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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?

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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Heres a photo of my cookies out of the oven with the edited recipe. Unfortunately vegweb is buggin so I couldn't upload it to the site, but I couldn't NOT show you my yummy cookies  :)>>>

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Okay, maybe this is just me but I made these exactly as directed in the recipe and they were the absolute worst cookies I've ever had. I thought I was doing something wrong when the dough was really crumbly and had to mold it into balls on the cookie sheet in order for them to stay together. However I double and triple checked the recipe and everything was correct. The dough tasted like nothing with chocolate chips. After baking, the cookies tasted like really really really really bland sugar cookies with chocolate chips. I was kinda sad about this because I made them with a non-vegan friend and I hope she doesn't think that all vegan cookies are bad! ah well...

I had a similar experience, except that I caught it when I tasted the dough and fixed it and they turned out okay.  I am actually confused as to why everyone is saying these are sooo wonderful if they truly followed the recipe.  With modifications, these cookies came out fine although nothing to get super excited about.  I had to use 1 cup of liquid; I used 1/2 cup soymilk and 1/2 cup water.  I didn't add any sugar but I think that would have helped a little with the "blandness..." I wasn't in the mood for anything too sugary so I didn't mind.  I also added macadamia nuts, not out of necessity obviously but just because I wanted to, and I let half the macadamia nuts and half the chocolate chips steep in almond extract before I added them to dough, which helped with the blandness also and were really yummy!  All in all, this is the kind of recipe I would use for a very basic cookie on a day when I randomly want cookies for myself and don't have the time, energy or ingredients to do anything special.

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Okay so I made this tonight and oh my gosh, I can't believe its vegan LOL XD Heres how I edited the recipe (and made half batch)

    1 cups unbleached whole wheat flour
    1 teaspoons baking powder
    1/4 teaspoon salt
    pinch cinnamon
    1/4 cup vegan carob chips
    1/2 cup raw vegan sugar
    1/4 cup mashed banana (1 small banana)
    1 teaspoon vanilla
    3 tablespoons  water

for those wondering if you follow my recipe listed above its only 95 calories per cookie with only 1g fat, making these  a low-ish calorie cookie thats almost fat free! I give these a 5/5. that being said, if you do not flatten these cookies, you'll get puff balls. I ended up putting balls on the silpat sheet and taking a rice paddle lightly greesed with olive oil and pressing them flat, they rise a bit but not widen. also GREASE YOUR PAN, I cannot stress this enough if you arne't using oil in the recipe, I used a silpat and they still got stuck!  :o :o :o :o

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just pulled mine out from the oven a few minutes ago. they appear to be more snickerdoole like, so i am going to flatten them next time. very yummy however. :) followed the recipe to a T. tres good!  ;)

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I made these cookies with apple sauce instead of oil and regular sugar. I baked them at 425 degrees and waited until they turned a golden brown. My wife could hardly wait until I got them out of the oven to taste them. She said they were the best chocolate chip cookies she had ever eaten. This was the second time I tried this recipe and the second time cme out much better.

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