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?
This is the best cookie recipe I have ever made.
They come out perfect, every time.
I even tried it with a jar of baby-food prunes as an oil replacement. They were YUMMY, too.
I like the way these cookies stay soft even after they've cooled.
I reduced the fat by replacing half the oil with applesauce, which still gave a cookie with a lovely taste and texture.
I also tried these a second time with a tsp of cinnamon and a dash of nutmeg and allspice, half a cup of oats replacing half a cup of the flour, and walnuts and raisins instead of chocolate chips, which was also tasty.
I have made these cookies twice now and they are pretty good! Kinda tastes a bit like too much baking powder though...I also added more water and cooked them for 12 minutes to get a crunchy outside. Thanks for the great recipe! P.S. my boyfriend has to freeze them or he will eat them all:)
This is quite simply the BEST chocolate chip recipe EVER! I make 2 batches of these per week. I do recommend using 1/2 a cup of water instead of only a 1/4- as it makes the dough MUCH easier to work with, and has no detrimental eefect on the finished product. I use whole wheat flour and raw sugar, and these are just healthy, delicious, easy-to-make cookies!
I have not made these cookies, but I noticed that in the instructions, the recipe said to preheat the cookie sheets. This is not something you should do. When you put the dough on, the bottom of the cookie will begin to cook first, making burning on the bottom more likely. For evenly browned cookies, start with room-termperature baking sheets.
Hmmm... I do not know what when wrong here. My dough was far too dry when first mixed, so I added some milk. I don't know if that's what messed everything up or not. My dough was.... not yummy. It was like...... gluten. It was very chewy and stretchy. I proceeded anyway. MY first sheet of cookies I baked exactly ten minutes a then took them out even though they were still soft because of the comments. Those never hardened and were not cooked through. They were like gluten with a tougher outside. The second batch I cooked about 18 minutes. While they were cooked through they still reallly didn't taste good at all unless you got a chocolate chip in your mouth. I ended up throwing all the cookies away. I don't know if I did something wrong... or it it's just a difference in taste here! I even used the ingredients you were supposed to because I am out of coconut oil. Huh.... oh well!
These cookies turned out better than I expected, although I found them too sweet. So the second time I replaced some of the sugar with rice bran powder - not bad, but not great. It changed the texture of the dough quite a bit. So the next time I instead replaced some of the sugar with barley malt powder and coconut flour, and again the texture of the dough was dry, so I needed to add more liquid. Any suggestions, anyone, on how to cut the sugar by at least 1/4 cup, if not more, and still maintain a good texture to the dough? I also used virgin coconut oil instead of canola oil and it turned out great.
tips, please!
Thanks! ::)
These cookies were so good~ I used A whole bag of sunspire carob chips and safflower oil. They were extremely dry and I ended up putting an extra 1/4 cup water and some extra oil in the mixture, still crumbly but I could mold together with my hand. Very good in the end, can't wait to try with chocolate chips:)
these are great! i added some quick oats and topped it with the coconut pecan frosting on this site and it was out of this world
i made this cookies with vegan margarine because i was out of vegetable oil and added the cinnamon, i used almond milk instead of the water as well and added about 1/4 cup more of the almond milk...the dough was delicious and the cookies were even better!
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