AMAZING CHOCOLATE CHIP COOKIES
The best chocolate chip cookie recipe! These cookies are easy to make with basic, wholesome ingredients. No mixer required! They're miraculously vegan, too (no softened butter here). Recipe yields 13 large cookies.
Provided by Cookie and Kate
Categories Cookie
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 cookie (made with coconut oil, no flaky salt on top), Calories 309 calories, Sugar 24.5 g, Sodium 169.8 mg, Fat 16.6 g, SaturatedFat 11.8 g, TransFat 0 g, Carbohydrate 40.5 g, Fiber 3.2 g, Protein 3.6 g, Cholesterol 0 mg
SOFT AND CHEWY VEGAN CHOCOLATE CHIP COOKIES
These super easy, one bowl, soft and chewy vegan chocolate chip cookies are out of this world delicious. Made in just twenty minutes with zero chill time, this simple recipe delivers the ooey, gooey, chocolatey cookie of your dreams.
Provided by Browned Butter Blondie
Categories Cookies
Time 20m
Number Of Ingredients 10
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.
VEGAN CHOCOLATE CHIP COOKIES
A recipe for how to make the best vegan chocolate chip cookies that non vegans love too!
Provided by Chocolate Covered Katie
Categories Dessert
Time 11m
Number Of Ingredients 9
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
Nutrition Facts : Calories 81 kcal, ServingSize 1 serving
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 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.
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