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Vegan Chocolate Chip Cookies

Welcoming fall with the aromatic smell of cookies baking in your home, puts you in the mood of holiday cheer and honing your baking skills. It inspires you to try something new this season. The recipe is my teenage daughter’s favorite and whenever she feels like exploring in the kitchen, this is her go to recipe. Achieving this measurement went through rounds of trial and error, but the end result was loads of smiles and baking memories!

Recipe :  15 Cookies

Cooking time  : 30 minutes

Preparation time : 15 minutes

  • 2 cups unbleached all purpose flour [aio_button align=”none” animation=”bounce” color=”gray” size=”small” icon=”shopping-cart” text=”Shop” relationship=”dofollow” url=””]
  • 3/4 cup canola oil
  • 1  1/2 cup. brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoon vanilla imitation essence
  • 1/2 teaspoon salt
  • 2 1/2 teaspoon dark cane syrup
  • 1/2 teaspoon cinnamon powder
  • 60ml water
  • 1/3 cup chocolate chips
  • Mix everything , make 15 round balls
  • Flat the rounds and  place on baking tray lined with parchment paper.
  • Keep 2 inches difference between two flat rounds
  • Put some chocolate chips on top of the flat round
  • Pre heat convection oven at 375 degrees
  • Bake for 5 min  on top rack
  • Rotate 180 degrees
  • Bake 4 min on the bottom rack
  • Rotate again 180 degrees and move to top rack
  • Back for next 2 min
  • Open the oven for 10 sec
  • Bake for another 3 min
  • Remove from oven
  • Shift cookies on cooling rack
  • Cool for 5 min
  • Store the cookies in airtight container.


Storing immediately in  airtight container will keep it fresh and moist. Rotating cookies keeps the baking even at all levels.

Instinct Factor

Brown color to your desire. the cookies will darken a bit after cooling.

Feel Factor

Perfect start to Fall baking and Holiday Celebrations with soft crunchy cookies!


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