Best Vegan Chocolate Chocolate Chip Cookies Recipes

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VEGAN CHOCOLATE CHIP COOKIES



Vegan Chocolate Chip Cookies image

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

½ cup coconut oil
1 cup brown sugar
¼ cup almond milk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan chocolate chips

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

VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Vegan Chocolate Chip Cookies Recipe by Tasty image

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

½ cup sugar
¾ cup dark brown sugar, packed
1 teaspoon salt
½ cup refined coconut oil, melted
¼ cup non-dairy milk
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking soda
4 oz vegan semi-sweet chocolate, chunks
4 oz vegan dark chocolate, chunks

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 CHIP COOKIES



Vegan Chocolate Chip Cookies image

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

2/3 cup refined coconut oil, melted
2/3 cup organic granulated sugar
2/3 cup packed organic brown sugar
1/2 cup unsweetened vanilla almond milk
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)

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 GLUTEN-FREE CHOCOLATE CHIP COOKIES



Vegan Gluten-Free Chocolate Chip Cookies image

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

½ cup coconut oil
½ cup brown sugar
⅓ cup white sugar
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 ¼ cups gluten-free all-purpose baking flour (such as Pillsbury®)
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips (such as Enjoy Life®)

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 GLUTEN-FREE CHOCOLATE CHIP COOKIES WITHOUT COCONUT OIL



Vegan Gluten-Free Chocolate Chip Cookies Without Coconut Oil image

My most-requested dessert, even over my normal chocolate chip recipe. Delicious and chewy cookies for those with certain dietary restrictions. Something to consider is that banana is the egg substitute and the taste is noticeable. Blue Bonnet® light margarine does not contain trace amounts of whey or lactose. Trader Joe's® semi-sweet chocolate chips are on PETA's list of recommended vegan chocolate.

Provided by TiffanyZ

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 11

1 ½ cups brown sugar
1 cup vegan margarine (such as Blue Bonnet® light)
½ cup white sugar
1 banana, mashed
2 tablespoons vanilla extract
1 ¼ teaspoons baking soda
½ teaspoon salt
2 teaspoons hot water
3 cups gluten-free all-purpose baking flour
2 teaspoons xanthan gum
1 ½ cups vegan semisweet chocolate chips (such as Trader Joe's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream brown sugar, margarine, and white sugar together in a bowl. Add mashed banana and vanilla extract.
  • Combine baking soda and hot water in a small bowl; add to sugar mixture and stir in salt. Add flour slowly, 1 cup at a time, incorporating xanthan gum at the same time. Add chocolate chips and stir to combine. Drop by large spoonfuls onto the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 38.6 g, Fat 11.2 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 216.5 mg, Sugar 24.6 g

VEGAN CHOCOLATE CHIP OATMEAL NUT COOKIES



Vegan Chocolate Chip Oatmeal Nut Cookies image

My favorite vegan cookie - while other kinds I have tried have turned out flat and unappetizing-looking, these seem to look and taste great every time.

Provided by Nicole_85

Categories     Drop Cookies

Time 13m

Yield 24 serving(s)

Number Of Ingredients 11

1/3 cup almond butter or 1/3 cup peanut butter
2 tablespoons canola oil
1 cup sugar
1/3 cup soymilk
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup non-dairy chocolate chips
1/2 cup chopped macadamia nuts or 1/2 cup walnuts

Steps:

  • Preheat oven to 425°F Oil a large baking sheet; set aside.
  • Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
  • Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.

VEGAN PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES



Vegan Peanut Butter Chocolate Chip Oatmeal Cookies image

Make and share this Vegan Peanut Butter Chocolate Chip Oatmeal Cookies recipe from Food.com.

