Added a small banana, substituted 1/2 cup agave nectar (about) 1/4 cup of brown sugar for the Sugar, turned down the temp a little bit (to 400) - and these were ah.ma.zing!!!!
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I followed the recipe almost exactly (used 2/3 c sugar) using peanut butter. The cookies came out good, but I did not find them as excellent as the other reviewers. They are dense. Also I would recommend flattened the batter before cooking, and maybe reducing the temp to 400. I also think given the peanut butter, the salt is not needed. Decent recipe, I just didn't "love" as much as others
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These biscuits are devine... really. I reduced the sugar to 3/4 and that was very sweet so next time I'll be going down to 1/2-1/3 cup. I used peanut butter and walnuts and we loved them. They are soooo quick to put together. I also used wholemeal spelt flour. I made 14 bisuits (65grams each) and cooked them on a slightly lower temp for 13 minutes. If anyone is interested when made into 14 biscuits they are 7 WW points each. I will also try making them with sultanas instead of chocolate and making them slightly smaller. Thank you very much for posting
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I have never baked anything vegan before, so I was worried they wouldn't turn out... but I was very pleasantly surprised! The only thing I found difficult was the cooking time... I couldn't really tell if they were done after the 10 minutes, so I left them in for a few more, then put them on aluminum foil to cool (and finish cooking). My family isn't vegan but my boss is, and I wanted to bring some cookies in for a work meeting, but I'm not sure if they will make it to tomorrow - my family loves them!
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Such an easy recipe - I just throw everything in the Cuisinart and go. I have made all kinds of flour and nut butter substitutions - and even done an oatmeal raisin version - and I have to say - these cookies are the most delicious, idiot-proof, vegan cookies I have ever tasted. Thanks Nicole_85 for sharing these:)
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Had a hard time NOT eating the batter, it was so good! Leave yourself lots of room between cookies, and don't flatten them out at all because they really spread. I made that mistake with the first tray...they were super thin and fragile. But did it right the second time and they worked perfectly. Used peanut buttter and half whole wheat. Love how quick these were to make - thanks!
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All my yoga friends love them.They taste better with the center a bit soft. Thanks for the lovely recipe
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Amazing! I changed only a couple things.....used Bob's Red Mill gluten free baking flour, brown sugar instead of white. No chocolate chips. Kept everything else and these turned out phenominal! I love that they are vegan AND gluten free all while being sooo very yummy. I lowered the cooking time to roughly 6min and they are pure perfection! Thanks so much for the recipe xo
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these were really good. I did make a few substitutions.. so not sure how they compare to the original recipe.. but for food allergy reasons I had to change up a bit. Instead of nut butter, I used butter.. I know they aren't vegan now, but we aren't avoiding dairy.. just eggs and nuts. I lowered the sugar to just over 1/2 cup... used 3/4 c whole wheat flour and 1/4 c flax meal..and used cow's milk. I also chopped up a bit of dark chocolate to use in place of chocolate chips. I had to fight the urge to lower the oven temp, but kept it at 425... so glad I did! They turned out really good. Very delicate, and not exactly like a "regular" chocolate chip cookie.. but a good, healthier substitute. Thanks for posting!
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These are incredible. I may cut the sugar back a bit next time, they're not too sweet for my tastes but they'll still be good, and a bit healthier, with less sugar. I also left out the nuts as I didn't have any. Thanks so much for this awesome recipe!
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These turned out great! I used Spelt flour & Rapadura in place of the sugar. I'm not vegan, so I used butter instead of canola oil & raw cow's milk in place of soy milk. Doubled the recipe and otherwise made as stated. Turned out nicely, although I do think I will cut down on the Rapadura next time as they were a bit sweeter than they needed to be.
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My daughter is allergic to dairy & tree nuts, so I was thrilled to find this recipe because they turned out so yummy and she can eat them (I left the nuts out). I love the whole wheat flour and oats too - makes me feel like they're somewhat healthy. Thank you!
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Great! I used all purpose flour (what I had on hand) and 1 cup of raisins in place of the choc chips & nuts. I baked them at 200 deg centigrade for 10 - 12 min. 10 was perfect. Got tons of compliments, and a batch was devoured at a potluck today. Will be making again. Thanks!
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Just finished a batch of these cookies, and they came out perfect! Thank you so much for this great recipe. I used skippy peanut butter and almonds. Yummy =]] I used a little less sugar though. I'm gonna try this recipe with some spices like cinnamon and ginger for Christmas. Thanks again!! 5*
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So so so good! Followed the recipe and cooking time which worked great (I substituted almond milk for soy) . My partner brought almost the whole batch to work so I am going to have to make more! Keep in mind that this isn't a large batch of cookies, I got 12 medium sized cookies. They are quite satisfying and filling, I should know since I just had 2 for breakfast!
When preparing these cookies just go with it. They are not like the cookies you used to make with Mum. They are hard to form into balls when you are putting them onto the pan but I cooked them for 7 1/2 minutes let cool on the pan for 15 minutes and they held together quite nicely. They are better the next day when cold.
Thanks! I am going to have fun playing with this recipe!
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These are the best! The high baking temperature and short baking time seem to work some kind of magic because these were the fluffiest, best-rising vegan cookies I've ever made! I used the peanut butter and macadamia options (a heavenly combination!) and subbed carob chips for the chocolate. I also subbed honey for half of the sugar and reduced the soy milk slightly. I realize that this makes me a "bad vegan," but I don't care because honey is so much more wholesome. I also subbed Bob's Red Mill Gluten-Free All-Purpose Baking Flour for the whole wheat flour and threw in about 1/2 cup unsweetened coconut flakes I wanted to get rid of. My husband, who has Diabetes and normally doesn't like sweets ate 6 or 7 of these last night and took 2 to work this morning! (Don't worry: he gave some extra insulin.) He said he "love, love, loves them." I ate some for breakfast and didn't feel guilty because they aren't too sweet and have some protein and fiber. I will definitely double the recipe next time because I couldn't help but eat a lot of the batter as I was putting it on the pans. One nice thing about vegan cookies is that you don't have to worry about raw eggs if you eat the batter!
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If you like the taste of popcorn with a taste of chocolate chips, then this the recipe for you. The cookies did burn, but I put in a second batch and they still tasted like popcorn... and I don't like popcorn at all. This is NOT the recipe for me or my family. I've definitely tasted better vegan cookies.
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Thanks for sharing this great recipe!
I reduced the oven to 350 and used 3/4 cup of sugar. They were still a little sweet for us, so next time will reduce the sugar to 1/2 cup. I could taste the baking powder so next time I'm going to reduce the baking powder by half and up the baking soda to 1 teaspoon. I made them gluten free by using 1 cup gluten free oats (that I ground in a coffee grinder) and 1/2 cup each of brown rice flour and tapioca. Next time I think I'll use a 1/2 cup of ground almonds instead of 1/2 of the oats.
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