Disappearing Vegan Chocolate Chip Cookies Recipes

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together.
• Then add the soy milk and vanilla and mix in.
• Add your flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix together.
• Add the dry ingredients to the wet and mix in by hand (don't use your electric mixer for this part) into a thick cookie dough.
• Add the chocolate chips and mix in to distribute as evenly as possible.
• Preheat the oven to 350°F (180°C).
• Roll into balls and place them evenly on a baking tray covered with parchment paper. Aim for 20 cookies.
• Place into the oven and bake for 10-12 minutes until the edges are set and they are very slightly browned on top.
• When they come out of the oven, press a few more chocolate chips into the tops of the warm cookies.
• Allow to cool and firm up directly on the tray.
• Once properly cooled store in an airtight container.

THE BEST VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Baked cookies will stay fresh stored in a covered container for 4 - 5 days. To keep longer, let them cool completely and store them in the freezer for up to 2 months in freezer safe containers.
• Store cookie dough in an airtight container for up to 4 -5 days in the refrigerator. You can keep it longer in the freezer for up to 2 months.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Combine all dry ingredients in a bowl, then stir in wet to form a dough - it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They'll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts

VEGAN CHOCOLATE CHIP COOKIES

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.

VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

AMAZING CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
• In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
• Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don't overdo it).
• Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
• Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
• When you're ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.

DISAPPEARING VEGAN CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 350°F and arrange a rack in the middle.
• 2. Combine flour, baking soda, and salt in a medium bowl and whisk to evenly combine; set aside.
• 3. Place the margarine and sugar in the bowl and mix until light and fluffy (I do this by hand, but an electric mixer makes the process quicker). Scrape the sides of the bowl before adding the brown sugar (be sure to crumble the sugar while adding, instead of as a packed lump), canola oil, and vanilla. Mix until combined well.
• 4. Make sure to scrape down the sides of the bowl before adding in the flour mixture slowly (do not overmix).
• 5. Add the chocolate chips and raisins.
• 6. Using hands, tightly pack and roll dough into balls roughly 1 inch in diameter. Arrange balls on an ungreased baking sheet, leaving 1-1/2 to 2 inches between each cookie ball. Press each ball down to slightly flatten, making sure that they don't crumble apart in the process. Bake one sheet at a time until the cookies are just golden brown around the edges, about 15-17 minutes (start checking your cookies at 11 minutes, as each oven is different). Let baked cookies cool on parchment paper, or a cooling rack.
• 7. Share and enjoy!

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made 2 days ahead.
• Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to 3 days.

MALTED CHOCOLATE CHIP COOKIES - VEGAN

Steps:

• Preheat oven to 350°F.
• Mix all the dry ingredients together.
• Mix all the wet ingredients together.
• Mix everything together.
• Shape into 8-12 balls, put on cooked sheet lined with parchement. Flatten slightly. Leave room between them because the will spread out.
• Bake for 10-12 minutes at 350°F.