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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: 
Cooking Time: 
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Recipe Category: 

SO HOW'D IT GO?

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...

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made these with margarine instead of oil, and added a tsp of peppermint extract and a handful of crushed walnuts!

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I made these again, but I was feeling lazy and pressed the dough into an 8x8-inch square pan and baked them into bars. YUMMMMMMMY!!!! I kept having to return them to the oven to cook in the middle, totaled about 20-25 minutes. Take the out to cool when they are golden brown on top (if you make them in cookie form, do NOT let them get golden brown, or they will be too hard after cooling, but for bars it is perfect). I love this recipe!

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I made an account with Vegweb just so i could rant about how amazing these cookies are. I've tried some of the other chocolate chip cookie recipes on the site that were pretty highly recommended but none of them compare!

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Anonymous

This is such an easy recipe and the product is wonderful!! I made them while my grandparents were visiting, and my grandpa who is from france and is a very traditional meat eater loved the cookies!! He took three cookies, so that told me that they had to be good! My parents and sister also loved them. I used applesauce instead of the oil and used less sugar than was asked for. I also used organic semi-sweet chips.

I recommend it to anyone!! Please try this recipe.

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These are amazing! I had to watch myself or I'd have eaten the whole thing of dough!!!

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These turned out great for me.  I used regular white sugar and half whole wheat/half white.  They took 12 minutes to bake and firmed up after cooling.  They were reminiscent of snickerdoodles in texture, so I assume if they were cooked for a shorter time they would be a little more "classic"
Thanks for a great recipe!

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i made these cookies just now, and they were great. even my mother who groans in horror whenever i start baking, liked them! the outside was slightly crisp, and the inside was nice and chewy. they are the closest thing to real edible cookies i've ever made. THANK YOU!!!! oh, i just wanted to ask, if you use whole wheat flour to bake stuff, do cookies come out really dense and heavy? or am i just a terrible baker?

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:D I have made these cookies so many times!  I love them.  My friend got all his teeths knocked out and couldn't eat hard foods, and I made him just the raw dough and he luffed them too!

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I really liked these cookies. They were easy to make and I normally have all of the ingredients on hand. I used granulated white sugar in place of the turbinado and added 1 tbsp molasses to the wet ingredients for colour. I added 1 cup chocolate chips. The dough was a bit crumbly, but I mixed it with my hands and it came together. Near the bottom of the bowl it was too crumbly to shape into a cookie so I added a few drops of water to the dough. The cup of chocolate chips was a bit much (can there be such a thing?), next time I will reduce the amount to 2/3 cup. The cookies baked for 8 minutes. They turned out soft and chewy--they firmed up nicely after cooling. The molasses is a nice addition, it gives the cookies a golden brown colour and it tastes awesome!

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