I'm calling these "Perfect" because on my first attempt at making these, they came out looking professional and tasting amazing! They are so delicious and rich, you can't help but be happy after nomming.
If you follow the recipe and use dairy-free chocolate chips, these double chocolate chip cookies are vegan! Vegan means no animal products: no eggs, no cow's milk. And while a lot of baked goods have some sort of egg replacer (like Ener-G Egg Replacer, applesauce, banana, flax seeds, etc), this recipe has no egg substitute so they are super easy and you probably have all the ingredients in your pantry!
Perfect Vegan Double-Chocolate Chip Cookies
Preheat oven to 350° F.
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. white sugar (or raw sugar)
1/3 c. cocoa powder
pinch of cinnamon (optional)
1/2 c. canola or vegetable oil
1 tsp. vanilla
1/4 c. non-dairy milk (like soy milk) or water
2/3 c. chocolate chips*
Mix it all up and form into balls using your hands. The dough was a bit clumpy for me, so rolling with my hands was the best way to get smooth, even cookies.
Bake for about 10 minutes at 350°. Let the cookies rest a couple minutes on the pan before removing them so they don't fall apart.
Enjoy!
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*Make sure your chocolate chips are vegan. It's easy to just grab chocolate chips that are made with cow's milk. Avoid ingredients with the word milk in them (milk chocolate, milk powder, milk, milkfat). Also avoid casein and whey.
Cocoa butter is not from animals, and neither is soy lecithin, so don't worry about those!
There are a lot of specifically vegan brands out there, but a brand that I know is carried in many grocery stores and superstores like Wal-Mart and Target is Ghirardelli.
Ghirardelli Chocolate Semi-Sweet Chocolate Baking Chips appear to be vegan, although the label does say "Manufactured on the same equipment that also makes products containing milk" but personally I would still buy these despite the warning. To each his own.
Another option is to just grab one of those fancy chocolate bars with a high cocoa (or cacao) percentage. The higher percentage, the less likely it is to have milk (but double-check). Chop up your fancy chocolate bar and use it as chocolate chips!
This recipe is based off of Happy Vegan Chocolate Chip Cookies.
Mmmmmmmm....!!! =D
ReplyDeleteThese fucking suck
ReplyDeleteOh please, Anon, do elaborate.
ReplyDeleteIm not sure if i did something wrong but they are horible i taste the grains or raw sugaf and they look like crap :(
ReplyDeleteso do mine!!
DeleteI've made these three times, and they have been delicious each time! Thanks for the recipe. :)
ReplyDeleteKristen, that's awesome! So glad you like them :) I've had to cut back on making them so often because they seem to disappear within hours...!
ReplyDeleteForget cookies. This is perfect for brownies! So good.
ReplyDeleteI made these about 5 minutes ago but I added shredded coconut and my dough needed a little more flax milk but they are amazing! My husband tore into the dough and my daughter (who is two) ate three cookies! These are dangerously delicious, thanks for the recipe
ReplyDeletemy dough was very dry and crumbly so I mixed some solid coconut oil and some veg margarine and it moistened it up and gave it a much nicer colour, then they actually looked like the picture and tasted pretty good
ReplyDeleteThese are great cookies. Thanks for the recipe. My kids love them - and I've already eaten waaaay too many. :)
ReplyDeleteWill be making these again for sure!
I don't know if I did something wrong or what but the dough was so crumbly, and the balls I packed together to keep them from completely falling apart did not spread at all. They are tasty, but don't look anything like the picture in this post.
ReplyDeleteSara, I've had that same problem with this same recipe! I'm not quite sure what it is... maybe it needs more liquid? Seems like the proportions have to be just right for them to turn out looking as beautiful as my original photo. Although they're always tasty, even if they're not perfect :)
ReplyDeleteFor people having trouble with crumbly dough: try adding a little bit of water of soy milk at the end while mixing. It helps make the dough more, well, doughy. Try to add little splashes at a time to achieve the right consistency.
ReplyDeleteYes, thank you ukulady7! This works for us, too. I think I actually updated my printed-out recipe to include 1/2 c. milk instead of 1/4 c.
ReplyDelete