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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 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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These came out delicious but they didn't spread out.  That kept their basic shape.  What did I do wrong?    Everything was at room temperate.  Should I have greased the cookie sheet?

I don't think you did anything wrong -- I've made these cookies a lot and mine don't really spread either. I usually flatten them slightly before baking if I don't want them to be round. :)

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These came out delicious but they didn't spread out.  That kept their basic shape.  What did I do wrong?    Everything was at room temperate.  Should I have greased the cookie sheet?

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I made these with my son o Frida night and they were terrific!  Mine did not spread like a normal chocolate chip cookie and were a  bit of a golf ball shape but that may be because I rolled the dough into  balls as the batter was a bit crumbly to just spoon onto the baking sheet.  The flavor was great- I love the texture the trubinado sugar provides and even though there is not a lot of salt you can really taste it and it helps to accentuate the other flavors in the cookies.  They were good enough that I posted them on my blog!  NExt time I am going to experiment with using almond milk instead of the water and see what happens.  Great recipe!

http://www.theveganversion.com/2012/03/chocolate-chip-cookies.html

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After reading all the reviews for this recipe, I was a bit confused , as half were saying these were great, while the other half werent so happy. But I decided to try them- and I'm glad I did! They definitely rival store bought, non-vegan cookies!! They were nice and crispy on the inside, yet soft and chewy on the inside. My 2 year old son gave me the seal of approval- after devouring 2 in rapid succession, I asked him if Mummy made good cookies- and got a huge smile and a big "YES" in return! ;)b

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:> :)>>>
yummmmm.
This recipe is tasty and quick. I added 1/4 cup chopped pecans, a tablespoon of flax seeds and 1/4 cup quinoa flakes.

My boyfriend liked them and he is  picky one...

O

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