them, and my omnivore friends had no idea until I told them!

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I love this recipe!!  

I made them gluten free with a flour mixture of sorghum, potato starch, and tapioca flour.  

Super easy and turned out great!  

 

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