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
THE MOST WONDERFUL VEGAN CHOCOLATE CHIP COOKIES EVER
Thick and chewy vegan chocolate chip cookies. These are wonderful!
Provided by Ashley Manila
Categories Dessert
Time 35m
Number Of Ingredients 10
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 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
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 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
VEGAN CHOCOLATE CHIP COOKIES
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
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
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
DAVE'S BEST VEGAN CHOC CHIP COOKIES
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
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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