Description
A recipe for soft and chewy vegan chocolate chip cookies.
Ingredients
Scale
- 1 cup vegan butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened plant milk
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups vegan chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and plant milk until combined.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the vegan chocolate chips by hand.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- You can substitute any plant milk you prefer, such as soy or almond milk.
- Prep Time: 15 min
- Cook Time: 11 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan chocolate chip cookies, dairy free cookies, egg free cookies, best vegan cookies, chewy cookies