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?
so i deviated fromt he recipie a little i have a sister with gluten allergies so i got gluten free flour and i added cocoa and organic fresh ground peanut butter........... HOLY SMOKES.. i already was in love but now.... im in heaven... :)>>>
Get some soy vanilla ice cream. put it in the middle after the cookies cooled, freeze for an hour or until they're firm.
AMAZING. my omni friends went crazy for them!!
these ar the best cookies in the world
This is the best chocolate chip cookie recipe I've tried. The dough holds together really well and they taste amazing and light. The only thing is they came out really white, so the next time I added 1/4 cup cocoa powder and they came out nice and brown. Thanks for the great recipe!!! ;)b
after these had time to cool and sit overnight... it is the best cookie I've had in years! I added dried cranberries and pecans, and they're amazing! THANKS for the great recipe!
These are really good! I did have a little trouble with the batter being a little dry (maybe because I added cranberries and pecans?) - so in the second batch I added soymilk. The first batch turned out better, so I guess you just have to trust it to work. Thanks for the great recipe!
I made these with my daughter who is missing some of our sweets from our non-vegan days. I thought it was way too much sugar. After they were baked you could crunch on sugar when eating them. My husband who is someone with an unfathomable sweet tooth thought it was too much too, so I would cut that in half next time.
Word of warning: be extra careful if cooking these on a stoneware bar pan, or anything stoneware. They don't crisp up at the bottom, which is fine, but it also takes longer to cook them. My advice....keep a close eye on them, and when they start to look nice and "dry" with some cracks in the tops, then they are ready to come out. You don't want them to stay "wet" in any way!
I just made these as a thank you to my neighbor for snow plowing our sidewalk...I can't wait to give them to him! They are amazing!
:)>>>
I made these, the dough came out really crumbly, and the chocolate chips didn't really stay in, i had to force them in :P and i couldn't really drop them, i had to shape them.. so i was just wondering what could've gone wrong?
I used soy dream instead of water, brown sugar, and whole wheat flour.
It was probably the whole wheat flour - it's a lot denser and drier than white flour, and it works very differently when baking. You can sub about 1/4 to 1/2 (maybe) and get decent results, but not 1/1. They'll turn out like crumbly play-doh.
I just made this - like they're still in the oven ;) - and I can't wait! I subbed 1/4 cup applesauce for half the oil, used gluten-free flour mixture (white rice flour, tapioca starch, and potato starch) for the unbleached flour because my son and I are celiac (gluten free), and subbed 1/2-3/4 tsp xanthan gum for 1/2 tsp of the baking powder. I also subbed soy milk for the water.
One thing I noticed - you have to be sure to mix the wet ingredients and sugar very well, or it likely won't work. It should look kind of like sugary water or milk when you're done mixing, before you add it to the dry ingredients.
The dough was yummy ^-^ and peeking through the oven door, it seems to be setting just like cookies should. I too made cookie bars out of them in an 8x8 pan, I'll test them at 18 minutes.
Thank you so so much for this recipe! My son has really been begging for some good choc chip cookie bars, and since we went gluten free (and egg and dairy free), I just haven't been able to find any. Thank you! ;)b
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