Chocolate Chip cookies
2 tablespoons ground flax seed
2 tablespoons cornstarch
2 tablespoons canola or vegetable oil
4 tablespoons boiling water
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup vegan chocolate chips
1 cup quick cooking oats, optional
1/4 cup canola or vegetable oil
1/4 cup vegan margarine, melted
3/4 cup vegan sugar
1 cup brown sugar
2 teaspoons vanilla extract
1/4 cup nondairy milk
1. Preheat the oven to 375 degrees F. Take out 2 cookie sheets, place in fridge or freezer to chill. It is important that the cookies are put onto a cool surface before going into the oven.
2. Mix flax, cornstarch, 2 tablespoons oil, and the boiling water in small bowl and let sit for at least 10 minutes. Should be a wetter-paste like consistency, use a bit more water and oil if looks dry. This can sit while you mix the other ingredients together.
3. In another small bowl, mix the flours, baking soda, baking powder, salt, chocolate chips, and oats, if desired. In a large bowl, mix the 1/4 cup canola oil, margarine, sugars, vanilla, the "egg" mixture from step 1, and milk. Mix well, but don't overdo it.
4. Chill dough in the fridge for a couple minutes. I know it's a pain but it's worth it. Place cookies by rounded tablespoon onto chilled cookie sheets, and bake for about 9 -11 minutes. Let cookies cool for about 5 minutes before removing from cookie sheet.
Source of recipe: I was sick of failed attempts at vegan chocolate chip cookies, so I examined ratios and egg substitutes of other chocolate chip cookie recipes until I created a combination which is tollhouse like and yummy. The ingredient list looks long, but it's so worth it to have some cookies that finally taste real.
SO HOW'D IT GO?
This might just be the perfect chocolate chip cookie. I was skeptical at first because the flax/cornstarch/oil mixture smelled disgusting and made my dough smell and taste funny.
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You are a visionary. These cookies are unbelievable.
Ener-G egg repleacer worked fine instead of cornstarch (it's basically just potato starch anyway), but I didn't do it for any particular pre-meditated reason, only because I didn't have cornstarch around.
Thank you!
I find it is best if you let the dough sit in the fridge for a few hours. Making it the night before baking is even better. The cookies come out with a better shape.
;)b These cookies are amazing!
I followed the recipe exactly (except I halved it), and it made about 40 cookies. Baking them for 8 minutes was perfect. This has to be the best chocolate chip cookie recipe I've tried!
Used all AP flour and water in replacement of nondairy milk.
The dough was wet so I added about 1/3 c more flour.
Yummy.... not amazing, but yummy. Will make again, maybe mess around with it.
This might just be the perfect chocolate chip cookie. I was skeptical at first because the flax/cornstarch/oil mixture smelled disgusting and made my dough smell and taste funny. I think it was just my organic canola oil that is really strong though. I used all AP flour instead of ww and left out the oats at first, but the first batch I baked spread out really flat, so I added about 3/4 cup of the oats to the dough and put fewer cookies on the tray and they were much better after that. The texture is excellent and they're not overly sweet. I used dark, ricemilk, and white chocolate chunks in mine. Yum!!
My new favorite cookies on this site. So good. Genius.
These cookies are AWESOME!!! :D i used banana as the egg replacement instead of the flaxseed and water and they turned out great ;)b (see the pictures i posted) Thank you for the recipe.
And this is 2 eggs.
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