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Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookeis

Vegan Chocolate Chip Cookies

I should start this with … these are THE BEST vegan chocolate chip cookies EVER. And quite nearly the best chocolate chip cookies. But …

I am a carnivore. A carnivore through and through. A believer in a well balanced diet being far better for you than one completing omitting a food group.

I now find myself surrounded by vegetarians and vegans, many of whom consider themselves foodies (?). Always hungry. Always looking for snacks. I need a cookie that would work for everyone and this is the one.

I have found most homemade vegan cookies to be either tasteless, ridiculously complicated to make, way too many ingredients and ending up with a crumbling, sandy cookie like substance.

Try these once and you’ll be hooked. It’s all in the mixing.

  • ½ C coconut oil
  • 1 C brown sugar
  • ¼ C almond milk
  • 1 T vanilla extract
  • 2 C flour
  • 1 t baking soda
  • 1 t baking powder
  • ½ t salt
  • 1 C vegan chocolate chips (I love ‘Enjoy Life Mini Chips” for this)

 

Preheat oven to 350

Cream coconut oil and brown sugar. Best to use stand mixer, second best a hand mixed.

NOTE: The key to this cookie is the length of time you spend combining the ingredients. This should look like butter and sugar having creamed before you continue. It’s not always quick.

Add almond milk and vanilla. Mixture may be a little liquidy.

In a separate bowl whisk together the flour, baking soda, baking powder and salt.

Combine the wet and dry ingredients using a hand mixer or stand mixer. Fold in chocolate chips.

Scoop tablespoon sized balls and place on cookie sheet. Flatten the balls a bit with your hand.

Bake 7 – 10 minutes

NOTE: You want the dough to be the consistency of cookie dough and not crumbly or sandy as many vegan recipes tend to be.

NOTE NOTE: I have varied the size of the cookie from half-dollar sized to 3 inches around. It holds up no matter the size. Just vary the cooking time.

White Chocolate Cranberry Oatmeal Cookies

Brown Butter Cherry Chocolate Chip Cookies

“Hi, Mom.”

“Hi, lovey.”

“I’m at camp.”

“I know.”

“I’m already homesick. The food is yucky. I’m broke.”

“I’m sorry, honey. I’ll send you some money. And cookies … would cookies help?”

“Mom, your cookies always help!”

This was a conversation with my son, Tommy. The same child who is 24, living on his own, and away working at the same camp he has worked at for at least 7 years.

But he wants cookies.

What’s a Mom to do?

Bake cookies, that’s what a Mom’s to do.

So I off I went to the kitchen to bake cookies to ship to my starving, homesick child. Fortunately his favorite cookies will ship well and make enough to have in the house as well.

You can sub cranberries for the dried cherries and white or dark chocolate for the semisweet chocolate.

  • 2 1/2 C rolled oats (Use old fashioned not quick or instant)
  • 1 1/2 C all purpose flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 C dried cherries
  • 6 ozs semisweet chocolate chips
  • 1/2 C walnut halves, finely chopped
  • 1 C (2 sticks) unsalted butter
  • 1 1/3 C firmly packed light brown sugar
  • 1 t ground cinnamon
  • 2 large eggs
  • 1 t vanilla extract

Preheat oven to 350F. Line 2 cookie sheets with parchment paper.

Dry Ingredients

Whisk oats, flour, baking soda, and salt together in a medium bowl; stir in dried cranberries, white chocolate, and nuts.

In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes; take care not to burn.

Browned Butter

Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.

Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes.

Cooling

Slide parchment onto racks to cool cookies completely.

Chunky Chocolate White Chocolate Espresso Cookies

Done Single

New cookbooks for Christmas are always a great thing. I don’t have to buy them, so they don’t really fall under the moratorium on cookbooks. They are still met with a wee bit of eye rolling, perhaps a grimace, but always followed by a giggle. This past Christmas brought many cookbooks into the house … yay! And even a new bookshelf, built by you know who.

Other people receive cookbooks too! Many I drool over and put on my secret wish list (you know, the ones you order when you know you will be the one to get the mail or perhaps even when someone is travelling …) and many I can easily take a pass on.

