VEGAN CHOCOLATE CHIP COOKIES
These are yummy, kid-friendly, vegan chocolate chip cookies! Add in any other mix-ins of your choosing. Remember, the texture of the cookies will be different from regular baked goods because of the lack of dairy and eggs. The dough may be a little crumbly, but just smoosh it together and it will work fine!
Provided by avarmenio
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 15.2 g, Fat 5.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 4.3 g, Sodium 83.8 mg, Sugar 6 g
VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES
Vegan cookies that actually taste good! You can even make these in a toaster oven.
Provided by Samuel Delony
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 17m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.2 g, Fat 12 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 63.9 mg, Sugar 6.5 g
CHEWY VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES
"These are brownie-like and chewy. Be careful not to overbake them, they may seem like they aren't done after 10 minutes but they are! See the variations for Chewy Chocolate Cherry Cookies and Chocolate Hazelnut (or almond or walnut or whatever) Cookies at the bottom of the directions." Recipe from the Post Punk Kitchen (www.thePPK.com) and accredited to Isa.
Provided by Roosie
Categories Dessert
Time 35m
Yield 18 cookies, 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
- In a large bowl, sift together cocoa, flour, baking soda and salt.
- Cream the sugar and oil in a separate large bowl.
- Add the flax/soy milk mixture and mix well.
- Stir in the vanilla.
- Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
- Mix in the chocolate chips.
- Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
- Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
- Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
- **For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.
- ***For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped nuts of your choice.
VEGAN CHOCOLATE CHIP COOKIES
This delightful recipe, a veganized version of the legendary Times's chocolate chip cookie, is the result of hours of research and more than 50 batches of cookies. In place of unsalted butter, this recipe calls for vegan butter, which provides plenty of flavor and just the right amount of spread. Instead of eggs, a combination of flaxseed meal and water provide structure and moisture, while granulated sugar and brown sugar - which are processed using animal products - are replaced with cane sugar and coconut sugar. Be sure to check the ingredient list on the chocolate, too: Sometimes even bittersweet bars contain dairy. The resulting cookie looks, bakes and tastes like a classic chocolate chip cookie. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 45m
Yield About 8 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the all-purpose flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the vegan butter or margarine, cane sugar and coconut sugar on medium speed until very light, 3 to 4 minutes.
- In a small bowl, whisk the flaxseed with 2 tablespoons room temperature water to combine. Add this mixture to the mixer and mix well on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, 5 to 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and mix just until incorporated. Scoop the dough into 8 (3 1/2 ounce/100 gram) mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the mounded cookies down slightly using your fingers until about 1/2-inch thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 21 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: sugar, dark brown sugar, salt, refined coconut oil, non-dairy milk, vanilla extract, flour, baking soda, vegan semi-sweet chocolate, vegan dark chocolate
Provided by Rachel Gaewski
Categories Desserts
Yield 10 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 334 calories, Carbohydrate 38 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 24 grams
VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES
Nondairy butter and a flax "egg" bind these easy vegan chocolate chip cookies. Buy dairy-free chocolate and vegan sugar to ensure a totally plant-based treat.
Provided by Colleen Patrick-Goudreau
Time 30m
Yield 12 cookies, or 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
- In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).
- Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to 9 minutes, until the tops are no longer gooey. DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.
VEGAN CHOCOLATE CHIP COOKIES
We adore these vegan cookies for several reasons, including their golden-brown edges, soft centers and generous portion of dairy-free chocolate chips in each. Vegan brown sugar and a touch of vegan molasses are included for a hint of caramel-like flavor in each bite. Also good: The cookie dough can be baked immediately, no refrigeration or chilling required first, making these treats as convenient to make as they are delicious to eat.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed.
- Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
VEGAN CHOCOLATE CHIP COOKIES
I got this recipe from Isa Chandra Moskowitz's fabulous vegan cookbook, "Vegan with a Vengeance". Excellent results!
Provided by PrudenceWichett
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Cream the margarine and sugar with a hand mixer until fluffy. Add the molasses and vanilla and incorporate. Add the dry ingredients to this mixture and mix until a dough forms. Fold the chocolate chips into the dough.
- Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks, cool and enjoy!
Nutrition Facts : Calories 116.9, Fat 4.7, SaturatedFat 1.8, Sodium 130.4, Carbohydrate 18.5, Fiber 0.7, Sugar 11.1, Protein 1.2
VEGAN CHEWY CHOCOLATE CHIP COOKIES
This recipe makes for soft and chewy chocolate chip cookies and is so yummy. Nobody would guess they're vegan.
Provided by OrangeLuna
Categories Drop Cookies
Time 40m
Yield 16 Cookies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Cream the sugars, shortening and margarine for 5 minutes.
- Puree tofu and vanilla in blender or processor until smooth.
- Add pureed tofu to the cream mixture and mix well.
- In separate bowl, SIFT flour, baking soda and salt.
- Add flour mixture to creamed mixture and mix until flour just disappears.
- Add chocolate chips.
- Make cookie dough balls (this recipe should make 16) and flatten them slightly onto an ungreased cookie sheet.
- Bake at 350 for around 9 and 1/2 minutes.
VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES
Traditional chocolate chip cookies that are free of gluten, dairy, nuts, and seeds. We know you will love them as much as we do.
Provided by Ange's Table
Categories Chocolate Chip Cookies
Time 1h10m
Yield 36
Number Of Ingredients 10
Steps:
- Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
- Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
- Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 9.7 g, Cholesterol 10.3 mg, Fat 7.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 29.4 mg, Sugar 2 g
VEGAN CHOCOLATE CHIP COOKIES
Make and share this Vegan Chocolate Chip Cookies recipe from Food.com.
Provided by Smileyfroggy
Categories Drop Cookies
Time 20m
Yield 20-30 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine in saucepan.
- Add both sugars.
- Mix flour, baking soda, and salt.
- Add egg replacer and vanilla to butter mixture.
- Add butter mixture to flour mixture.
- Add chocolate and nuts if desired.
- Let cool in fridge for 1 hour.
- Bake on greased cookie sheet for 10 minutes at 375.
Nutrition Facts : Calories 141.2, Fat 5.8, SaturatedFat 2.5, Sodium 90.2, Carbohydrate 23.1, Fiber 0.9, Sugar 16.6, Protein 1.2
EASY VEGAN CHOCOLATE CHIP COOKIES
These vegan chocolate chip cookies are moist and delicious. You will love this recipe!
Provided by Fangs09
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 30.4 g, Fat 5.1 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 320.9 mg, Sugar 16.9 g
HOMESTYLE VEGAN CHOCOLATE CHIP COOKIES
Any vegans missing that classic homemade chocolate chip cookie indulgence? This recipe can let you indulge without need for dairy, eggs, white sugar, or even refined flour.
Provided by Savanna
Categories Dessert
Time 16m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (176°C).
- In a bowl, sift in the flour, baking powder, and baking soda.
- Add the sugar and salt, and stir until well combined.
- In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
- Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix).
- Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
- Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
- Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
- Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.
Nutrition Facts : Calories 158.3, Fat 6.2, SaturatedFat 0.5, Sodium 176.2, Carbohydrate 24.3, Fiber 0.4, Sugar 12.7, Protein 1.4
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