VEGAN CHOCOLATE CHIP COOKIES
These are yummy, kid-friendly, vegan chocolate chip cookies! Add in any other mix-ins of your choosing. Remember, the texture of the cookies will be different from regular baked goods because of the lack of dairy and eggs. The dough may be a little crumbly, but just smoosh it together and it will work fine!
Provided by avarmenio
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 15.2 g, Fat 5.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 4.3 g, Sodium 83.8 mg, Sugar 6 g
VEGAN CHOCOLATE CHIP COOKIES
Try our best ever vegan chocolate chip cookies. Non-vegans will be hard pressed to notice the difference between these and their favourite choc chip biscuits
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 20 cookies
Number Of Ingredients 9
Steps:
- Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made 2 days ahead.
- Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to 3 days.
Nutrition Facts : Calories 221 calories, Fat 10 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
GARLIC CHOCOLATE CHIP COOKIES
For serious garlic lovers only! I know... these sound just too weird to make, but really, if you're the adventurous sort and you think there's no such thing as "too much garlic," you'll want to try these. I got the recipe on the somewhere on the net years ago.
Provided by Julesong
Categories Drop Cookies
Time 45m
Yield 48 cookies (approximate)
Number Of Ingredients 13
Steps:
- Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes.
- While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
- Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like).
- Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
- Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
- Bake at 375 degrees for 8 to 10 minutes until lightly browned (careful not to overcook!).
- Remove from oven and cool on racks.
- Makes about 4 dozen cookies.
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- In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk the sugars, olive oil, and almond milk until incorporated.
- Add the flour mixture to the sugar mixture, and then stir with a wooden spoon until combined. Fold in the dark chocolate chips.
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- In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
- In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
- Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
- Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
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Ratings 105Calories 174 per servingCategory Cookies, Dessert
- 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) until properly mixed into a thick cookie dough.
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