Easy Vegan Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
2 cups unbleached flour2 teaspoons baking powder1/2 teaspoon salt3/4 cup of vegan chocolate chips (I use Ghirardelli semi-sweet)1/2 cup brown sugar, unpacked1/4 cup white sugar1/2 cup canola or vegetable oil or vegan margarine (I used sunflower oil for this)1 teaspoon vanilla extract1/2 cup water
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix:
flour
baking powder
salt
chocolate chips
Make a well in the center of the dry ingredients and set the bowl aside.
In a medium size bowl mix:
sugar
oil
vanilla extract
water
Pour the wet ingredients into the hole you made earlier in the dry ingredient's bowl.
Mix it well, but do not overwork the dough. Not overworking the dough means it will not get too thin. Remember to scrape the bottom of the bowl for dry ingredients you might miss.
Spoon dough onto ungreased cookie sheets in tablespoon scoops.
Put cookie sheets in oven for ten minutes, maybe a bit less if your oven runs hot. Rotate halfway through if you would like.
Once the cookies are done baking, take the sheets out, one at a time, using your oven mitts. Set the sheets on a stable counter.
Move the cookies onto wire cooling racks with a spatula. If the cookies start to crumble when you to begin to transfer them to the cooling rack or wooden cutting board, let them sit on the sheet for 2 more minutes.
If you do not have a wire cooling rack, you can use wooden cutting boards or something else that doesn't conduct heat.
Serving Size: ~26 cookies if you use teaspoon scoops
In a large bowl, mix:
flour
baking powder
salt
chocolate chips
Make a well in the center of the dry ingredients and set the bowl aside.
In a medium size bowl mix:
sugar
oil
vanilla extract
water
Pour the wet ingredients into the hole you made earlier in the dry ingredient's bowl.
Mix it well, but do not overwork the dough. Not overworking the dough means it will not get too thin. Remember to scrape the bottom of the bowl for dry ingredients you might miss.
Spoon dough onto ungreased cookie sheets in tablespoon scoops.
Put cookie sheets in oven for ten minutes, maybe a bit less if your oven runs hot. Rotate halfway through if you would like.
Once the cookies are done baking, take the sheets out, one at a time, using your oven mitts. Set the sheets on a stable counter.
Move the cookies onto wire cooling racks with a spatula. If the cookies start to crumble when you to begin to transfer them to the cooling rack or wooden cutting board, let them sit on the sheet for 2 more minutes.
If you do not have a wire cooling rack, you can use wooden cutting boards or something else that doesn't conduct heat.
Serving Size: ~26 cookies if you use teaspoon scoops
Nutritional Info Amount Per Serving
- Calories: 112.7
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 83.4 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 0.6 g
- Protein: 1.3 g
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