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?
These were the first baked treats I made when I became vegan... I was so happy to be able to satisfy my sweet tooth, and bake! Thanks so much for this recipe.. instead of the 1/2 cup oil, I use applesauce, and I usually substitute the water for non-dairy milk to make them fluffier.
mmm :)
I made a platter of vegan cookies for an out door wedding I went to, I made some of these as one of the three cookies on the platter, but I didn't tell anyone they were vegan, and no one could tell the difference!!!
I had a hard time finding dairy free chocolate chips, so I used a bar of Bakers Semi Sweet (Vegan!) and made chunks of it, so they were chocolate chunk cookies!!
I must say best cookies ever!
I make these all the time-in bar form.
I was at a potluck tonite (vegan) and this girl was setting up chocolate chip cookies. dh and i had some and he looks at me and says, "are these happy vegan?" then i noticed that distinct cinnamon flavor. so i asked the girl if there was cinnamon in them and she said yes. then i asked if the recipe happened to be called, "happy vegan chocolate chip cookies" from vegweb, and she said yes! she's not a member but googled vegan CCCookies and that's what she came up with!
anyway, i was proud of dh for recognizing the recipe, and proud of VW for being so famous. and i met a new vegan! and i told her to sign up and be a member.....too funny!
oh yum! another excellent review. I replaced all but a smidge of oil with applesauce, used whole wheat flour and threw in some ground flax with ghirardelli chocolate chips. deeeelicious. I live in a very non-vegan college dorm and people ask me all the time to make these :)
Not bad, I made these cookies and they came out pretty good. It is just really hard to find a perfect recipe (vegan or not)!
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<A HREF="http://www.tatianacochran.com">Awesome Vegan Girl</A>
WOW! these were cheap & easy to make, and everyone absolutely LOVED them! I'm going to make more later this week :)>>> I only wish I remembered to take pictures
I made these, they were great... no one even knew that they were vegan!
I think I might post pics on my blog. Check it out everyone, I have some great vegan recipes on there: www.tatianacochran.com
Oh....My...God!!!....YUM, Here is what I changed. I halved recipe, used 4 tbs. earth balance butter instead if oil, xylitol instead of sugar. I used vanilla soymilk (no water) until it was wet, much more than what was called for but I know it was cause the butter wasn't as wet as the oil, whole wheat pastry flour. Lots of chocolate chips. Flatten into cookie sheet (cookie bars) and baked for about 16 minutes. Absolutely delicious. Soft and SO flavorful. I ate WAY too much (it's gone.....) I love the changes I made and will do that again instead of cookies. I'm sure the cooking time will vary I just kept checking it.
For a speech I had to make in English, I went on a quest for the Ultimate Vegan Chocolate Chip Cookie. Days of trials and dozens of cookies and a bunch of reviews later, I came up with a variation to this cookie that truly yielded the PERFECT vegan chocolate chip cookie.
Here it is:
2 cups all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 T ground flax
3 T hot water
2/3 c. vegan margarine, softened
3/4 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla
2 T soymilk
1 cup semisweet chocolate chips
Preheat oven to 375. In a small bowl, whisk together flax and hot water, and set aside to gel. In a separate bowl, sift together flour, baking powder, cinnamon, and salt. Set aside. Cream margarine and sugars, then add "egg" and vanilla, and beat until fluffy, about 2 minutes. Slowly beat in dry ingredients, and add soymilk one tablespoon at a time. When everything is thoroughly combined, fold in chocolate chips. Drop by the tablespoon onto ungreased cookie sheets and bake for 8-9 minutes, until golden brown. Cool on a wire rack.
Makes 2 dozen cookies.
I loooooved these cookies! It was my first experience with carob chips... I was pleasantly surprised! I loved that they tasted very cookie doughy even after cooling off. My meat eating future in laws loved them too!
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