Deceptively Delicious Vegan Chocolate Cookies Recipes

VEGAN CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.
• Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
• Add the dry ingredients to the wet, mixing in by hand until crumbly.
• Add the 1 Tbsp soy milk or other non-dairy milk and mix into a thick cookie dough.
• Add the chocolate chips and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
• Roll into balls and space them evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
• Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
• Press in a few more chocolate chips to the top of the cookies as they come out of the oven.

DECEPTIVELY DELICIOUS VEGAN CHOCOLATE COOKIES

Steps:

• Cream applesauce, oil, sugar and 1 T water.
• Mix in remaining 2-3 T of water and beat well.
• In a separate bowl, mix dry ingredients.
• Add to applesauce mixture and mix until combined.
• If applicable, add chocolate chips last.
• Refrigerate for 30 minutes to an hour.
• Preheat oven 400°F and grease a cookie sheet well.
• Make approximately 24 balls (or you can do drop cookies).
• Bake for approximately 8 minutes-they should be very puffy. Be careful not to over-bake as they will become quite hard when cooled.
• Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

EASY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
• Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
• Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.

SUPER-EASY VEGAN DOUBLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350.
• Line a cookie sheet with parchment.
• In a mixer, stir up the cake mix to break up lumps.
• Melt margarine in the microwave.
• In a blender, place the brown sugar, melted margarine, vanilla, egg replacer and water, pulse to blend thoroughly.
• Stir into the cake mix until incorporated.
• Stir in chocolate chips and nuts.
• Drop by tablespoonfuls onto cookie sheet, and bake for 10-12 minutes. They will flatten and get a crinkly look on the top.
• Let cool for 3 minutes on cookie sheet, then transfer to a cooling rack to cool completely.

VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (180°C, or gas mark 4). Using an electric mixer, food processor, or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
• In a large bowl, mix butter and sugar with an electric mixer until creamy. Add "flax egg" and vanilla.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk (such as soy milk, almond milk, or oat milk).
• Stir in chips. Form balls and transfer to an ungreased cookie sheet, then flatten each ball slightly with the bottom of a measuring cup. Bake for 7 to 9 minutes, until the tops are no longer gooey. DO AHEAD: Baked cookies can be stored at room temperature in an airtight container for three days.