My Vegan Cookie Recipes (and More!)

nailed-it

A few years ago, I decided to go vegan, and a big reason I did that was to help keep myself from eating so poorly. I have since learned that you don’t have to eat meat to eat poorly. In fact, you can stuff yourself with all the fat and sugar your heart desires, and you don’t have to sacrifice taste. I’ve managed to perfect the recipe for the most delicious cookies and some other baked goods. Although, all of my recipes originate from the recipe outlined here, which was given to me by the very vegan who sired me in the first place.

This is an excellent recipe.

Ingredients
  • ½ cup coconut oil
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour (please note alternate flours WILL change the outcome of the recipe!)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips (Trader Joe’s chocolate chips are accidentally vegan!)

Mix dry ingredients and then mix wet ingredients (including brown sugar) separately, then combine and bake.

At the core, all of my recipes are this, but I’ve made some crucial changes that I think make a real difference.

First off, I don’t use coconut oil. There are plenty of people who will try to sell you this product for a number of reasons, often revolving health. That is nonsense. I say that, not as a matter of opinion, but one based on science. I encourage you to check out that link, and Science Based Medicine as a whole. I find it to be a good source when thinking about pseudoscience in medicine and health, but that is not the purpose of this post.

I don’t use coconut oil because

  1. It’s expensive.
  2. It’s ridiculously high in saturated fats compared to other oils.
  3. It can change the taste of your cookies.

In my opinion, the taste is the worst part, but price matters too. A single container may cost upwards of $10. Alternatively, something like Canola oil is ~$3 for a liter. The difference in saturated fats is an order of magnitude different. In 100g of Coconut Oil, there is 87g of saturated fats. In 100g of Canola oil, there is 8g of saturated fats. To be clear, canola has its far share of fats, but they’re primarily unsaturated. Again, the purpose of this post isn’t to lecture you on health and nutrition. Everything you need to know can be found here  (again, Science Based Medicine).

I have a few more notes in regards to the general ingredients. I find that its a bit better when I am more liberal with my vanilla extract, maybe 1.5 Tbsp instead of 1 Tbsp, and in some recipes I will go so far as 2 Tbsp. I’ll explain more in a bit. For the milk, I prefer to use almond milk if I can, but sometimes I am out and use water instead. I find that works well enough. For the vegan chocolate chips, it can be difficult to find them, but it doesn’t have to read vegan. Check in the ingredients list. some brands (particularly here in Canada) or naturally free of milk. Look for bold letters that say it contains milk. If it says May contain milk, that just means it was made in a facility that uses milk, but it’s ok to use. The trick is, sometimes, it uses butter or milk power or a milk product, so look for that. When in doubt, pay extra for the shit in the organic section (boo organic). Finally, be precise with your 1 Tsp of baking soda and 1 Tsp of baking powder. Messing this up can really mess up the consistency of your cookies. Sure, sugar is sugar, but no one really wants a cake cookie.

One last thing, when cooking the cookies, cook at 325F for 13 minutes +/- 1 minute depending on how crunchy you want it. Sure add 2 minutes and you’re fine, but be very careful. I have found 13 minutes to give the exact right consistency (crunch and chewy) almost every time.

Most of these recipes are the same with the slight changes that may seem obvious. Still, I’ll go through each and say what seems to work for me.

The Classic Chocolate Chip Cookie

This one is straight forward, nothing new.

choc

  • ½ cup oil
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips

Double Chocolate, Chocolate Chip Cookies

chocchoc

This one took some time to get right, but it is amazing. For chocolaty rich cookies, I add 1 cup of cocoa, but to prevent it from drying out the mix, I remove 1 cup of flour. The result is like a brownie, but I a swear to god, it is the absolute best. Fun fact, put it in a pan and you get vegan brownies. Cooking time will be longer if you choose to make brownies; you’ll just have to experiment to find the right time .

