Disappearing Vegan Chocolate Chip Cookies Food

VEGAN CHOCOLATE CHIP COOKIES

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.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Melt margarine in saucepan.
• Add both sugars.
• Mix flour, baking soda, and salt.
• Add egg replacer and vanilla to butter mixture.
• Add butter mixture to flour mixture.
• Add chocolate and nuts if desired.
• Let cool in fridge for 1 hour.
• Bake on greased cookie sheet for 10 minutes at 375.

DISAPPEARING VEGAN CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 350°F and arrange a rack in the middle.
• 2. Combine flour, baking soda, and salt in a medium bowl and whisk to evenly combine; set aside.
• 3. Place the margarine and sugar in the bowl and mix until light and fluffy (I do this by hand, but an electric mixer makes the process quicker). Scrape the sides of the bowl before adding the brown sugar (be sure to crumble the sugar while adding, instead of as a packed lump), canola oil, and vanilla. Mix until combined well.
• 4. Make sure to scrape down the sides of the bowl before adding in the flour mixture slowly (do not overmix).
• 5. Add the chocolate chips and raisins.
• 6. Using hands, tightly pack and roll dough into balls roughly 1 inch in diameter. Arrange balls on an ungreased baking sheet, leaving 1-1/2 to 2 inches between each cookie ball. Press each ball down to slightly flatten, making sure that they don't crumble apart in the process. Bake one sheet at a time until the cookies are just golden brown around the edges, about 15-17 minutes (start checking your cookies at 11 minutes, as each oven is different). Let baked cookies cool on parchment paper, or a cooling rack.
• 7. Share and enjoy!

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made two days ahead.
• Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to three days.

VEGAN WHOLESOME CHOCOLATE CHIP COOKIES

Steps:

• If your coconut oil is not already liquefied, place the container in a pot of hot water. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl.
• Pour the wet ingredients into the dry ingredients and mix until well combined.
• Bake at 350°F for 18-24 minutes.

VEGAN CHOCOLATE CHIP COOKIES

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!

VEGAN CHOCOLATE CHIP COOKIES

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.