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?
I actually didn't have vegan chocolate chips with me, so I used regular ones. So, the cookies I made were "almost vegan"
Amazing cookies! I made them with 1/4 cup oil and a 1/4 applesauce and they turned out wondrous! Next time I might add a little more applesauce to give a little more moisture. I also added about 1 cup of instant oats to make these some nice hearty cookies. Would also be good with raisins/craisins substituted for the chocolate chips.
Great Recipe! If you keep margarine and soy/rice/almond milk in the house though, those work well as oil and water replacers.
It's nice to add your own little twist with other ingredients like walnuts or chocolate candies. Personally, I like to add a half cup of shredded coconut to just about every kind of cookie I make. Doesn't always go along as harmoniously as I'd like, but you'd be surprised at how much of a difference it makes in texture.
Thank you! :)>>>
This is the first vegan recipe I ever made on my own and I LOVE it. I've made these for vegan and non-vegan friends alike, and I've never met anyone who didn't love them. They're delicious!
These are EXCELLENT--easy to make, and yes--even non-vegans LOVE them. Thanks so much for this recipe--you've got a winner here! ;)b
My sister made these and they tasted just like my nonvegan snickerdoodle recipe just with chocolate chips. So I went home and whipped up a batch but left out the chocolate chips and cinnamon. I rolled them in cinnamon and sugar and had to press them flat half way through cooking but they turned out so delicious no one would know they are vegan. Thanks.
Made these tonite. They were excellent. Just what I've been craving. Thanks for this recipe.
These were tasty - my husband said they were like a cross between snickerdoodles and chocolate chip cookies. I used coconut oil. I think I may leave out the cinnamon next time and add oats. But I'll make them again!!
MMMMMMMMmmmmmmmmmmmmmm
So I messed up the recipe just a little bit, because I forgot to mix the tubindo sugar with the liquids, so it can out a little crunchy because the sugar had never dissolved. Despite this....they were still so delicious. I upped the cinnamon a little bit, and used Earth Balance instead of oil. Soooo good. My fiancee and I devoured the entire batch in four days. I am making these again tomorrow with whole wheat flour and I can't wait!!
Yum yum yum. I didn't follow the recipe exactly.
My changes:
I used whole wheat flour, it's all I had.
I used vegan butter instead of oil
I added a tablespoon of flax seed & a tablespoon of salba just because I WANTED to haha
I only cooked them for about six minutes in my oven. They are DELICIOUS.
This is my first cookie since I went vegan. I'm THRILLED!!!!!! Thank you!
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