Soft N Chewy 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.

SOFT AND CHEWY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
• Add the brown sugar, melted coconut oil, almond milk, and vanilla. Use a spatula or wooden spoon to stir together until well combined. If dough seems too dry to scoop, add a tablespoon at a time of additional almond milk until the dough comes together. The dough should not be too wet but still hold together.
• Add the chocolate chips and stir until incorporated.
• Do not over mix.
• Scoop cookie dough with a two tablespoon scoop and place on prepared cookie sheets two inches apart. Top each cookie with a few extra chocolate chips if desired.
• Bake for 10-11 minutes until edges are golden brown but cookie is still slightly under baked in the center. The cookie will continue to bake on the pan once removed from the oven.
• Remove the pan from the oven and firmly bang it down on the counter two times. This flattens the cookies a bit and creates those pools of melted chocolate.
• Allow cookies to cool for 10 minutes on the cookie sheet before using a spatula to transfer to a cooling rack.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

VEGAN CHEWY CHOCOLATE CHIP COOKIES

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.

SOFT N' CHEWY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together Earth Balance and sugar together, until thoroughly mixed.
• Make egg replacement in a separate bowl and then add it to creamed sugar mixture, along with the vanilla extract. Mix until thoroughly incorporated--we're going for "light and fluffy"!
• In a separate bowl, combine all dry ingredients, mix thoroughly with a wire whisk, then add to wet mixture. Mix until just incorporated, but do not over mix.
• Add chocolate chunks to your liking and mix lightly.
• Spoon (heaping teaspoon or a tablespoon) onto ungreased cookie sheet and cook for 8-10 minutes or until edges are golden brown.

SOFT & CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.Grease a cookie sheet (I use canola oil pan spray).
• Combine the flour, baking soda, and salt in a bowl. Stir lightly.
• In a separate, larger mixing bowl, cream the shortening, brown sugar and white sugar thoroughly. Crack in eggs, one at a time, beating well after each addition. Add vanilla, mixing well to combine.
• Begin adding the dry mixture to the shortening mixture. Add about 1/4 or 1/3 of the dry mixture at a time, thoroughly blending each addition of flour into the shortening before adding the next.
• If you like a hint of cinnamon in your cookies, add 1/2 teaspoon now (I think its an excellent addition: not so much that anyone notices the cinnamon taste, but it gives the cookies a little more flavor). Stir in the cinnamon.
• Add the chocolate chips and mix into the dough until they are evenly distributed.
• Spoon golf-ball sized mounds of dough onto the baking sheet: I make 12 per tray.
• Bake in the 375 oven for about 10 minutes. Just in case, I would check them once after 8 minutes, and allow them up to 12.
• Remove from the oven when the cookie centers are just set but still soft, and the edges are just browning. Cool on the tray for about 5 minutes, them remove to a cooling rack if you have one, otherwise a plate will be fine.
• Just don't stack them on top of one another while they are still soft!
• Enjoy!

SOFT N CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Combine flour and baking soda in a small bowl.
• Beat butter, sugar, and vanilla in a separate bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually at the flour mixture and mix until well combined.
• Stir in chocolate chips.
• Refrigerate overnight if possible. The dough should be cold before baking to prevent flat cookies.
• Drop by spoonfuls on an ungreased cookie sheet and bake at 375 degrees until light golden brown.