Provided by hipbonez

Categories     Drop Cookies

Time 20m

Yield 36 serving(s)

Number Of Ingredients 12

2/3 cup crunchy peanut butter
2 tablespoons crunchy peanut butter
4 tablespoons vegetable oil
2 cups light brown sugar
2/3 cup soymilk (regular or vanilla flavored)
2 teaspoons pure vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 1/3 cups semi-sweet chocolate chips (ghirridelli)

Steps:

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, stir together first five ingredients.
  • In a small bowl, thoroughly stir together flour, soda and salt.
  • Stir into batter.
  • Stir in oats and chocolate chips.
  • Drop batter by rounded tablespoonfuls onto Silpat or parchment lined baking sheet.
  • Bake for 10 minutes or until set.
  • Remove sheet from oven and let cool on tray for 5 minutes.

Nutrition Facts : Calories 167.1, Fat 6.7, SaturatedFat 1.8, Sodium 133.9, Carbohydrate 25.6, Fiber 1.8, Sugar 16, Protein 3.2

HEALTHY VEGAN PUMPKIN OAT CHOCOLATE CHIP COOKIES



Healthy Vegan Pumpkin Oat Chocolate Chip Cookies image

These are the best vegan cookies I've ever tasted!

Provided by Julie Manoukian

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 12

Number Of Ingredients 16

3 tablespoons water
1 tablespoon ground flax seed
1 ½ cups whole wheat flour
1 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup raw sugar
½ cup coconut sugar
½ cup coconut oil
1 cup pumpkin puree
1 teaspoon vanilla extract
1 cup vegan chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
  • Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.
  • Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
  • Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.
  • Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 49.4 g, Fat 20.9 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 11.1 g, Sodium 302.7 mg, Sugar 30.3 g

VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES



Vegan Chocolate Chocolate Chip Cookies image

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

3 tablespoons all-purpose flour
3 tablespoons vegan chocolate chips
2 tablespoons white sugar
2 tablespoons vegetable oil
1 tablespoon unsweetened cocoa powder
1 tablespoon almond milk
½ teaspoon vanilla extract
½ teaspoon baking powder

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 Chocolate Chip Cookies image

As a competitive figure skater, I need high-energy snacks to keep me going. These cookies are loaded with nuts, chips and fabulous flavor. Coaches at my skating rink are always sneaking two or three when I bring them in! -Cassandra Brzycki, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 11

1-1/4 cups packed dark brown sugar
1/2 cup canola oil
6 tablespoons vanilla soy milk
1/4 cup sugar
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dairy-free semisweet chocolate chips
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, beat the first 6 ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour., Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 111 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHEWY VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES



Chewy Vegan Chocolate Chocolate Chip Cookies image

"These are brownie-like and chewy. Be careful not to overbake them, they may seem like they aren't done after 10 minutes but they are! See the variations for Chewy Chocolate Cherry Cookies and Chocolate Hazelnut (or almond or walnut or whatever) Cookies at the bottom of the directions." Recipe from the Post Punk Kitchen (www.thePPK.com) and accredited to Isa.

Provided by Roosie

Categories     Dessert

Time 35m

Yield 18 cookies, 9 serving(s)

Number Of Ingredients 11

3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon flax seed, plus
1 teaspoon flax seed
1/2 cup soymilk
2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet vegan chocolate chips (obviously, vegan chocolate chips if you want these to be vegan)

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.

BASIC VEGAN SPELT COOKIES - CHOCOLATE/CAROB CHIP



Basic Vegan Spelt Cookies - Chocolate/Carob Chip image

I wanted to make some basic chocolate chip cookies for my kids (vegan & spelt) and found this recipe on http://www.vegfamily.com/vegan-recipes/desserts/spelt-carob-cookies.htm. It goes together really quickly and easily and only has 8 ingredients. I used a light spelt flour, which I think is most suitable for this recipe. They're a little cake-like, as with most vegan cookies...I prefer them this way. Note that the recipe only makes 12 cookies - you could make 24 small ones, but I like the larger size. Use carob or vegan chocolate chips, and I'm sure you could add some nuts and seeds if you choose. Hope you enjoy!

