Veganwheatfreechocolatechipcookies Recipes
EASY VEGAN CHOCOLATE CHIP COOKIES
These vegan chocolate chip cookies have all the flavor and texture of mainstream chocolate chip cookies. You will have a hard time keeping the cookie jar full!
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 35m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In large bowl, beat melted vegetable shortening, white sugar, and brown sugar with electric mixer on medium speed until mixed. On low speed, mix in almondmilk. Add baking powder, baking soda, and flour. Beat on low speed until mixed. Beat on medium speed until creamy. Stir in chocolate chips.
- Spoon rounded tablespoonfuls of dough 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool on cookie sheets 2 minutes. Remove to cooling racks. If baking 2 cookie sheets at a time, rotate pans halfway through baking.
VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES
Delicious, melt-in-your-mouth chocolate chip cookies.
Provided by sunmn
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat coconut oil, brown sugar, and white sugar until creamy and fluffy, about 3 minutes. Add applesauce and vanilla extract; mix well. Add flour, baking soda, and salt; mix until well combined. Fold in chocolate chips.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until bottoms are brown and tops look a little undercooked, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely, about 10 minutes more.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 18.3 g, Fat 7 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 5.5 g, Sodium 123.2 mg, Sugar 11.9 g
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.
WHEAT FREE CHOCOLATE CHIP COOKIES
These are a wheat free version of my favorite chocolate chip cookies. They are so yummy, better than any wheat free cookies i've tried. My son is allergic to wheat and he loves these and so will you.
Provided by CaseyandBeth
Categories Drop Cookies
Time 23m
Yield 6 dozens, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine together the flour, baking soda and xanthan gum, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar.
- Beat in the instant pudding mix until blended.
- Stir in the eggs and vanilla.
- Blend in the flour mixture.
- Finally, stir in the chocolate chips. Drop cookies by the rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. wait a few minutes before removing cookies from the cookie sheet, they tend to crack easier when very hot.
- Enjoy!
VEGAN WHEAT-FREE CHOCOLATE CHIP COOKIES
I haven't tried these, but the word on the street is that they are excellent vegan and gluten free cookies. A nice plus? You can eat the dough without worrying about raw eggs. :) From theppk.com
Provided by Roosie
Categories Drop Cookies
Time 25m
Yield 18 cookies, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375º.
- Sift together oat flour, soda and salt.
- In a seperate bowl, combine the flax meal and soymilk.
- Add sugar, vanilla and oil and mix until well combined.
- Fold wet ingredients into dry.
- Fold in chocolate chips.
- Drop dough by tablespoons onto an ungreased baking sheet, leaving about 1 1/2 inches between cookies.
- Bake 12-15 minutes until golden.
- Remove from oven and let cool slightly on the pan, then remove with a spatula and let cool completely on a cooling rack.
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4.5/5 (55)Total Time 19 minsCuisine Vegan, Gluten-Free, Top 8 FreeCalories 108 per serving
- In a larger bowl, use an electric mixer (or stand up mixer) and beat the shortening, water, vanilla extract, brown sugar and cane sugar until blended well. Don't worry if it looks a little chunky, that will disappear soon.
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5/5 (1)Total Time 20 minsEstimated Reading Time 4 mins
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5/5 (1)Total Time 20 minsEstimated Reading Time 4 mins
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Add the melted coconut oil, maple syrup, applesauce, and vanilla, mixing until all the ingredients are well combined and a dough begins to form. Stir in the chocolate chips.
- Scoop out a scant tablespoon of dough and roll it between your hands to form a ball. Place it on your prepared baking sheet and repeat until all the dough has been used up. Use a jar or flat-bottomed cup to gently flatten each cookie. They won’t spread much from their pre-baking shape, so shape them how you want them to look when they’re done.
- Bake for 10 – 12 minutes, or until the edges begin to turn golden brown. Remove the cookies from the oven and allow them to cool on the sheet for ~5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container for up to a week.
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5/5 (25)Estimated Reading Time 7 minsServings 11Total Time 25 mins
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5/5 (25)Estimated Reading Time 7 minsServings 11Total Time 25 mins
- Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
- In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and fold to combine.
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- Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
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VEGAN COCONUT FLOUR CHOCOLATE CHIP ... - POWER HUNGRY®
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From barefeetinthekitchen.com
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