Soft N Chewy Vegan Chocolate Chip Cookies Food

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together.
• Then add the soy milk and vanilla and mix in.
• Add your flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix together.
• Add the dry ingredients to the wet and mix in by hand (don't use your electric mixer for this part) into a thick cookie dough.
• Add the chocolate chips and mix in to distribute as evenly as possible.
• Preheat the oven to 350°F (180°C).
• Roll into balls and place them evenly on a baking tray covered with parchment paper. Aim for 20 cookies.
• Place into the oven and bake for 10-12 minutes until the edges are set and they are very slightly browned on top.
• When they come out of the oven, press a few more chocolate chips into the tops of the warm cookies.
• Allow to cool and firm up directly on the tray.
• Once properly cooled store in an airtight container.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Combine all dry ingredients in a bowl, then stir in wet to form a dough - it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They'll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts

SOFT AND CHEWY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
• Add the brown sugar, melted coconut oil, almond milk, and vanilla. Use a spatula or wooden spoon to stir together until well combined. If dough seems too dry to scoop, add a tablespoon at a time of additional almond milk until the dough comes together. The dough should not be too wet but still hold together.
• Add the chocolate chips and stir until incorporated.
• Do not over mix.
• Scoop cookie dough with a two tablespoon scoop and place on prepared cookie sheets two inches apart. Top each cookie with a few extra chocolate chips if desired.
• Bake for 10-11 minutes until edges are golden brown but cookie is still slightly under baked in the center. The cookie will continue to bake on the pan once removed from the oven.
• Remove the pan from the oven and firmly bang it down on the counter two times. This flattens the cookies a bit and creates those pools of melted chocolate.
• Allow cookies to cool for 10 minutes on the cookie sheet before using a spatula to transfer to a cooling rack.

SOFT N' CHEWY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together Earth Balance and sugar together, until thoroughly mixed.
• Make egg replacement in a separate bowl and then add it to creamed sugar mixture, along with the vanilla extract. Mix until thoroughly incorporated--we're going for "light and fluffy"!
• In a separate bowl, combine all dry ingredients, mix thoroughly with a wire whisk, then add to wet mixture. Mix until just incorporated, but do not over mix.
• Add chocolate chunks to your liking and mix lightly.
• Spoon (heaping teaspoon or a tablespoon) onto ungreased cookie sheet and cook for 8-10 minutes or until edges are golden brown.

VEGAN CHEWY CHOCOLATE CHIP COOKIES

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.

CHEWY VEGAN CHOCOLATE CHOCOLATE CHIP COOKIES

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.