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 have got to be my absolute favorite! they take no time to make and they always turn out lovely. i usually do 1/2 cocoa and 1 1/2 of flour, and substitute soy milk or rice milk for the water. they generally need more milk when i make them but thats never hard to do. delicious!!!
;) This is a great recipe!!! I made some slight modifications.First I increased my flour to 3 cups and added about 1/2 cup of soy milk (unsweetened vanilla). I put in a drop of almond extract and added tons of walnut pieces with the chocolate chips. Instead of oil I used soy butter. My only issue is that they could have been a little firmer. I suppose leaving them in longer would solve that issue.
I have never had a cavity, but with this recipe I think I am in the running
;)b these cookies were pretty good - the only bad thing was that i made them in the afternoon and by dinner ... they were gone. i used whole wheat flour instead of the white flour and added some spelt flour as well. soooooo tasty.
Wow, I always mess up on vegan desserts. It is to the point my family runs when I break out the chocolate chips and flour. This time was completely different! These turned out just perfect! Another couple batches of these and I am sure I can win back my family's confidence. Thanks so much ;D
The first time I made these they didn't turn out too good for me. I subbed the white flour for whole wheat, so maybe that was my problem. They were flat and hard, still pretty tasty though. The second time I made these I followed the recipe to the T and they turned out great, I even drizzled a little chocolate over the top because I was feeling decorative. This is a good recipe for people who are very precise with their recipes, not for people like me who just estimate.
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.
I was looking for a recipe that did not involve vegan margarine (I'm all out of it) and involved oil instead. I made a half-batch of these cookies since I didn't have enough flour for a whole batch. The batter was super greasy and liquidy, so I added a bit more flour. I baked for 8 minutes and they're a little too soft for my liking, but still delicious. Next time (and there WILL be a next time!) I will bake them for 10 mn. I also did not flip the sheets, I didn't find it to be necessary. They are very rich and really good.
i really liked the addition of cinnamon to this traditional recipe! BUT i was nervous because my dough was really really dry - i followed the recipe exactly - they ended up turning out pretty good after baking, but not the best cookies i've ever had, sorry - seems like i'm in the minority here.
these cookies were great
my little sister who swore shed never touch anything vegan loved them
I thought these were ok. The dough was very dry and difficult to work with.
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