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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?

I dont know if I did something wrong but after i finished the whole batter was stuck to my hands. Also, they tasted more like sugar cookies with chocolate in them. They were fairly good-tasting when finiished though, except they didnt taste like choclate chip cookies.

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this is the best chocolate chip cookie recipe on this website.

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These are amazing! I even rolled them into little balls and put them in the freezer to put in/on icecream, smoothies or to just munch on for a little frozen treat of the great cookie dough taste. Thank you!

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I used 1 cup unbleached flour and 1 cup oat flour and they came were DELISH!!!

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I loved these cookies - thank you so much!! I'm going to throw some coconut into the next batch. However, I do agree that it got a bit crumbly towards the end of the batch and I had to add a wee bit more water - molasses is a great idea veggievulture, I might try that next time too!

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I loved these cookies - thank you so much!! I'm going to throw some coconut into the next batch. However, I do agree that it got a bit crumbly towards the end of the batch and I had to add a wee bit more water - molasses is a great idea veggievulture, I might try that next time too!

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I loved these cookies - thank you so much!! I'm going to throw some coconut into the next batch ;)

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Hi there, I'm an intern for Animal Place, a farmed animal sanctuary that also does outreach to the community about veganism and animal rights. We are compiling a list of recipes to give out to new vegans and I was wondering if I could use your recipe and picture? I would give you credit, of course. Email me at Rachel@animalplace.org please!

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My son said, "Mom you make the best cookies ever! I bet you could win a making cookies contest!" I made them exactly as described. Mine baked for 8 minutes because the time was a little vague in the instructions and they are perfect. As described by others you need to shape them how you want them because they will not flatten out like non vegan cookies.

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I have made and reviewed these in the past but I'll comment on the modifications I made today. About 1/4 of the flour was whole wheat pastry flour (just using up what I had left), I used maybe 2 tbsp less than the 1/2 c oil specified, added an extra tsp vanilla, and added 1 eggs worth of Ener-G egg replacer. The extra vanilla and egg replacer were added in an effort to get these closer to the taste and consistency I prefer. I flattened them out before baking since I know they don't flatten out on their own, and put them in the oven for 11 minutes. Turned out great! My modifications worked out as I was hoping they would.

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