Provided by magpie diner

Categories     Drop Cookies

Time 35m

Yield 12 cookies

Number Of Ingredients 8

1/2 cup vegan margarine (ie Earth Balance)
3/4 cup organic sugar (or your prefered sugar...)
1 banana (or sub 1/4 cup liquid egg replacer)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 1/4 cups light spelt flour
1/2 teaspoon sea salt
1/2 cup semisweet vegan chocolate chips (or carob chips)

Steps:

  • Preheat your oven to 350 degrees and lightly oil a baking sheet.
  • In a large mixing bowl or your stand mixer, beat the margarine with the sugar, vanilla and banana (or egg replacer).
  • Blend in the flour about 1/4 cup at a time along with the baking powder and salt. Don't overmix, but make sure everything is nicely blended with no dry spots.
  • Lastly, fold in your chocolate or carob chips.
  • Drop by heaping teaspoon fulls onto your cookies sheet, making 12 large or 24 small cookies. Bake 10-14 minutes until done, which will depend on the size of your cookies.

Nutrition Facts : Calories 58.2, Sodium 112.2, Carbohydrate 14.8, Fiber 0.3, Sugar 13.7, Protein 0.1

MALTED CHOCOLATE CHIP COOKIES - VEGAN



Malted Chocolate Chip Cookies - Vegan image

I'm not sure it was possible to have another variation on a chocolate chip cookie, but it is! This is the first CCC recipe here to use malted barley syrup. Gives the cookie a rich malty flavor.

Provided by Wish I Could Cook

Categories     Dessert

Time 15m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup semi-sweet chocolate chips
1/4 cup dark brown sugar, Loosely Packed
1/3 cup malted barley syrup
1/4 cup margarine, Melted
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Mix all the dry ingredients together.
  • Mix all the wet ingredients together.
  • Mix everything together.
  • Shape into 8-12 balls, put on cooked sheet lined with parchement. Flatten slightly. Leave room between them because the will spread out.
  • Bake for 10-12 minutes at 350°F.

EASY VEGAN CHOCOLATE CHIP COOKIES



Easy Vegan Chocolate Chip Cookies image

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

1 ½ cups all-purpose flour
1 cup vegan chocolate chips
½ cup vegan white sugar
1 tablespoon flax seeds
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups almond milk
3 tablespoons water

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 GARLIC CHOCOLATE CHIP COOKIES



VEGAN GARLIC CHOCOLATE CHIP COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake     Quick & Easy     Vegan

Yield 20 cookies

Number Of Ingredients 14

10 fresh garlic cloves
water, boiling
1/2 cup pure maple syrup
another 2/3 cup pure maple syrup
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/3 cup unrefined sugar
1/2 tsp sea salt
1/2 tsp blackstrap molasses
2 tsp pure vanilla extract
1/4 cup Earth Balance Shortening (room temp)
1/4 cup liquid coconut oil
2/3 cup non-dairy chocolate chips

Steps:

  • 1. Drop garlic cloves into boiling water for about 5 minutes (more for big cloves) until tender; peel cloves and chop, then soak in 1/2 cup maple syrup for 20 to 30 minutes. 2. Put garlic and syrup in a strainer and squeeze out the maple syrup. (Get rid of this maple syrup or save it in the fridge to add to a stir fry or something.) 3. Preheat oven to 350°F (176°C). 4. In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar* and salt, and stir until well combined. 5. In a separate bowl, combine fresh maple syrup (2/3 cup)** with the molasses and vanilla, then stir in the shortening and coconut oil. Use a hand blender to combine the shortening with the liquid ingredients well. 6. Add the strained garlic and blend until well combined. 7. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). 8. Shape dough with hands into cookie shape and place on a baking sheet. Unlike a lot of vegan cookies, these do spread out a bit, so make them a bit smaller than you want the final cookies and give them some space on the sheet. 9. Bake for 12 minutes, until just golden.*** 10. Let cool on the cookie sheet for no more than 1 minute, then transfer to a cooling rack. *You could probably get away with no sugar at all since the maple syrup makes these cookies super sweet. **I guess you could use the discarded maple syrup from the garlic here, but it might make your cookies muy garlicy. ***If they're still looking a little anemic, 13 minutes might be OK. My cookies were pretty soft and crumbly inside after 12 min, so a little extra time might make them hang together better.

