My friend Karen came to my house for tea yesterday, she is vegan, so I thought I would rustle her up some vegan chocolate chip/pecan nut/cinnamon cookies. I have never baked anything vegan before, but I tried and I think they came out quite nicely. I think I could work on my presentation a bit, but they tasted pretty good and they were nice and chewy in the middle. Like always, if you do try these, please let me know x
These were nice and easy to make, the only thing I did differently is, I used brown sugar instead of raw sugar and I added some pecan nuts.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 and half teaspoons cinnamo
handful of chopped pecan nuts
handful vegan chocolate or carob chips
1 cup brown sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
1. 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. Preheat oven to 180 degrees.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips and nuts. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.
3. 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 more chips if you need to.
4. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom and 180 degree rotation). Bake another 4 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 some as they cool. I usually go in 2 minute increments from here until they get to where I like them.
5. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
I adapted this recipe.