Southern Living Home Cooking Favorites is one of those books that someone else received and that may have to end up in my kitchen at some point! While flipping through the book, many ooohs and aaahs and yums were heard, and then a ‘would you please make these for me?’ I never turn down a request to bake something for someone else, that usually means they mostly go on someone else’s waistline and not mine.

These cookies are HUGE! You aren’t reading incorrectly, scoop 1/3 cup of cookie dough for EACH cookie! YIKES! We can try to justify this by saying, well it only makes 15 cookies. Yeah, 15, but 15 4″ cookies that are over 1″ thick! It’s a weeks worth of treats calories in one cookie. They are so worth it though!

  • 3/4 C butter
  • 1 1/2 C sugar
  • 2 large eggs
  • 1 t vanilla extract
  • 2 (3 1/2 ounce) dark chocolate bars with finely ground espresso beans, divided and chopped
  • 2 1/4 C all-purpose flour
  • 1/4 C cocoa
  • 1/2 t baking soda
  • 1/4 t salt
  • 2 (4 ounce) white chocolate baking bar, chopped
  • 1 C coarsely chopped pecan halves, toasted

NOTE: I used Perugina for both the white and the cappuccino chocolate. I search high and low and in and out of at least 9 stores to find Ghiradelli dark chocolate with ground espresso beans. No luck. I did, however, find milk chocolate with cappuccino … meh. Not terrible, but not a strong enough coffee taste for my liking. I did like the milk chocolate part, though. I think, sadly, that they’ve discontinued the Espresso Escape bars …

Preheat oven to 350°

Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs and vanilla, beating just until blended.

Microwave half of the dark chocolate in a small bowl, at HIGH, 50 seconds to 1 minute or until melted, stirring after 30 seconds.

Chocolates

Add melted chocolate to butter mixture, beating just until blended.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition.

Stir in remaining dark chocolate, white chocolate, and pecans.

Ready to Bake

Drop dough by 1/3 cupfuls, 2 inches apart onto lightly greased baking sheets.

Done Tray

Bake at 350° for 21 minutes; cool on baking sheets 5 minutes; remove to wire racks to cool completely.

Chocolate Chip Toffee Cookie Strips

Done

More from our snow bound day of baking. I love chocolate chip cookies, really love them, and will try any new recipe for chocolate chip cookies, but how many different ways are there to make a chocolate chip cookie? Especially drop chocolate chip cookies. It’s really just changing up the ‘goodies’ inside. I love playing with the sizes and shapes. Now, we’ve already seen the Skillet Chocolate Chip Cookie, which was great and easy and a wee bit different. But, while flitting around some of the blogs I read I saw these chocolate chip cookies and they have toffee AND you don’t have to scoop them! They make great big Cookie Monster sized cookies … that you cut into strips. This recipe comes from the Cookies for Kids’ Cancer:  All the Good Cookies recipe book.

Many thanks again to my friend Lisa for braving the snow to make cookie baking day so much fun and to Miss A for awakening from slumber with a zeal to get her bake on!

  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 2/3 C light brown sugar
  • 1/2 C granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 t vanilla extract
  • 2 C all purpose flour
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 1/3 C (8 ounces) semi-sweet chocolate chips
  • 1/2 C Heath toffee bits (add 2/3 cup if you’re a toffee lover!)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Creaming

Place the butter and sugars in a large mixer bowl and beat until smooth and creamy, about 3 minutes.

Add the egg, egg yolk and vanilla and beat until incorporated. Scrape down the sides of the bowl.

panoramic

With the mixer on low, add the flour, baking powder and salt; beat well and scrape again.

Stir in the chocolate chips and the toffee.

Rolling

Divide the dough into quarters. Roll each quarter of the dough between two floured sheets of waxed paper into an 8-inch or so square.

NOTE: Flouring wax paper? Nope, doesn’t work. Lightly flour the rolling pin and you’re just fine!

Ready to Bake

Transfer the cookie squares to the prepared baking sheets. Bake until lightly browned, 15 to 17 minutes.

While hot, cut each cookie square in half, then cut each half into eight 1-inch slices. Cool the slices on the cookie sheets completely.

