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Snack #2: Emily’s vegan chocolate chip cookies

June 6, 2009

I’ve gained a healthy respect for vegan baking since Emily came along. I want to emphasise the fact that these cookies are more than you probably expect, and they’re a lot easier to make with the lack of beating butter and eggs together. Fresh, classic chocolate chip cookies fast – you can’t argue with that. Especially during exam time!

vegancookie-1Emily and Bob made giant cookies, which sort of stuck together…but they were still delicious!

vegancookie-4And what would a giant cookie be without giant chocolate chunks?

vegancookie-3…just to put the sizing into perspective for you. (That’s Bob, not Emily, just so’s you know)

Emily’s vegan choc chip cookies *please see note below

makes 5 giant cookies or some smaller ones

2c plain flour
2 tsp baking powder
1/2 tsp salt
pinch of cinnamon (optional)
1c sugar
1/2 c oil
1 tsp vanilla extract
1/4 c soymilk (I’m guessing normal milk is ok if you only have that on hand)
chocolate chips (use your discretion)

Preheat oven to 175C (350F), centering a rack.

In a large bowl, mix flour, baking powder, salt, cinnamon, making a well in the centre

In a seperate bowl mix sugar and oil. Add the vanilla and then add soy milk. Mix well.

Add the wet to the well in the dry. Mix it well but be careful not to over mix it.

Add chocolate chips

Spoon onto ungreased baking trays.

Cook for 8-10 minutes (depending on size). Take out of oven when they look slightly undercooked, but are golden around the edges. The ones pictured could have been a little less cooked if you like having a softer cookie.

Next up: soft, chewy oatmeal and raisin cookies, from Smitten Kitchen.

*EDIT: A friend of mine tried baking these the other day (with milk instead of soy milk) and the batter was very crumb-y. I advise starting with 1 1/2 c of flour, and working more in to achieve a very moist, wet dough (think fondant icing, but with more oil). Please let me know how you go…I will be trying these out myself in a few weeks, and will update again then. Cheers!

**EDIT 2: Made these yesterday into snickerdoodles, and they were delish except next time I won’t use soy oil…eck. Charge ahead with cookierising!

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5 Comments leave one →
  1. June 5, 2012 4:07 am

    Could almond milk be substituted for the soy milk? Sounds delish!

  2. Lisa permalink
    January 13, 2013 2:20 pm

    I made these with soy milk and the dough was extremely crumbly. I tried to salvage it by adding water, but it was more trouble than it was worth. I was very disappointed with this recipe.

  3. January 13, 2013 9:32 pm

    Hi Lisa, you’re not the only one who has had that problem it seems (see edit 1). Unfortunately I’ve never had a problem myself so I couldn’t give any better advice than the first edit. Apologies – I know how much it sucks to try something that doesn’t work out (has happened to me a lot!)

  4. Lisa permalink
    January 19, 2013 4:37 pm

    Thank you for the apology. I’ll revise the recipe according to your edit! :-)

  5. January 19, 2013 4:43 pm

    No worries – hope it goes better second time around! Let me know if not and I’ll put a more obvious warning about these cookies being cursed for more than 2 people!

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