Best 7 Vegan Garlic Chocolate Chip Cookies Recipes

EASY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
• Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
• Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

GARLIC CHOCOLATE CHIP COOKIES

Steps:

• Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes.
• While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
• Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like).
• Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
• Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
• Bake at 375 degrees for 8 to 10 minutes until lightly browned (careful not to overcook!).
• Remove from oven and cool on racks.
• Makes about 4 dozen cookies.

GIANT CRINKLED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
• With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed.
• Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

VEGAN GARLIC CHOCOLATE CHIP COOKIES

Steps:

• 1. Drop garlic cloves into boiling water for about 5 minutes (more for big cloves) until tender; peel cloves and chop, then soak in 1/2 cup maple syrup for 20 to 30 minutes. 2. Put garlic and syrup in a strainer and squeeze out the maple syrup. (Get rid of this maple syrup or save it in the fridge to add to a stir fry or something.) 3. Preheat oven to 350°F (176°C). 4. In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar* and salt, and stir until well combined. 5. In a separate bowl, combine fresh maple syrup (2/3 cup)** with the molasses and vanilla, then stir in the shortening and coconut oil. Use a hand blender to combine the shortening with the liquid ingredients well. 6. Add the strained garlic and blend until well combined. 7. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). 8. Shape dough with hands into cookie shape and place on a baking sheet. Unlike a lot of vegan cookies, these do spread out a bit, so make them a bit smaller than you want the final cookies and give them some space on the sheet. 9. Bake for 12 minutes, until just golden.*** 10. Let cool on the cookie sheet for no more than 1 minute, then transfer to a cooling rack. *You could probably get away with no sugar at all since the maple syrup makes these cookies super sweet. **I guess you could use the discarded maple syrup from the garlic here, but it might make your cookies muy garlicy. ***If they're still looking a little anemic, 13 minutes might be OK. My cookies were pretty soft and crumbly inside after 12 min, so a little extra time might make them hang together better.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the margarine and sugar with a hand mixer until fluffy. Add the molasses and vanilla and incorporate. Add the dry ingredients to this mixture and mix until a dough forms. Fold the chocolate chips into the dough.
• Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks, cool and enjoy!