Skillet Chocolate Chip Cookie

Baked

We’ve had snow. We’ve had rain. We’ve actually had SLUSH fall out of the sky. Windy … well, all I could think upon opening one eye one morning was ‘Toto, we’re not in Kansas anymore!’ Ice everywhere. So much ice our friends won’t all drive down our driveway, and I find myself praying as I drive up the driveway, please make it, please make it, so that I don’t suffer the INDIGNITY of being watched as I don’t quite make it to the top of the hill!

Welcome to Maine! Seems to be the mantra here of fellow sufferers, or perhaps it’s a condolence from another who has not managed to escape.

As we stand outside, the Dear One keeps looking at me, mostly smiling, an occasional grimace as a blast of arctic wind finds a tiny speck of skin not covered, and asks, ‘You will be here when I get back, right?’  Ask me again when I’m not shivering in my boots … well, truthfully, the answer will be the same, yes, I’ll be here when you get back, and if I can manage the driveway, I’ll even pick you up at the airport.

(As an aside … I have spent two weeks either in slippers or my Bean boots. I have had a line from a movie constantly floating around in my head. Remember the Goldie Hawn movie Private Benjamin? The scene where she’s marching around in a circle out in the pouring rain wailing  “I WANNA WEAR MY SANDALS! I WANNA GO OUT TO LUNCH!” All I keep thinking is … I want to wear shoes! I want to wear a cute pair of heels!)

But when it’s too frigid to go outside. Well, too frigid for me to go outside, I get bored. We’ve watched all of Sherlock, The Tudors, House of Cards, Jon Stewart, every decent movie on Hulu, Netflix and Crackle. Bookshelves have been built. Every single bit of laundry done. It’s 9:00 am … NOW WHAT!?

When cabin fever sets in I only have a few things on my mind … cooking and eating (oh, what did you think I was going to say!!). If I cook or bake, I don’t want to eat. So better to cook than graze. But what to make?

Baking is more time consuming than cooking. You have to pay attention to every ingredient and it takes time. Cookies are always good. The Dear One LOVES chocolate chip cookies, and he did build a bookshelf in the kitchen for all most of my cookbooks. SO chocolate chip cookies it is! This recipe has been calling to me for quite some time, what better time to try it!?

  • 6 T unsalted butter, room temperature
  • 1/3 C packed dark-brown sugar
  • 1/2 C granulated sugar
  • 1 large egg
  • 1 t pure vanilla extract
  • 1 C all-purpose flour
  • 1/2 t baking soda
  • 1/2 t coarse salt
  • 1 C semisweet chocolate chips

NOTE: Room temperature is really subjective. Room temperature, in Maine, is not the same as it was in NYC. A little zap in the microwave did the trick.

Preheat oven to 350 degrees.

Creaming

In a large bowl, combine butter and sugars with a wooden spoon.

NOTE: The allure of this recipe, besides one ginormous chocolate chip cookie, was not using baking sheets AND the Kitchen Aid AND making a huge pile of bowls and pans, etc., BUT, that being said, creaming sugar and butter together by hand is for the birds!

Stir in egg and vanilla. Stir in flour, baking soda, and salt.

Adding chips

Stir in chips.

Transfer to a 10-inch cast-iron skillet; smooth top.

Ready to Bake

NOTE: A glob. A glob, I tell you. It’s the same as cookie dough that you would scoop for individual cookies. Getting it into all ends of the pan is tough. And smoothing it? HA! I tried flouring my fingers, no. I wet my fingers with cold water and that let me push the dough around to get the job done. But ICK!

Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

I cut this into wedges to serve.

Homemade Oreos

Done

OH OH OH, who’s that kid with the Oreo cookie …

It was the great cookie bake-off. You take 2 stir crazy women and a lovely teenage girl, and a yen to make a speculoos cookie that was to be windmill shaped (HA!) and you end up with four different cookies made in a matter of hours. We started with the speculoos cookies, that morphed into lime snowballs also, and when the teenager awoke from her slumber she wanted to play too, and along came chocolate chip strip cookies and OREOS! This is the problem when there’s a lot of snow and driving is slow going. Boredom sets in and cooking and EATING are in order!

