Vegan Chocolate Chip Cookies Recipe By Tasty

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
• Add in the eggs and vanilla, mixing until smooth.
• Add the flour and baking powder, folding the mixture until it forms a smooth dough.
• Fold in the chocolate chips until evenly combined.
• Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
• Bake for 12 minutes, then serve!
• To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
• Wrap the tray with cling wrap, then freeze for up to one month.
• To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
• Enjoy!

Steps:

• In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
• Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
• Fold in the chocolate chunks evenly.
• Chill the dough for at least 30 minutes.
• Preheat oven to 350°F (180°C).
• Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
• Bake for 12-15 minutes, or until cookies just begin to brown.
• Cool completely.
• Enjoy!

Steps:

• In a large bowl, beat the first 6 ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour., Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, chocolate chips, sugar, oil, cocoa powder, almond milk, vanilla extract, and baking powder together in a bowl. Place dough on a flat work surface and split into 4 pieces. Flatten and mold cookies into the desired shape. Arrange cookies on a small baking sheet.
• Bake in the preheated oven until edges are set, about 5 minutes. Cool until firm, 2 to 3 minutes.

Steps:

• Preheat oven to 350. Prepare baking sheets.
• Combine flour, baking soda and salt in a bowl and set aside.
• Combine the egg replacer with the warm water and add to brown sugar, maple syrup corn oil and vanilla and mix until blended.
• Add dry ingredients and mix until combined. Add chocolate chips and mix.
• Drop with a spoon onto baking sheets 2 inches apart.
• Bake for 15 to 18 minutes.

Steps:

• Preheat the oven to 350°F; line light baking sheet with tin foil to prevent sticking. Place the sheet in the freezer for a few minutes.
• Note: If you are using a dark baking sheet, you will need to reduce the baking time as this will cause the cookies to bake faster.
• Combine the dry ingredients. In a separate container, mix the pure maple syrup, agave nectar, peanut butter, banana, banilla, and cinnamon. Mix the dry ingredients into the wet ingredient. Fold the granola and chocolate chunks into the mix. Place batter into the refrigerator for 15 minutes.
• The batter will be too sticky to roll, so I recommend using a tablespoon to spoon the batter onto the sheet. Bake in a preheated oven at 350°F for 15-17 minutes. Keep a close eye on them if you determine they aren't cooked completed after 15 minutes, as they will burn shortly thereafter.
• Let cool for about 5 minutes and place them onto a baking rack to complete cooling. The rack is important because the moisture content is high and the cookies will have an uncooked texture if the are not cooled in this manner.
• In between sheets, I recommend placing the baking sheet in the freezer for a few minutes. Also, I'd leave the batter in the refrigerator while baking to keep firm. Keeping the batter and baking sheet cool allows the cookies to rise. If you choose not to cool the batter and the sheet, the cookies will not rise but will spread out and you will have flat cookies. If you choose to use the batter at room temperature, I would reduce baking time to about 13-14 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine flour, cinnamon, salt, and baking soda.
• In a seperate bowl, cream margarine and sugar.
• Add vanilla, molasses, and water.
• Gradually beat in the dry ingredient mixture.
• Stir in the chocolate chips with a spoon.
• By the spoonful, drop cookie dough onto a foil covered cookie sheet and bake for 8-10 minutes or until toothpick inserted comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
• Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
• Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.