Vegan Chocolate 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 COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside.
• Whisk the flours, cocoa powder, baking powder, salt and xanthan gum together in a medium bowl.
• Put the sugar, applesauce, coconut oil, grapeseed oil and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chocolate chips.
• Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and beginning to crack on the top, 16 to 18 minutes. Rotate the sheets halfway through for even baking.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions.

VEGAN CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350°F (180°C).
• Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.
• Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
• Add the dry ingredients to the wet, mixing in by hand until crumbly.
• Add the 1 Tbsp soy milk or other non-dairy milk and mix into a thick cookie dough.
• Add the chocolate chips and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
• Roll into balls and space them evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
• Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
• Press in a few more chocolate chips to the top of the cookies as they come out of the oven.

EASY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
• Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
• Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.

DECEPTIVELY DELICIOUS VEGAN CHOCOLATE COOKIES

Steps:

• Cream applesauce, oil, sugar and 1 T water.
• Mix in remaining 2-3 T of water and beat well.
• In a separate bowl, mix dry ingredients.
• Add to applesauce mixture and mix until combined.
• If applicable, add chocolate chips last.
• Refrigerate for 30 minutes to an hour.
• Preheat oven 400°F and grease a cookie sheet well.
• Make approximately 24 balls (or you can do drop cookies).
• Bake for approximately 8 minutes-they should be very puffy. Be careful not to over-bake as they will become quite hard when cooled.
• Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the all-purpose flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the vegan butter or margarine, cane sugar and coconut sugar on medium speed until very light, 3 to 4 minutes.
• In a small bowl, whisk the flaxseed with 2 tablespoons room temperature water to combine. Add this mixture to the mixer and mix well on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, 5 to 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and mix just until incorporated. Scoop the dough into 8 (3 1/2 ounce/100 gram) mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the mounded cookies down slightly using your fingers until about 1/2-inch thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 21 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

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.

VEGAN CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
• Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
• Fold in the chocolate chunks evenly.
• Chill the dough for at least 30 minutes.
• Preheat oven to 350°F (180°C).
• Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
• Bake for 12-15 minutes, or until cookies just begin to brown.
• Cool completely.
• Enjoy!