Vegan Chocolate Chip Cookies

We're back! Time to bring on the holiday festivities & foods! Yesterday, during an impromptu visit to the co-op, KK's eye caught an end cap, of an aisle full of baking goodies on sale. Rows of different kinds of chocolate chips, and she asked if she could get one for cookies {to practice for what she can leave for Santa.. this is nothing she's seemingly seemed interested in prior years, but what the heck.. if it's that what she wants, why not}. Of all the different kinds of chocolate chips, she chose the ones that were vegan {she's been taught well, right?!}. The proud mama that I am, scoured the internet for AWESOME Vegan Chocolate Chip Cookies! I finally found one on VegWeb.com that seemed promising.

Lastly, this blog and recipe goes out to one of the most AMAZING {vegan!!} Mama & Daughter teams I know. Meg is an extraordinary mother with the most amazing little daughter. We compare recipes/music/websites/foodie & nutrition info/product knowledge... etc etc etc.. the list goes ON AND ON. She's been a great source for vegan information and is one of the absolute nicest people I've ever had the pleasure of meeting. So to Meg & Violet... this one's for you lovely ladies!


Vegan Chocolate Chip Cookie Ingredients

2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon {to taste}
vegan chocolate or carob chips {put in as many as you like!}
1 cup raw sugar
1/2 cup 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 degrees F. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Set aside.





In a medium size bowl, add together sugar and oil; mix well. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it.

Add chocolate chips. Stir well.

Spoon onto ungreased cookie sheets & flatten slightly {they don't thin out like regular choclate chip cookie dough does}. Bake for 5 minutes and then flip and rotate the sheets (top to bottom & 180 degree rotation). Bake another 5 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 as they cool down {IF, they at this point do not seem fully cooked, check in 2 minute increments, but after the second 5 minute round, ours were fully cooked}. Let sit for 10minutes, then transfer cookies to wire cooling rack.

Now, ENJOY THOSE DELICIOUS VEGAN COOKIES! {and share with your family & friends!} Cooking vegan food isn't scary, and it tastes just as delicious as non-vegan foods! We try to cook fairly vegan in the house {and 90% of the time, succeed quite well at this}!

And lastly, this recipe was adapted from VegWeb

xoxo,
KK {& Brooke}