Homestyle Chocolate Chip Cookies
Recipe for Homestyle Chocolate Chip Cookies is from Vive le Vegan!, p.131Any vegans missing that classic home-made chocolate chip cookie indulgence? Well, now you can indulge without need for the dairy, eggs, white sugar, or even refined flour if you choose. One other bonus - these are super-easy to make!
1 cup unbleached all-purpose flour (see note below for wheat-free version)
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup
1⁄4 tsp blackstrap molasses
1 - 1 1⁄2 tsp pure vanilla extract
1⁄4 cup organic canola oil (a little generous 1/4 cup)
1⁄3 cup non-dairy chocolate chips
Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 8-10 large cookies.
Note: Unbleached all-purpose flour produces a cookie with a very classic taste and texture, but you can use whole-wheat pastry flour and still have delicious cookies! For a wheat-free version, use barley or spelt flour. With spelt flour, you may need to add an extra 2-4 TB of flour, if it is a refined spelt flour. Also, if using all-purpose flour, if the batter is heavy and dense when mixing in the wet ingredients, add another 1-2 tsp each of maple syrup and canol oil and work through.
Idea: Make a really special dessert treat... ice cream cookie sandwiches! Using two cookies that have been completely cooled in the refrigerator, spread some softened soy ice cream on the underside of one cookie, then place the other cookie on top. Wrap in plastic wrap and freeze until firm!
Recipe for Homestyle Chocolate Chip Cookies is from Vive le Vegan!, p.131
posted by Dreena @ 10:43 AM
55 comments
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55 Comments:
what kind of unrefined sugar do you suggest? Florida Crystals?
Hi Emily! I haven't used Florida Crystals (don't get it in my area), however I checked out their website. I suggest using the milled cane sugar or even the demerara sugar. I don't use refined white sugar, so really any less refined sugar (turbinado, sucanat, etc) is fine. The lighter color/finer textured sugars will yield more classic-type cookies, however the darker, bigger crystals (like demerara and sucanat) also have their appeal because they give a light molasses-type flavor which is nice. Just avoid the pure refined sugar - while sugar in general is not the best for us, the white stuff is just horrible for our bodies.
Good luck and I'd love to know how you like the cookies! :)
I made these yesterday evening and I think they went down well, there's only 1 left! :o)
I admit I used white flour and white sugar (it's vegan in the UK) and regular sunflower oil as I've never seen Canola oil over here, but they came out wonderfully! I also used dark chocolate chopped up as we can't get vegan chocolate chips either!
These will be made many more times I'm positive, thanks for the recipe!
Oh, and we like the Lenil Soup from Vive La Vegan as well, had it for dinner the other night and it disappeared quickly!
Thanks Anna for all that excellent feedback! So glad that you liked the cookies and soup!!
I sometimes use chopped dark chocolate too - even more of a treat I think, much like the big bakery cookies we sometimes see but are full of butter and eggs.
Much more happy cooking to you! :)
-Dreena
Alright! I made these cookies today and they are fabulous. I ended up getting turbinado sugar from a brand called Wholesome Sweeteners because I didn't end up at Whole Foods (where I've seen Florida Crystals) and that seemed to work just great.
I also ended up starting a blog over here at blogger, and I've posted a picture of them.
Thanks Emily!! Music to my ears! Great to know that you are enjoying the cookies, and that the sugar worked out just fine too. I'm going to check out your site now...
Dreena :)
Help,
I tried to e-mail directly but was unable to get it to work.
I have Vive Le Vegan and tried these cookies yesterday. I had to modify the recipe slightly because we don't use Baking Soda. I use an aluminum free baking powder that usually does pretty good if I double the amount.
Anyway the cookies looked GREAT in the oven the puffed up well, but by the end of the cooking time they were FLAT really, really FLAT. But, they tasted GREAT! Any ideas how I can get them to look like the picture?
My only thought is that since I mill my own pastry flour that I may need to add some flour? Is the dough pretty firm when you make it or pretty soft. I noticed you said to flatten them slightly in the recipe but I had no need to flatten slighlty as they kind of flattened on their own bfore baking because of the consistancy of the dough.
Please give me your thoughts.
P.S. I love the cookbook, just by looking at it, but this is the first recipe I have tried. I can't wait to try more recipes!
Hi Stephanie,
I just noticed your comment, so sorry if it's been here a while! I'll have to check my e-mail link too.
I'm not completely sure why that happened. I use the non-alum baking powder too. I would use just a touch more of baking powder if you aren't using the soda. Why don't you use baking soda, by the way?
