Vegans rejoice! I have a great cookie recipe that you can enjoy – Vegan Chocolate Chip Cookies. Not vegan? I dare you to eat these cookies and NOT enjoy them. If you are a chocolate chip cookie junkie like my hubby you’ll be amazed at these cookies. His only comment was that I made them too small. He likes big cookies, sort of the size of cupcakes. :() However, he got his fill of the 36 cookies that this recipe makes.
This recipe really came about because I was trying to make cookies without using eggs since our egg supply was low. I didn’t want to go to the store so I used canola oil and water in place of the eggs. I remembered when I was using up all the zucchini last summer that I used oil in a lot of the recipes and no eggs. If you’d like to check out some of those recipes, just type “zucchini” in the search box to the right, and/or you can pick up my cookbook, “From Vine to Table, The Unexpected Joy of Zucchini’s Magic” for more great zucchini recipes. Can you tell I’m looking forward to zucchini and my summer garden?
Back to the cookies: who knew the cookies would taste so good without eggs. They are slightly crunchy on the outside and soft on the inside (gooey while warm). And just a little over a cup of chocolate chips was enough to fill each cookie with chocolate goodness. I used semi-sweet chocolate chips, but if dark chocolate is your favorite, substitute it instead. I wanted to add chopped walnuts, but as I said, hubby is a chocolate chip cookie purist and doesn’t like nuts added, so I didn’t. But feel free to do so when mixing up your batch!
Cookies scooped onto a parchment-lined cookie sheet.
Cookies half-baked, being switched on a different rack for even baking. If you have a convection oven, you can bake all three sheets at once. I have a convection oven but baked these with traditional oven settings so I could report results to those who don’t have one.
And they are done! I see taste tester hubby lining up behind me. 🙂
They say “Happy wife, happy life” but I say “Happy hubby, happy me” and a few chocolate chip cookies did the trick… this time.
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cup semisweet chocolate chips
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup canola oil
- 1/4 cup water
- PREP: heat oven to 375 degrees and line 3 cookie sheets with parchment paper.
- Whisk together dry ingredients: flour, baking soda, salt and sugar. Mix in chocolate chips.
- Stir brown sugar, oil, water, and vanilla together until there are no lumps.
- Mix wet and dry ingredients together. Form into balls using a cookie scoop or large spoon. Using a cookie scoop keeps cookies medium size. If using your hands to form dough balls, you can make them larger (up to 1/4 cup dough for each cookie).
- Once 2 cookie sheets are filled (keeping cookies about 2" apart), freeze for about 30 minutes.*
- Bake cookies for 6 minutes and then rotate the two sheets continuing to cook for another 6-7 minutes.
- Repeat with the last sheet of cookies (see explanation below for convection ovens).**
- Edges of cookies should be golden brown. Cool in the pan on a wire rack.
- *The last batch of cookies I made (cookie sheet #3) I had refrigerated the dough not used in the first batch so it was already cold. I formed the cookies and put the cookie sheet in the freezer for only about 10 minutes. I did not see any difference in the cookies that were in the freezer for 30 minutes as opposed to 10 minutes. Keep in mind the cookie dough started out colder for batch #3.
- ** If you have a convection oven that accommodates 3 sheets of cookies at one time, that's great. Otherwise switch out cookie sheets (if baking 2 at a time) half way through.