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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?

Hate to be a party pooper but I did not like these at all.  The oil gave them a nasty flavor maybe I should have used soy butter.  My husband likes them but I dont.

What kind of oil did you use?  For cookies I use a nut butter-either peanut, almond or walnut.  It makes a HUGE difference.  Earth Balance sticks are also great in baking.

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Hate to be a party pooper but I did not like these at all.  The oil gave them a nasty flavor maybe I should have used soy butter.  My husband likes them but I dont.

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Yeah these were good! I let them sit overnite and then put then very briefly to reheat in the oven...crispy and goey just like cookies should be.  I used a but of earth balance a little less oil and some applesauce.  They were so filling...next time i'd like to try it with less oil...i can see many combinations.  great recipe!

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These passed the ultimate test....bakesale!!!  These sold for 50 cents each, and were gone within half an hour!  Yum!  I accidently made mine with too much water, but they still came out delicious.

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These came out really, really good. I used vanilla soy milk instead of water, and Earth Balance instead of oil, and they came out really fluffy and tasty. I also used a little more liquid than the recipe called for, because I live in a high altitude. These cookies are fantastic.

so, i've discovered that these can be made absolutely flawless by doing the things i mentioned above, and using half regular sugar and half brown sugar. They are AMAZING this way. Just thought everyone should know.  :)

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Very tasty!  My DH loved them!  I had to take them to work before we ate them all!!  :D

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Made a double batch for a big group of my omni co-workers, and they loved loved them. Get this-- one guy, who is from Wisconsin and literally drinks 3 glasses of milk a day said, and I quote, "I think these are the best chocolate chip cookies I've ever had."

That's how good they are.

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i just made these ... and all i can say is how pleasantly surprised i am! i haven't made chocolate chip cookies in a very long time, and i've never made them vegan before, but these totally beat out my old standby recipe. thanks so much! (it's also super easy!!!) YUMMY!!!

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had one & pronounced them good.

I had no baking soda this time so made some out of tartare & bicarbonate, and managed to firstly use too much bicarb & secondly not mix them well enough.

This resulted in some bikkies with a bitter after-taste ‹ but people ate them anyway › which to my way of thinking makes this a robust recipe.

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I had meant to attach a photo of these cookies the last time I made them....earlier this week.  I have made many people happy with these cookies and will continue to do so.

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