I've never used freshly milled flour, so this may be part of the reason too. If you find the mixture is a little wet, then yes, maybe you need an extra TB or two of flour. The mixture should be fairly soft, but not too oily or wet, but also not too floury - just in between. Also, it would help not to press the cookies down before baking them. Just put them in a mound and then let them flatten on their own through the baking, since if they are really flattening a lot then you don't need to help them out! :)
Well, I hope you get this message and good luck with the next batch. Please let me know if you have more success!
Hi Dreena, Just thought that I would let you know, the cookies came out GREAT. They are a new family favorite! I Just had to add 3 Tbs of extra flour. Sorry for the trouble.
That's great Stephanie, glad to hear it!! And, it was no trouble, btw! :)
Hi Dreena,
I made these cookies three times in the last week. First with unbleached white flour and twice with whole wheat flour. They came out great all three times. These cookies are so easy to make and they are sooo delicious! Thanks for the recipe.
Hi Gail! Thanks!! I'm delighted to know you like them and that you are trying them with both white and whole-wheat flour - awesome!! Thanks for dropping by with your feedback! :)
These cookies are really great. I accidentally left a recent batch on the baking sheet for slightly too long and the end result was a little chewy, but still just as delicious as usual.
I was happy to discover that the Blackstrap molasses are what we call treacle in Britain (I'm a Brit living in the States). I'm going to have to find a recipe for vegan treacle toffee now so I can use the rest of the bottle.
I cannot use Molasses 'cause I'm badly allergic to it, what can I use instead of it?
Hi Mardouie, thanks... I'm glad you like the cookies. That is completely new information to me about the treacle - thanks for that! I would love to know more about the treacle toffee too!!
Hi anonymous (and my apologies for just getting back a reply to you)! The molasses serves to add just a touch of a deeper flavor to the cookie... that, along with the maple syrup and oil gives the cookie a 'buttery' flavor. There really isn't much in the cookies, so you can leave it out of the recipe and they will still be quite delicious. Without the molasses, opt for the full 1 1/2 tsp vanilla (rather than just 1 tsp). Hope you enjoy them! :)
Thank you :-)
OMG I have found a new favorite. Dreena, you are absolutely right. The maple syrup and molasses give a great buttery flavor in the background. I could completely fool anyone into thinking there's butter in these cookies. WOW!
My kids and I had so much fun making these and Chloe's cardamom cookies (without the hazelnuts - hubby is allergic). The were both heavenly! Oh, and we had baked lemon-herb tofu sandwiches for lunch today. :-)
Hi Maria, thanks for that!!
Those chocolate chip cookies, and the fudgy brownies from Vive - I tested them soooo many times until I found the taste/texture I was wanting. So, I'm a happy gal to hear when people love them. :)
I hope you enjoy other recipes you try out too... thanks for your feedback!!
I just made your cookies tonight for the first time, and they're excellent. They're going to be my contribution for a cottage weekend... they don't know what they're in for! Thank you for posting such a terrific recipe.
Interesting site. Useful information. Bookmarked.
»
i made these this morning.
unbelievable. i even brought one to my carnivorous co-worker and she refused to tell me what she thought of them.
it was gone in 3 minutes.
she knows i'm working her...
Hi Hilary, you're welcome!! I hope the cookies were a hit for your weekend get-together!
Tanya, that's too great!! I love your angle - work them with the cookies. Hey, I've won over a few people that way!!!
i made these cookies twice in the last week.
the first time i made them they were super thin, i think it's because the maple syrup i use is very liquidy.
the second time i made them, last night, they were much thicker and very deliiiicious, like ms. field's cookies! i didn't have enough maple syrup, only a tablespoon or so. So i used what i had left of it, as well as mostly agave nectar and 2 or so tablespoons of brown rice syrup to make up 2/3 cup. so good! for the other sugar i used Sucanat. yummyyyyy.
i like the second batch better. in fact they are my new favorite cookie! my partner found the thinner batch exquisite!
goes to show any way you try them, they are simply delicious!! thanks deena!!!
Hi Dreena,
The ingredients in these are similar to a popular cookie called "Uncle Eddie's Vegan Cookies". The only thing I noticed which was different was that Uncle Eddie's uses palm oil (not to be confused with palm kernel oil) which is supposed to be healthful and extend shelf life. I'm going to try yours very soon. Thanks for the recipe.
