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You are here: Home / Recipes / Cookies/Bars / Vegan Chocolate Chip Cookies Recipe

February 28, 2014

Vegan Chocolate Chip Cookies Recipe

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Vegan Chocolate Chip Cookies

These super easy vegan chocolate chip cookies are super tasty and take less than 30 minutes to make. I adapted the recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz. The original recipe called for canola oil. I happened to have walnut oil on hand so I decided to try it in place of some of the canola oil. I also opted to use safflower oil instead of canola for the remainder. I think any nut oil, like almond or hazelnut, would give these cookies a nice flavor so feel free to play around. You can easily mix them up by hand so you can whip up a batch whenever you get a craving. The recipe only makes about 16 to 18 cookies depending on how big you make them.

Vegan Chocolate Chip Cookies wet ingredients

 

Gather all the wet ingredients and then combine until it looks like caramel. Since I am attached to my stand mixer I decided to use it, but I’ve also mixed them by hand using a good old fashioned whisk and spatula.

Vegan Chocolate Chip Cookies-AddWet&Dry

Add in the dry ingredients and then fold in the chocolate chips.

Vegan Chocolate Chip Cookies - Add Choc Chips

Scoop out about 2 Tablespoons of batter per cookie. The batter will be pretty thin. I like to use parchment lined cookie sheets because they are guaranteed not to stick and there is no cleanup!

Vegan Chocolate Chip Cookies - Scoop Out Batter

Bake @ 350F for 10 minutes and they’re done! You can print out the full recipe below.

 

Print

Vegan Chocolate Chip Cookies

Course Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 -18
Author Jennifer Rao - Around the World in 80 Cakes

Ingredients

  • 1 2/3 cup (6.9 oz) all-purpose flour (lightly spooned into a cup)
  • 1/2 teas baking soda
  • 1/2 teas salt
  • 1/2 cup (3.7 oz) light brown sugar
  • 1/4 cup (1.8 oz) granulated sugar
  • 1/3 cup (2.5 oz) safflower oil (see notes)
  • 1/4 cup (1.9 oz) walnut oil (see notes)
  • 1/4 cup (2.25 oz) rice milk (or other non-dairy milk)
  • 1 Tbsp tapioca flour
  • 2 teas pure vanilla extract
  • 3/4 cup (4.5 oz) chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line two cookie sheets with parchement paper.
  2. In a small bowl sift together flour, baking soda and salt. Stir well to combine.
  3. In a large bowl combine brown sugar, granulated sugar, both oils, milk, tapioca flour and vanilla. Mix for about two minutes until the mixture looks like caramel.
  4. Mix the dry ingredients into the wet in two to three batches. Fold in the chocolate chips.
  5. Spoon the dough onto the cookie sheets, using about 2 Tablespoons of dough per cookie.
  6. Bake the cookies at 350°F for 10-12 minutes or until lightly brown.
  7. Allow to cool on the pan for about ten minutes, then remove to a cooling rack

Recipe Notes

Notes: You can use canola or vegetable oil in place of the safflower and walnut oil.

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Filed Under: Cookies/Bars, Recipes, Vegan Tagged With: cookie, how-to, recipe, vegan

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Hi, I’m Jen

After graduating from college in 2003 I went to work as a Chemical Engineer. My new job gave me the chance to travel the world and experience many foods and cultures I had never known before. I soon rediscovered my passion for baking and cake decorating. I would always bring back new ingredients and ideas from the places I visited and incorporate them into my cake recipes. Read More…

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