Veganchewychocolatechipcookies Recipes

THE MOST WONDERFUL VEGAN CHOCOLATE CHIP COOKIES EVER

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.

SOFT AND CHEWY VEGAN CHOCOLATE CHIP COOKIES

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

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.

VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

CHEWY VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES

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

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.