Thank you starshine!!! That's a treat to hear, how great that the variations worked out! Glad you're lovin' them... some of the other cookie recipes in Vive are along the same lines in terms of the batter/consistency/sweetness if you are thinking of trying them out, like the Peanut Better Cookies, Double Chocolate Almond Explosion Cookies, and Coconut Lime Cookies. Enjoy!! :)
Hi Anna... I love the cookie pic with your comment!! :) That's interesting, I haven't tried the Uncle Eddie's cookies. We don't have them here in Canada, and I haven't tasted them when I've been to the US. I'll have to check that out next time I'm there - I'd love to taste them to compare the difference! Hope you like the recipe... :)
Dreena, I just made your original version (the one someone changed slightly and posted on Vegweb!) and it's terrific. The molasses is a great addition.
As for Uncle Eddie's, I am going to buy a bag of his and compare them to yours. He charges about $5.00 a bag, so baking your version saves a ton of money. Plus, your version is very, very easy. Uncle Eddie's web site ingredient list has changed a bit from what's on the current bag. I think he now uses palm oil instead of a combo of soy margarine and lecithin. From what I've read, Palm oil is different than palm kernel oil. It acts as a preservative and has all kinds of nutrients. Sorry, I'm rambling on ;).
wow,a healthy cookie.
For those who tried the recipe, did they came out crunchy or chewy? I dont' like soft chewy cookies though.
Hi Anna, thanks!!! So glad you like them. :) They are very easy, that's one of the things I love most about them. Can whip them together in minutes! No mixer, no fuss, just quick stir and into the oven. I have to learn more about the palm oil issue. Most of the foods I buy don't have it, but I have read some info here and there so I really need to know more. Oh, and you certainly didn't ramble... I love to learn more from people, and if anyone has comments that go on and on - it's me!!! :) Thanks again for the info.
Hi Fawn, these cookies when baked as I direct in the recipe (for 11 minutes) are a little crispy around the edges but with a pleasing chewiness inside. If you want to make them fully crispy (if that's your preference), simply bake for another 2 minutes or so until they are more browned and that will dry them out more. I like them chewier/softer, but I know everyone has different preferences with cookies and brownies. :) Hope that helps!
These cookies win the hearts of my omni friends and siblings. All the time.
But some find the cookies too sweet though, what should I do?
And how long do i bake them if I want mini(as in, REALLY bite sized) crunchy cookies like Famous Amos? (If you've heard of that)
Cookies sound great. Anna from UK mentioned never having seen canola oil - it's labelled rapeseed oil here Anna and I would recommend that if you use it you only buy organic as I think anything else is gm-modified!
Hi Dreena! Do these cookies freeze well? They look so good, definitely want to try the recipe!
I just wanted to thank you for this remarkable recipe. I make them all the time--I quadruple the recipe and use a mini scoop to make them into uniform size, then bake one cookie sheet at a time, freezing the rest. That way we always have cookies about ten minutes away. My kids (and all their friends) love them. I use all whole wheat flour, but no one ever guesses.
I was wondering if I can substitute coconut oil for the canola oil. Would that work?
Would I be able to use just brown sugar instead?
hi guys, sorry I'm just now seeing your questions - I don't check the recipes on the blog often so I didn't know you had some q's.
anonymous, yes you can use coconut oil. Simply warm it first to just melt it (not hot, cool some first if it gets too hot) and then measure the 1/4 cup measure. The final texture will be different, since if you refrigerate the cookies that oil will harden again and so the cookies will be a little crispier. But, at room temp they will be just fine and delicious! I would only use organic, extra-virgin coconut oil (I'm guessing that's what you use).
leng, yes, you can use brown sugar if you want. I don't use brown sugar b/c it is simply white sugar coated with molasses. I don't use white sugar in my recipes at all, so therefore don't use brown sugar. If you use it, you will probably notice a softer texture, which isn't at all a bad thing, but just so you know.
p.s. Jody, glad you love them SO much! Quadruple batches - wooo hoo!! thx. :)
Hi Dreena,
Like everyone else, I just want to thank you for such a great recipe. My 2 1/2 year old loves cookies, and I love having something that I can feel good about making her. Plus, they aren't too messy to make, so she can help and feel useful. I'm going to make a batch tonight to take to my junk food-loving office tomorrow. Can't wait to hear the feedback!
Great recipe. Make them all the time. Another variation that works great is adding 1 TBS of dark cacao and using 60% cocoa bittersweet chocolate chips. YUM.
Thank you for delicious cookies!
Hi Dreena!
Thank you so much for this delicious recipe. My boyfriend is a vegan and hasn't had oven baked chocolate chip cookies in years. There is only one issue, my man likes them a bit more thick and soft than this recipe made them. Is there any way you can help me personalize this otherwise perfect recipe.
These are amazing!
