Happy Vegan Chocolate Chip Cookies
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
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.
SO HOW'D IT GO?
Day 2 and they are still soft and chewy. These are officially my new favorite chocolate chip cookie recipe. :)
I made these this afternoon and they are very good, but I'm afraid they will be hard as rocks tomorrow like the last batch of vegan chocolate chip cookies I made (not a recipe from this site.) I hope I'm wrong!
I did make some changes--subbed applesauce for half the oil, subbed whole wheat pastry flour for half of the white flour, added chopped walnuts to half the batch (hubby likes cookies with nuts, kids don't), and added an extra 1/8 of a cup of soy milk to the dough when I realized it was going to be too dry. I didn't flip them, though I tried at the 5 minute marker and as such, I have NO idea how anyone could successfully flip them.It would have torn them apart had I kept trying.
As of right now they are perfectly chewy and delicious. :) Thanks for the yummy recipe!
Why are these rated 4 stars? I have tried quite a few vegan chocolate chip cookie recipes and these are so easy and so delicious. Plus the recipe is really versatile. You could do just nuts or nuts and raisins in place of the chocolate chips. Add cocoa powder to make a chocolate cookie, etc. These are great and thank you for such a simple and delicious recipe. I gave these 5 stars!!!!!
Once I got started making these I realized that I had baking soda and not powder. (Darn trader joe's misleading packaging!)
I was not able to run out to the store so instead of using the called for 2 tsp of baking powder I subbed 1 smallish tsp of baking soda in its place. The cookies came out both beautiful and tasty. My friend that I made them for kept telling me over and over how delicious they were, and even emailed me this morning to tell me again. and shes not even vegan!
just wanted to say that baking soda WILL work in a pinch, just use less, about half the amount called for. ;)b
Also, I almost always sub earth balance in place of the oil.
best cookies ever! love them with soy milk. any suggestions on where to find vegan chocolate or carob chips at a reasonable price? health food stores are kind of pricey, even the grocery store. only had one type in stock, $5 for a small bag. :o
Enjoy Life brand mini chips (possibly relegated to the gluten-free section of a hfs) are the best. They taste great, are mini so you get a greater distribution of chocolate, and they don't melt at room temperature. I've tried other brands and these are worth the $4 a bag. If you're near a Trader Joe's, their semi-sweet chips are vegan. You can find them on the shelves in the freezer aisle. They're less expensive, but they also melt a bit at room temperature. When I use them in something like cookies they get my fingers messy when eating said cookies.
I used all purpose flour, white sugar & soy milk in place of the water... the cookie dough came out pretty dry, so I added another 1/4 cup soy milk and it came together really well in the end. I didn't flip them, I baked them for 10 min at 350 and they turned out GREAT. ;)b
These were pretty good. I split the recipe in half, and made half with white flour and half with whole wheat.
The whole wheat half, I added in 2 tbsp of cocoa powder. I personally liked the double chocolate ones better, but the other taste testers liked the original recipe more. More for me I guess!
I did use turbinado, and tried to dissolve it as much as possible in the oil, water, vanilla mixture without heating it too much. Could still feel some of the granuals in it when eating though...does anyone have a suggestion for that? That's the only thing I hate about using turbinado.
I am a new veggie and made these cookies the day I found this recipe. ABSOLUTELY DELICIOUS!!!! They were a little crumbly but I think with some practice they'll turn out looking just fine. Thanks a lot!
I've made this a few times before and loved it. But today a friend and I wanted cookies, and I didn't feel like doing a lot of work. So I put it in a pizza pan, baked it for 16minutes, rotating 180 degrees halfway through, and it came out AMAZING!! The center was a little soft, but that was the best part :)>>> There isn't much of that pan left, between the two of us...
This receipt looks deliciouse ;)b
Pages