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?
Love, Love, Love, LOVE this cookies! They're super easy to make, I always have the ingredients on hand, and they taste yummy! ^-^
ok, this recipe is def a vegan cookie benchmark! They were so easy to make, and surprisingly chewy and moist! I even made them gluten-free and they still soared past my usual vegan cookie expectations! my sister and I just ate 5 1/2 each in one sitting, we are cookie crazy, here is the gluten-free version:
http://sketch-freeveganeating.blogspot.com/
Okay, the first time I made these, they were amazing and delicious! I've tried several times since, and can not get them yummy again. Not sure what I'm doing wrong here!
Meh... the base was somewhat bland. Imho, one of the most important tastes for chocolate chip cookies is the buttery tone, and it was totally missing that. They also cooked unevenly- they were too crunchy on the bottom, and the top was still doughy (and, yes, they were on the right rack). They were better when I pressed them down before baking, but still not great. My friend gave them the "Well.... I've never tasted an eggless cookie before" line, so I know I wasn't the only one.
Frankly, I was really dissapointed after all the great reviews.
The one thing I do like is that they are very basic, with materials I always have, and I think they would work well as a base recipe to make additions and mess around with.
I just finished my second batch of these and they are still amazing. I used a little over a teaspoon of cinnamon since it's awesome, but would probably go a little higher next time. Everyone who's tried them loves these cookies.
AMAZINGGG!!! i used whole wheat pastry flour and these cookies turned out great. My brother, who is not the biggest fan of vegan food, loved them. I will def make them again.
I have done alot of baking and could tell that the dough was too dry. I added a 1/4 cup of peanut butter and upped the water and replaced it with soy milk to 3/4 of cup. The peanut butter also adds a nice brown look to otherwise pale cookies. I used the cinnamon and added in a small package of walnuts and vegan semi-sweet chips.
:) :) :) I LOVE these cookies!
These turned out really nicely...definitely one of the better recipes I've tried! I did make some changes, though. As far as the cinnamon, I did add between 1/2 and full tsp and they are delicious! Opt for closer to the full tsp if you love cinnamon flavor with chocolate like me, but stay away if you want a tried and true ccc! The 1/4c water was not enough liquid as many have said, so I added a little under 1/4c of chocolate soymilk (I used Silk) to make them a bit richer. Finally, I melted Earth Balance butter spread to equal the half cup of oil called for. I always find EB butter (versus oil) gives the nice rich flavor we all miss from those good old homemade dairy-filled cookies. I ended up baking about 10 minutes per batch, turning at 5 minutes. The best way to check if they are done, as I know ovens are variable to the max, is to check the bottoms by lifting up gently with a spatula. They should be nice and golden brown! MMMM. Mine ended up with (GASP!) too many chocolate chips! I didn't know there was such a thing :) The flavor of the cookie part is nice and fluffy delicate, so too many chips was overpowering. I'd add around 1/2-3/4c next time. It seems like too little for a chocolate lover, and I often add in more than called for, but this just isn't the cookie to do it in! They're tasty enough as is. Enjoy!
I never get tired of making these cookies. There the most delicious cookies I've had nonvegan and vegan :D
Pages