Happy Vegan Chocolate Chip Cookies
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Ingredients (use vegan versions):
- 2 cups unbleached flour
- 2 tsps baking powder
- 1/2 tsp.salt
- cinnamon to taste (optional)
- vegan chocolate or carob chips - put in as many as you like
- 1 cup raw vegan sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
- 1/2 cup canola or vegetable oil
- 1 teaspoon vanilla
- 1/4 cup water
Directions:
VERY IMPORTANT-make sure all ingredients are at room
temperature. It will work if they're not at room temp but it
works MUCH better if they are. Also while your oven is pre-
heating put the cookie sheets you are going to use on top of
the oven so they get preheated as well.
Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if
you choose). Add chips. Make a well in the center and set
aside.
In a medium size bowl mix vegan sugar and oil. Mix it well.
Add the vanilla and then add the water. Mix it well.
Add the wet to the well in the dry. Mix it well but be
careful not to overwork it.
Add more chips if you need to.
Spoon onto ungreased cookie sheets.
Put them in the oven.
Bake for 5 minutes and then flip and rotate the sheets.(top
to bottom,and 180 degree rotation)
Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer
then you want them to be. They will harden up some as they
cool. I usually go in two minute increments from here untill
they get to where I like them.
Take them out when they are done and move them to wire
cooling racks. If they split or come apart when you try to
remove them let them sit on the pan for 2 minutes before
transferring them to the racks.
These cookies have come a long way, lots of time and
tasting spent on getting them to where they are now. Vegans
and non vegans LOVE them. In the words of my 6 year old son-
"Mom, you're the greatest because you know how to make the
best cookies." Enjoy and let me know if you have
questions. Sweet travels.
Serves: almost two dozen
Preparation time: 15 mins?-10 to 12 cooking time
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