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.
VEGAN CHOCOLATE COOKIES
Many of the ingredients used here are staples of the vegan pantry: Coconut oil adds body, and tapioca flour and xanthan gum mimic the thickening qualities of eggs.
Provided by Food Network Kitchen
Categories dessert
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.
- Whisk the flours, cocoa powder, baking powder, salt and xanthan gum together in a medium bowl.
- Put the sugar, applesauce, coconut oil, grapeseed oil and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chocolate chips.
- Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and beginning to crack on the top, 16 to 18 minutes. Rotate the sheets halfway through for even baking.
- Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions.
Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 4 grams, Sodium 55 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 11 grams
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
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.
Nutrition Facts : ServingSize 1 Cookie, Calories 149 kcal, Sugar 15 g, Sodium 123 mg, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 22 g, Fiber 2 g, Protein 2 g, UnsaturatedFat 3 g
EASY VEGAN CHOCOLATE CHIP COOKIES
These vegan chocolate chip cookies are moist and delicious. You will love this recipe!
Provided by Fangs09
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 35m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 30.4 g, Fat 5.1 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 320.9 mg, Sugar 16.9 g
VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES
Nondairy butter and a flax "egg" bind these easy vegan chocolate chip cookies. Buy dairy-free chocolate and vegan sugar to ensure a totally plant-based treat.
Provided by Colleen Patrick-Goudreau
Time 30m
Yield 12 cookies, or 6 servings
Number Of Ingredients 11
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.
VEGAN CUTOUT CHOCOLATE COOKIES
Did we just make your favorite holiday cutout cookies vegan? You betcha we did! These vegan chocolate cookies pack a chocolaty punch, and the final sweet drizzle of chocolate on top is sure to steal the hearts of vegans and non-vegans alike. Pop on your favorite holiday film, gather the family, and bake up some vegan chocolate sugar cookies. Whether you're on mixing duty, the decorating deputy or head of tasting, your family will love these sweet treats. Plus, our vegan chocolate cookies are bound to bake your season even brighter.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 40
Number Of Ingredients 12
Steps:
- In large bowl, mix powdered sugar, buttery sticks, almond milk and vanilla with electric mixer on medium speed, or mix with spoon until blended. Stir in flour, cocoa, baking powder and salt. Divide dough in half; shape each into flattened round. Wrap in plastic wrap. Cover and refrigerate at least 1 hour or until firm.
- Heat oven to 375°F. On generously floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased cookie sheet.
- Bake 7 to 8 minutes or until cookies are set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave semisweet chocolate chips and 1/4 teaspoon of the shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag. Repeat with the white vanilla baking chips and remaining shortening.
- Cut off tiny corner of each bag. Squeeze bags to drizzle over cookies. Decorate with sprinkles, if desired. Let stand about 1 hour or until set. Store between sheets of waxed paper in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g
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