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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?

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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