VEGAN CHOCOLATE CHIP COOKIES



Vegan Chocolate Chip Cookies image

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

1 3/4 cups/225 grams all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
5 ounces/140 grams vegan butter or margarine, at room temperature
1/2 cup/125 grams cane sugar
1/2 cup/75 grams coconut sugar
1 tablespoon flaxseed meal
1 1/2 teaspoons vanilla extract
12 ounces/340 grams vegan chocolate, chopped, or feves or chips
Flaky sea salt, for finishing (optional)

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 CHEWY CHOCOLATE CHIP COOKIES



Vegan Chewy Chocolate Chip Cookies image

This recipe makes for soft and chewy chocolate chip cookies and is so yummy. Nobody would guess they're vegan.

Provided by OrangeLuna

Categories     Drop Cookies

Time 40m

Yield 16 Cookies, 16 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1/2 cup brown sugar
1/3 cup margarine (room temp)
1/3 cup shortening
1/4 cup extra-firm silken tofu (mori nu)
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
chocolate chips

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.

VEGAN CHOCOLATE CHIP OATMEAL COOKIES



Vegan Chocolate Chip Oatmeal Cookies image

These make 6 large cookies. They're crispy on the outside and chewy on the inside. You can add more chocolate chips if you'd like but I'm not a huge fan of chocolate. The oatmeal adds a great texture.

Provided by TVan8879

Categories     Drop Cookies

Time 18m

Yield 6 cookies, 6 serving(s)

Number Of Ingredients 10

1/4 cup light vegan margarine
1/4 cup brown sugar
1 tablespoon white sugar
1/4 teaspoon vanilla
1/3 cup whole wheat flour
1/8 cup water
1/4 teaspoon baking soda
1/2 cup old fashioned oats
1/8 cup chocolate chips
1/4 teaspoon salt

Steps:

  • Cream together margarine and sugar in a bowl, then mix in vanilla.
  • Add flour and salt, mix well.
  • Mix together baking soda and water, and then add to the batter.
  • Stir in the oats and chocolate chips.
  • Drop by spoonfuls onto a cookie sheet (no need to grease it), and bake at 350° for 10 minutes.

GOOEY VEGAN CHOCOLATE CHIP COOKIES



Gooey Vegan Chocolate Chip Cookies image

These cookies are moist and delicious and also happen to be vegan!

Provided by Nitzan Shlapobersky

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     White Chocolate

Time 30m

Yield 40

Number Of Ingredients 10

¾ cup coconut oil
¾ cup white sugar
¾ cup brown sugar
½ cup unsweetened applesauce
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
⅔ cup vegan white chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Cream together coconut oil, white sugar, and brown sugar in a bowl using an electric mixer. Gradually add applesauce and mix to combine. Blend in vanilla extract.
  • Combine flour, cocoa powder, baking powder, and salt in a bowl. Gradually add flour mixture to the bowl with the coconut oil mixture and mix until batter is smooth. Fold in white chocolate chips.
  • Roll dough out into 2-inch balls and place onto the prepared baking sheet.
  • Bake cookies in the preheated oven until edges are crispy, about 12 minutes.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 15.3 g, Fat 5.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 4.6 g, Sodium 42.3 mg, Sugar 6.7 g

VEGAN CHOCOLATE CHIP COOKIES



Vegan Chocolate Chip Cookies image

Use these vegan chocolate chip cookies to make delicious -- and allergen-free -- Chocolate Chip Cookie Sandwiches, both recipes courtesy of Erin McKenna (BabyCakes NYC).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 cookies

Number Of Ingredients 10

1 cup coconut oil, melted and cooled
6 tablespoons prepared unsweetened applesauce
1 teaspoon salt
2 tablespoons pure vanilla extract
1 1/4 cups evaporated cane juice
2 cups Bob's Red Mill gluten-free all-purpose baking flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup vegan chocolate chips

Steps:

  • Preheat oven to 325 degrees with a rack set in the center. Line 2 baking sheets with parchment paper; set aside.
  • In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
  • Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes.
  • Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool.

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