Vegan Chewy Chocolate Chip Cookies
These Vegan Chocolate Chip cookies are chewy, soft, and incredibly easy to make. This is a 1 bowl recipe and does not need to chill in the fridge. No spreading! And the best part is nobody will be able to tell it's vegan.
Yield: 24 Cookies
Equipment
- Baking sheets
- 1 1.5tbsp cookie scooper
- 1 flour sifter (seive)
Materials
- 281 g (2 1/4 cup) all-purpose flour
- 1 tsp fine salt
- 1 tsp baking powder
- 2 tsp cornstarch
- 169 g (3/4 cup) salted vegan butter Either use vegan butter spread (recommended) or butter sticks, as long as you leave it out at room temp at least 30 minutes before.
- 220 g light brown sugar
- 50 g sugar
- 60 g non-dairy milk
- 2 tsp vanilla extract
- 1/2-1 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F
- In a mixing bowl, mix the flour, salt, baking powder, and cornstarch.
- In another bowl, add the softened butter with the brown sugar and granulated sugar. Using a electric mixer, beat on low until creamy. Add the milk and vanilla extract. Mix on low until creamy and homogenized.
- Add half of the dry mixture into the butter mixture. With a rubber spatula, mix until just combined. Add other half and mix until no more dry bits. Don't overmix or it could change the texture of your chocolate chip cookies.
- Fold in chocolate chips. Add more or less according to your preference.
- On a baking sheet lined with parchment or a silicone baking mat, scoop dough with 1.5 tbsp cookie scoop (or scoop manually) and place on sheet spaced 2-3 inches apart.
- Bake at 350°F for 10-12 minutes. If you make them bigger, it will need to bake longer. Bake until edges are just golden brown.
- Take out and let cool for 5 minutes. Enjoy warm.
- Store in a loose fitted container at room temp. They should last 2-3 days. If they last that long.
Notes
Store extra cookie dough in the fridge or freeze it for future use.