They are a little bit too sweet, so I use about 3 tablespoons of sugar instead of 1/4 cup (which is 4 tablespoons)
I tossed all my other chocolate chip cookie recipes :), these are the BEST!
Thank you sooo much, I'm looking forward to try other of your wonderful recipes. :)
oh, hello. to the person above wondering about the coconut oil, i did use it and the cookies came out fabulously. (i never use canola ---i don't feel it's a good oil for health.)
great cookies, dreena!
i also didn't have molasses on hand and so i used just a 1/4 tsp. agave. i guess it worked because they are just delicious. and i used the spelt flour, too. so a delicious wheat-free, vegan cookie.
Dreena, I haven't made these chocolate chip cookies yet but I can only guess that they rock, because I have ED&BV and made the Almond Spice Cookies and they were soooo good. The reason I have to post this here is that the first time someone forwarded me the link to this recipe, I was skeptical about putting maple syrup and canola oil in cookies. I've always relied on Earth Balance for the authentic 'butter' flavour. Well, I finally decided I'd try out the Almond Cookies in ED&BV, and like a previous commenter said, you ARE right! And this discovery is great, I think, because while maple syrup can be pricey too, it's usually easier to find at most stores than EB. Awesome!
Just a not to say I am another satisfied customer! These cookies are awesome. Oh, and I bought ED&BV a few months back and I love it! Keep up the good work!
Can you substitute brown rice syrup for the maple syrup in the recipe?
Would you have to change the recipe in any way if you did?
Wow, Dreena! These cookies are amazing! My fiancee and I ate them pretty much all in one sitting. Unfortunately, I cannot buy canola oil in Italy, I used safflower, still really amazing.
Thanks for giving a sample to your creative cucina (kitchen).
This post has been removed by the author.
Oh My! These are the best cookies ever! Thank you for posting the recipe. I can't wait to try out the wheat-free version for my brother-in-law tonight. :)
This is the BEST chocolate chip cookie recipe ever! I think I've tried pretty much every one out there, too (I own almost every vegan cookbook ever published). My kids love it when I swap out the chocolate chips for vegan white chocolate chips and macademia nuts! Thank you Dreena! I'm a huge fan! (I'm also totally addicted to your Cumin Lime Vinaigrette... it's amazing!) :-) Liz
Have made this recipe twice now. The first time we practically inhaled them before they cooled. The second time we doubled the batch and enjoyed them for a couple of days. Thanks for sharing this truly delightful vegan cookie recipe - this will be one of our staple cookie recipes. Oh, and nice to see the video, too!
Your Recipes site is really great. So I've added your site into my blogsite: http://online-free-recipe.blogspot.com/ & I hope you will add my blog into your site too.
best of luck
Thanks
Mithun
Free Online Recipes
I know this is a super old post you have, but I've heard amazing things about your chocolate chip cookies and had to make them. I had been disparing about how brown mine turned out- like chocolate-chocolate chip cookies. I read over the recipe about 4 times until finally I noticed it...
1/4 TEASPOON of blackstrap molasses
NOT
1/4 CUP of blackstrap molasses!
Hilarious. I have to say, even with the huge mixup, these are completely delicious. Almost like a gingerbread cookie.
That's funny Vegan Nutritionista! I immediately double-checked my posted recipe after getting your comment, since I thought the typo was there. phew! Hopefully it's not misprinted elsewhere (as a reprint) with the 1/4 cup measure of molasses... (??)... yes, that would make for a VERY different cookie indeed! Thanks for the amusing note!
Those chocolate chip cookies look great .. crisp, rich in flavor and taste. I am going to bake a batch of these melt in the mouth cookies.thank you for shearing your post.
Thanks
Rumela
my site
Hi - wow great recipe! I use agave nectar because of its low glycemic index.
Do you have any idea how much I would substitute for the sugar, maple syrup, and molasses? Thanks.
PS Have you ever experimented with using brown rice protein powder in place of some of the flour? I bet it would be good, but I'm not sure how much to substitute. Thanks!
Hi Marian, you can use agave, though it will change the flavor/texture slightly (but not necessarily in a negative way - I've made them with agave myself). I'd only use it to replace the maple syrup, however, since the dry unrefined sugar adds a textural quality as well. Maybe you can use sucanat? Or date sugar? The molasses is a very small amount, so I'd leave that in as well, b/c it's there for flavor. I've never experimented with the br rice powder - if you do, let me know the results! :)
I just made these for my dad for Father's Day :) I had to sample one of course...and they are FABULOUS! Thanks for sharing the recipe. I will definitely be bookmarking it for future use :)
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