Vegan Chocolate Chip Cookies

Sara Novak Photo
Sara Novak

Vegan baked goods can be very tasty, but can also be time consuming to make in order to get the consistency similar to that of traditional baked goods. So when I come across a quick and easy vegan baking recipe, I'm super excited to try it out.

With this recipe, all the ingredients must be at room temperature. This is very important in order to produce a soft and chewy end product. Also, unlike traditional baked goods, when you sneak a peak to check on them in the oven they won't look like they are finished. Nevertheless, do not extend the baking time past what the recipe says. Just remove them and place them on a cooling rack so that they can set. If you over cook them, they can get a bit dry and the carob chips may burn, which would ruin the cookies. If you've ever had carob chips, you know that they're a flavorful vegan substitute for chocolate chips, which are made using milk.

INGREDIENTS

2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
¼ tsp cinnamon
1 tsp ground organic coffee
½ cup carob chips
1 cup raw sugar
1/2 cup organic vegetable oil
1 tsp real vanilla extract
1/4 cup water

PREPARATION:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl mix flour, baking powder, salt, cinnamon, and ground coffee. Add chips. Make a well in the center and set aside.
  3. In a medium size bowl, mix sugar and oil. Add the vanilla and then add the water. Again, mix well. Combine the wet and dry ingredients. Add the wet to the well in the dry. Fully combine but don't overwork the batter.
  4. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheet 180 degrees. Bake another 4 minutes. Remove from the oven. They will continue to cook a bit after being removed so they won't appear fully cooked yet.

    This recipe is adapted from a recipe on Veg Web

This recipe appears in: Butter & Sugar

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