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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.

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SO HOW'D IT GO?

These cookies are by far the best I have ever tasted. I found the dough dry when I mixed it all up, so I added a couple tablespoons of rice milk and mixed it all by hand.

The recipe  made exactly 2-dozen cookies.

YUM, I am making these again as soon as the current batch is all eaten up.

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Finally made these and they were delicious!  Soft, chewy, and moist. This was my first cookie recipe where I didn't use a banana and it definitely came through and hit the spot as this taste is resembles the "i cant believe its vegan" one, although the batter was crumbly and I had to add extra water.  Even after, I still had to hand mold.  Does anyone know why many of us are ending up with such results?  In the other tollhouse cookie recipe on this site, the batter was wet enough so that I could just spoon it onto the cookie sheet.  If anyone knows the exact amount of water to add in order to achieve a drop-cookie batter without offsetting the sweet flavor please let me know!  I will be experimenting more with this recipe.  I purposely didn't add the carob chips in case of a screw up so I'll add it next time.  It was definitely the taste and texture for what I wanted though! 

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Threw some of these together for our kidz, used marg the first time because the oil was hiding at the time by olive oil the second time. Both times, the biscuits sagged and ran a lot while baking (which didn't hurt the flavour) and set a bit crumbly. For my (lack of) cooking skills, not too bad.

The (electric, non-fan) oven didn't cook them evenly, so the turning-at-halfway part of the procedure did double duty.

The end result was consumed with great gutso by a 6yog and 7yob. (-: Oh, and a 37yo wife :-)

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I have been tempted to try this recipe but I am rather low on carob chips.  Are the chips absolutely necessary for this recipe or can I eliminate the carob chips and make sugar cookies from these?

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I just made these for my crew of kids. The batter was really, really crumbly. I had to hand-mold the cookies. They finished product tastes good but has a bit of a salty/baking-powdery taste. Next time I will definitely use a vegan butter and more moisture. This is a recipe with a lot of potential!

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I'm SO glad I read the reviews. I couldn't believe the cookies were done when I took them out of the oven, but after they cooled they set up into nice moist chewy cookies.
The recipe also works very well with my non-measuring style of cooking. Sure I measured the sugar and flour (for the most part), but everything else I just sort of eyeballed. They came out fabulous. I was dubious about the cinnamon, but, really, WOW.
I can't wait until my boyfriend gets home to try them!

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Anonymous

These are super yummy! My hubs ate them all up!

I wouldn't recommend making these without the applesauce, one and one half teaspoons is all it takes to make them spread, added with the sugar/oil/vanilla mixture.

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Anonymous

It just seems like there wasn't anything to make them 'rise', that's why they don't spread. I added applesauce, they're in the oven now, and they're spreading like normal cookies do.  ;D

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i made these and they came out great...i went a little over board on the cinnamon because there was no measurement specified so i put a tablespoon, good but maybe a little tooo much........how did they go over?  well i loved them, my non-vegetarian father and boyfriend thoght they were great and my non-vegetarian very unsupportive mother said that they "sucked"  --haha thanks mom..............but i think all the great reviews cancel her out

one thing---my batter was very very dry and crumbly so i added about 1/2 cup of vanilla soy milk and then it was perfect!

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This is hands down, my favorite chocolate chip cookie recipe! At first, I thought it wasn't going to work because my dough was a bit crumbly ( I had to add an extra tablespoon of water) but after 12 mintues in the oven, the cookies came out very lightly crispy on the outside but soft and a bit chewy in the inside. I didn't preheat my tray either and I don't really see a point? But maybe that's just me.

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