Dave S Best Vegan Choc Chip Cookies Recipes

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VEGAN CHOCOLATE CHIP COOKIES



Vegan Chocolate Chip Cookies image

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

½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan chocolate chips

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

THE MOST WONDERFUL VEGAN CHOCOLATE CHIP COOKIES EVER



The Most Wonderful Vegan Chocolate Chip Cookies Ever image

Thick and chewy vegan chocolate chip cookies. These are wonderful!

Provided by Ashley Manila

Categories     Dessert

Time 35m

Number Of Ingredients 10

1/2 cup coconut oil, solid but scoop-able
1 and 1/4 cups light brown sugar, packed
2 teaspoons vanilla extract
1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/3 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (use vegan chocolate chips if vegan), divided
Flaky sea salt, optional

Steps:

  • Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
  • Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
  • Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

THE BEST VEGAN CHOCOLATE CHIP COOKIES



The Best Vegan Chocolate Chip Cookies image

The best vegan chocolate chip cookie recipe with no funny ingredients and no chilling time! Just a simple, straightforward, amazingly delicious chocolate chip cookies that bake up perfectly every single time!

Provided by Julie | The Simple Veganista

Categories     Dessert

Time 20m

Number Of Ingredients 9

1/2 cup (113g) vegan butter (I used Miyoko's), at room temp*
1/2 cup (85g) coconut sugar
1/4 cup (43g) pure cane sugar
3 tablespoons unsweetened cashew or almond milk
2 teaspoons vanilla extract
1 1/2 cups flour (light spelt (149g), all-purpose (180g) or gluten free flour blend)
1/2 teaspoon baking soda
1/4 teaspoon mineral salt
1 cup (175g) vegan chocolate chips (I used Enjoy Life)

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.

Nutrition Facts : ServingSize 1 cookie, Calories 116 calories, Sugar 11.4 g, Sodium 49.3 mg, Fat 4.6 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 17.8 g, Fiber 0.9 g, Protein 1.5 g, Cholesterol 0 mg

VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES



Vegan Chocolate Chocolate Chip Cookies image

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

3 tablespoons all-purpose flour
3 tablespoons vegan chocolate chips
2 tablespoons white sugar
2 tablespoons vegetable oil
1 tablespoon unsweetened cocoa powder
1 tablespoon almond milk
½ teaspoon vanilla extract
½ teaspoon baking powder

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

VEGAN CHOCOLATE CHIP COOKIES



Vegan Chocolate Chip Cookies image

Vegan baking isn't all that different from traditional baking. By swapping out just a few ingredients and making some minor adjustments, we've created vegan chocolate chip cookies that are sweet, chewy and satisfying. In fact, you may find that everyone in your family, not just the vegans, starts asking for these delicious treats.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 40

Number Of Ingredients 10

2/3 cup refined coconut oil, melted
2/3 cup organic granulated sugar
2/3 cup packed organic brown sugar
1/2 cup unsweetened vanilla almond milk
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)

Steps:

  • Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
  • Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g

VEGAN CHOCOLATE CHIP COOKIES



Vegan Chocolate Chip Cookies image

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

1 3/4 cups/225 grams all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
5 ounces/140 grams vegan butter or margarine, at room temperature
1/2 cup/125 grams cane sugar
1/2 cup/75 grams coconut sugar
1 tablespoon flaxseed meal
1 1/2 teaspoons vanilla extract
12 ounces/340 grams vegan chocolate, chopped, or feves or chips
Flaky sea salt, for finishing (optional)

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



Vegan Chocolate Chip Cookies Recipe by Tasty image

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

½ cup sugar
¾ cup dark brown sugar, packed
1 teaspoon salt
½ cup refined coconut oil, melted
¼ cup non-dairy milk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
4 oz vegan semi-sweet chocolate, chunks
4 oz vegan dark chocolate, chunks

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

DAVE'S BEST VEGAN CHOC CHIP COOKIES



Dave's Best Vegan Choc Chip Cookies image

This one has a story. Dave particularly liked this one brand of bought vegan cookies and wanted to work out the recipe. So he started with the ingredient list and experimented with various amounts of each. He took it to a vegan board. After various discussions and many batches of cookies later, this is the final version.

Provided by Missy Wombat

Categories     Dessert

Time 32m

Yield 24 cookies

Number Of Ingredients 12

2 cups unbleached white flour
2 teaspoons baking soda
1/2 teaspoon sea salt
5 tablespoons cocoa powder
1/2 teaspoon cinnamon
3/4 cup semi-sweet chocolate chips
1/3 cup water
3/4 cup turbinado sugar or 3/4 cup raw sugar
1/4 cup brown rice syrup
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1/2 cup olive oil

Steps:

  • Mix the wet and dry ingredients in separate bowls then add the Wet mix to the Dry mix and combine well.
  • Grease a baking tray.
  • Make one inch balls which are then flattened.
  • They don't spread out too much when baking.
  • Bake in a moderate oven at about 350F for 12-14 minutes.

Nutrition Facts : Calories 106.6, Fat 6.4, SaturatedFat 1.7, Sodium 154.6, Carbohydrate 12.1, Fiber 1.1, Sugar 2.9, Protein 1.6

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