These are definitely the oreo-iest oreos ever! The cookie could have been crisper, but we made larger cookies and they should have baked a bit longer, but these still had all the flavor and choocolatey-ness that a store bought Oreo has!

For the chocolate wafers:

  • 1¼ C all-purpose flour
  • ½ C unsweetened Dutch process cocoa
  • 1 t baking soda
  • ¼ t baking powder
  • ¼ t salt
  • 1 to 1½ C sugar
  • ½ C plus 2 T (1¼ sticks) room-temperature, unsalted butter
  • 1 large egg

NOTE: I prefer the cookie less sweet and reduced the sugar the ONE cup of sugar. If you like it sweeter go for the 1 1/2 cups.

For the filling:

  • ¼ C (½ stick) room-temperature, unsalted butter
  • ¼ C vegetable shortening
  • 2 C sifted confectioners’ sugar
  • 2 t vanilla extract

Set two racks in the middle of the oven. Preheat to 375 degrees.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Ready to Bake

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart.

NOTE: These turned into GIANT Oreo cookies. Miss A decided bigger was definitely better. If you make them larger than teaspoon size, bake them longer. This should be a crisp cookie!

With moistened hands, slightly flatten the dough.

Baked

Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

Stuffing

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

NOTE: We used a tiny cookie scoop. Pastry bag? Hahahahaha!

Dark Chocolate Coconut Cherry Cookies

Done

I love baking. I love baking and having the house smell of freshly baked cookies. The problem is … well, the cookies themselves. There are so many. And, if they’re good, and I baked them so how could they be anything but good, then I eat WAY too many of them. And when I eat too many of them I get fat. When I get fat, my clothes don’t fit and I have to go shopping to buy new, larger clothes. That causes me to be depressed and what helps any girl’s depression? Cookies, and chocolate cookies. And then the circle begins again. I’m making these for folks who are thin. You know, those horrible NATURALLY thin people. And thin as they are, they doesn’t need too many cookies either. Though, truth be known, these are those ANNOYING people who can eat a cookie or two and walk away, a scoop of icecream and be satisfied, a handful of Cheez-Its and walk away (Like, REALLY, who eats a handful of Cheez-Its and walks away).

I think it far simpler to find a recipe on Christina’s lovely site Dessert for Two (remember the Mini New York Cheesecakes?)and bake just enough to satisfy the cookie and chocolate craving. I saw this recipe and knew I had to try it, though I did make a few changes, like using dried cherries instead of coconut and vanilla extract instead of almond extract.

Deep, dark, chocolatey flavor. The espresso just shoots them over the moon. May add a little less espresso powder the next time and perhaps a smidge of cinnamon. Love the cherries with the chocolate. The coconut oil gives a little background flavor that you can’t quite put a finger on. But WOW and yes, they’ll be baked again! Thanks, Christina, for another winner!

Go to her site. If you want to bake just a small batch, she has hundreds of recipes.

  • 1/3 C solid coconut oil
  • 2 T unsalted butter
  • 1/2 C sugar
  • 1 large egg
  • 1/8 t vanilla
  • 1/4 t salt
  • 1/2 t instant espresso powder (optional)
  • 1/4 C cocoa powder
  • 1/2 C flour
  • 1/2 C dark chocolate morsels
  • 1/2 C dried cherries

Preheat the oven to 350° F. Line a half sheet pan with parchment paper.

Ingredients 1

In a medium bowl, beat together with an electric mixer the coconut oil, butter, and sugar. Beat for 2 full minutes, until light and fluffy.

Next, add the egg and continue beating. Add the vanilla extract, salt, and espresso powder.

Adding dry

Finally, sprinkle on top the cocoa powder and flour. Beat until dough comes together.

Adding chips and cherries

Fold in the dark chocolate morsels and cherries by hand.

Ready to Bake

Divide the dough into 6 large balls and slightly flatten them with your hand.

Bake for 14 minutes, rotating the sheet half-way through.

Let cool for 1 minute on the sheet before moving to a wire rack to cool completely.