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Chewy Vegan Chocolate Chocolate Chip Cookies

Ingredients:

  • 3⁄4cup canola oil
  • 2cups sugar
  • 2teaspoons vanilla
  • 1tablespoon flax seed, plus
  • 1teaspoon flax seed
  • 1⁄2cup soymilk
  • 2cups flour
  • 3⁄4cup cocoa powder
  • 1teaspoon baking soda
  • 1⁄2teaspoon salt
  • 1 1⁄2cups semisweet vegan chocolate chips (obviously, vegan chocolate chips if you want these to be vegan)

Directions:

  • Preheat oven to 350°F.
  • Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
  • In a large bowl, sift together cocoa, flour, baking soda and salt.
  • Cream the sugar and oil in a separate large bowl.
  • Add the flax/soy milk mixture and mix well.
  • Stir in the vanilla.
  • Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
  • Mix in the chocolate chips.
  • Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
  • Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
  • Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
  • **For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.
  • ***For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped nuts of your choice.

Reviews:

  • fuzzisocks2203

    These came out wonderfully! The texture was perfect- a chewy on the outside, but still soft in the middle. I didn’t have any issues with them sticking to the pan, and mine didn’t spread out like some of the reviews said. They are a little on the sweet side for me, but that’s it!

  • vegankatain

    These were wonderful, i doubled up on the ingredients to make a batch to share with non vegan family. Me, my partner and our 2 year old boy are vegan, and the inlaws are too. my family how ever are not. There were a hit with everybody!! Tastes amazing and perfect balance of crispy/chewy. I swapped the oil for melted non dairy spread/margarine and only used half the amount as sugar suggested because when i measured the sugar at 4 cups it was just too much!! Also added chopped roasted hazlenuts to half of the dough. Will make again!! they are just so good!!!

  • Anjali L.

    the cookies were delicious once i got the setting right. I used hemp milk instead of soy due to allergies. the first test batch I put in stuck to the pan like crazy and was really really hard. So the next batch I greased the pan with non stick spray and baked for 8 minutes only instead of 10. They were chewy and gooey in that batch.

  • rainnbeau

    These were awesome cookies! I used apple sauce instead of oil though and raw sugar. I did one batch with wheat flour and one with all purpose flour and both turned out excellent! they were perfect after ten minutes and very brownie like! i also added walnuts to half of each batch because that’s what I like. I will be making these again.

  • talisha_02

    Hi, can I do it without cocoa?

  • prettyleodia

    These cookies are sooooo good! Delicious!!! I used half a cup of safflower oil, 1/4 cup unsweetened applesauce. I only used 1 and a fourth cup raw turbinado sugar. I didn't have any flax seeds. I used 1/2 cup unbleached flour and 1/2 cup wheat flour. I added sliced almonds and choco chips (didn't have any vegan ones, so used the regular). The only thing that I had to fix was that my dough/batter was really thick. I had to add a bit more applesauce and soymilk. In the end they came out perfect!! Thanks for sharing!

  • The Veganista

    These were just ok. After 10 minutes I took them out and let them cool. They were no wear near done. I had to put them back in to salvage them. What a waste of work. The taste was fine but pretty sweet. They spread like crazy and were a little difficult to remove from the pan. Not a recipe I’d recommend. Sorry. Almost forgot, they don’t hold together very well. Must be due to the flax/milk ratio. Crumbles easily.

  • mistykody

    Yummy and easy. I did decrease the sugar to 1-1/4 cup. Which was still sweet with the added choc. chips. I also used 1/4 apples sauce, 1/4 coconut oil, 1/4 canola oil. Very rich still with the lighten up changes.

  • Surrender To The Flow

    Delicious Vegan Cookies! High Recommendations: -Use a cookie sheet that has double insulated walls for best results. (This is a good tip for most vegan, and some non-vegan, cookies.) The cookies will not burn and not flatten as much due to the air circulation between pan layers. My cookies are NOT flat at all using this type of pan. -There is absolutely no reason why anyone should be having a hard time with pan prep for these cookies. They are not any more time consuming than regular cookies. Your hands don’t need to touch the mix. Simply use your tablespoon measure. Scoop the batter into it, scrape excess from the sides with a spoon, and place on sheet using the same spoon to lightly pull the mix out of the now upside down tablespoon measure. Nice round tops, thick cookies that bake up beautifully. Tips: I chose hazelnuts instead of chocolate chips. They incorporated into the mixture great and added a very nice balance to the sweetness. I used an additional teaspoon of baking powder (I used powder in the recipe, not soda) and an additional teaspoon of flax seed which added volume to the appearance of the cookies as well enhanced chewy texture. The above tips in the end yield more than 40 nice sized cookies. My results do not appear as flat or “crackly” as the pictured examples, although they all look yummy! Mine just appear more rounded and cohesive. I don’t think any examples here are pictured with nuts so maybe the use of nuts may have an affect on my final results, along with the other tips I mentioned. They taste great! Good luck and happy baking! =)

  • shtedford

    These cookies have made it into my top ten list! While making these cookies I ran out of sugar. As the recipe called for 2 cups of sugar I knew I could make some kind of substitution. I used my last 1 1/2 cups of sugar and then added 1/2 cup sweetened coconut. I knew the coconut would add extra bulk, so I only used 1/2 the chocolate chips. The cookies were fantastic and I bake a lot.

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