  • ½ cup oil
  • 1 cup brown sugar
  • ¼-1/3 cup white sugar (by preference)
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup of unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips (works fine without)

Snicker Doodle Cookies

snik

This one is straight forward. You keep the basic cookie ingredients then you add cinnamon. I find 1:3 ratio of cinnamon and sugar does the trick. I list 1 tsp, but really, you could add more if you want it richer. You might also consider coating the top with cinnamon sugar.

  • ½ cup oil
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tsp of cinnamon mixed with 3 tsp of sugar (or double)

Sugar Cookies

sugar

There is nothing special about this. It’s exactly chocolate chip cookies without the chips. I also suggest using white sugar just so it has that brighter color you usually see with sugar cookies

  • ½ cup oil
  • 1 cup white sugar (for color)
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Peanut butter Cookie

peanut

These are by far the most difficult for me to master. The peanut butter changes the consistency of the mix, and I have found it difficult to easily add or remove something in favor of the peanut butter. The result tends to be dry and crumbly and possibly cakey. However, I did manage a miracle over the past winter holiday (2018) that begot perfect peanut butter cookies.

Start with only 1 1/2 cups of flour and go through the regular motions of making the dry mix. Proceed to make the wet mix, excluding the peanut butter. Now, before mixing, prepare the peanut butter.

Take the peanut butter that fills ~1 cup container and melt it in microwave a bit, so it is easier to mix. The result should bring it down to less than 1 cup in as a liquid. This is where things get iffy because I am working on a one time success that I did not measure precisely. I only recall getting large spoon fulls of peanut butter that mostly filled a 1 cup container. I tried repeating it, making sure to top off the cup with peanut butter and it came our too dry. Point being, you want less than a cup. Maybe even start with half a cup of liquid peanut butter. Then mix this into the wet mix, and proceed to mix it all together.

You should find your mix very liquidy. Begin to add flower to bring it to a more manageable state. It doesn’t need to be as dry as other recipes. It can be sticky, but dry enough to put into balls. Again, you don’t want it to be too dry. With that done, cook!

Update

I have finally managed to portion it just right so that the perfect cookie is precisely as presented.

  • ½ cup oil
  • .5 cup of solid peanut butter (it doesn’t have to be heated)
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 1 1/3 cups all purpose flour (please note alternate flours WILL change the outcome of the recipe!)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegan chocolate chips (optional)

Gingerbread Cookie

ginger

  • TBD
  • I have not tried this, but I want to. I will update this when I have tried it. I suggest looking up the spice ingredients in a regular soft gingerbread cookie and using it in place of chocolate chips like I did with the snicker doodle.

Pumpkin Bread (with Chocolate Chips)

pump
My own pumpkin bread (the other picks are stock photos).

This started out as a pumpkin cookie. Then I decided to turn into a cake, except it isn’t a cake, but more of a bread. Regardless of what you call it, its delicious. Its a mix of pumpkin, cinnamon and nutmeg with the chocolate chips complementing it nicely. Add the pumpkin puree to the wet mix and the nutmeg and cinnamon to the dry mix. You shouldn’t need more sugar to compensate for the nutmeg or cinnamon, but if you love it sweet go ahead and add sugar. I usually use >1 cup of pumpkin, basically overfilling the measuring cup. It’s hard to get this wrong. Once that is all mixed, cook it at probably 350F in a cake pan of some sort. Check on it every 15 minutes or so, stabbing it with a fork or knife. It should stick to the fork until its done (30-45 minutes in my experience in a convection oven).

Considering topping it with Betty Crocker cream cheese icing (or another type), but make sure it is vegan, as several of their icing products are.

  • ½ cup oil
  • 1 LARGE cup of pumpkin puree
  • 1 cup brown sugar
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tsp of nutmeg
  • 1 tsp cinnamon
  • 1 cup vegan chocolate chips (not required)

3 Replies to “My Vegan Cookie Recipes (and More!)”

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