Best Vegan Holiday Recipes Rosemary Chocolate Chip Cookies Recipes

Vegan Chocolate Chip Cookies image

Provided by avarmenio

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

Vegan Chocolate Chip Cookies image

Provided by PrudenceWichett

Time 30m

Yield 36 serving(s)

Number Of Ingredients 8

1 cup margarine, at room temp
1 1/4 cups sugar
1 tablespoon molasses
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (or vegan carob chips)

Steps:

Preheat the oven to 350 degrees F.
Cream the margarine and sugar with a hand mixer until fluffy. Add the molasses and vanilla and incorporate. Add the dry ingredients to this mixture and mix until a dough forms. Fold the chocolate chips into the dough.
Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks, cool and enjoy!

Nutrition Facts : Calories 116.9, Fat 4.7, SaturatedFat 1.8, Sodium 130.4, Carbohydrate 18.5, Fiber 0.7, Sugar 11.1, Protein 1.2

VEGAN HOLIDAY RECIPES: ROSEMARY CHOCOLATE CHIP COOKIES image

Yield 24 cookies

Number Of Ingredients 11

1/2 cup refined coconut oil, softened
2 tablespoons lightly packed, finely chopped fresh rosemary
1/4 cup granulated sugar
1/3 cup light brown sugar
1/4 cup almond milk (or your favorite non-dairy milk)
1 tablespoon ground flax seeds (golden preferred)
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate semisweet chips

Steps:

Preheat oven to 350 F. Lightly grease two large baking sheets. In a large mixing bowl, use a fork to beat together the coconut oil and rosemary, until relatively smooth. Add the sugar, and beat for about a minute. Add the non-dairy milk and flax seeds, and beat once again, for 30 seconds or so. Mix in the vanilla. Add about half the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like, well, cookie dough. Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown. Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.