Happy Vegan Chocolate Chip Cookies
2 cups unbleached flour
2 tsps baking powder
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot
of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
VERY IMPORTANT - make sure all ingredients are at room temperature.
It will work if they're not at room temp but it works MUCH better if
they are. Also while your oven is pre-heating put the cookie sheets you
are going to use on top of the oven so they get preheated as well.
Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you
choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the
vanilla and then add the water. Mix it well. Add the wet to the well in
the dry. Mix it well but be careful not to overwork it. Add more chips
if you need to. Spoon onto ungreased cookie sheets. Put them in the
oven. Bake for 5 minutes and then flip and rotate the sheets.(top to
bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want
them to be. They will harden up some as they cool. I usually go in two
minute increments from here until they get to where I like them.
Take them out when they are done and move them to wire cooling racks.
If they split or come apart when you try to remove them let them sit on
the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on
getting them to where they are now. Vegans and non vegans LOVE them. In
the words of my 6 year old son-Mom, you're the greatest because you know
how to make the best cookies. Enjoy and let me know if you have
questions. Sweet travels.
Your question and comments are welcome