The Best Vegan Chocolate Chip Cookies Recipe
America's favorite cookie made vegan! Soft and chewy, full of yummy chocolate chips with just the right amount of sweetness. This recipe for Vegan Chocolate Chip Cookies is freaking amazing!
Servings: 26 Cookies
Ingredients
- 1 cup vegan butter, melted
- 2 ¾ cup all-purpose flour, 340 grams
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar, 150 grams
- ½ cup light brown sugar, 108 grams
- 1 ½ tablespoon ground flaxseed meal
- ⅓ cup plant based milk, unsweetened
- 1 ½ teaspoon vanilla extract
- 2 cups vegan chocolate chips, 12 ounces
Instructions
- Melt the butter in a saucepan on the stove or in the microwave. Then set aside to cool.
- Combine the ground flaxseed meal, almond milk, and vanilla. Set aside.
- Sift together the flour, baking powder, baking soda, and salt. Set aside
- Pour the melted butter into the bowl of a stand mixer or a large bowl. Add the sugar and light brown sugar. Beat together with the paddle attachment of your stand mixer or with a hand mixer on medium speed for 2 minutes. You can also do this by hand, but will take more effort.
- Now reduce the speed of the mixer and slowly add the flaxseed, almond milk, and vanilla mixture to the vegan butter and sugar. Mix until thoroughly combined. This will take about 30 seconds to a minute.
- Next, with the mixer still on low speed, gradually add the sifted dry ingredients a little at a time to the mixture. I usually add a third of the flour mixture at a time. Stop the mixer from time to time to scrape down the sides of the bowl. Again, you can do this by hand.
- Once the flour is fully mixed in, add the chocolate chips. Or fold in by hand.
- Chill the dough for 1 hour.
- To bake, preheat the oven to 375 degrees fahrenheit.
- Scoop 2 tablespoon size portions of dough onto sheet pans lined with parchment paper or silicone baking mats. Six cookies per sheet pan. If you are like me and want perfectly sized cookies you may want to weigh your dough. 2 tablespoon size portions comes out to be about 1.5 ounces or 42 grams in weight per cookie. You don't need to do this, but it is something professional chefs do to get cookies the exact same size.
- Bake the cookies 2 sheets at a time for 14 minutes rotating the pans halfway through. Allow the baked cookies to cool on the sheet pan for about 5 minutes before removing. Then finish cooling on a cooling rack or treat yourself to the yummy goodness right away!
Notes
*Gluten-free flour has worked in the past. I used the King Arthur brand.
*If you use unsalted vegan butter increase the salt to ¾ teaspoon.
*Make sure you allow the cookies to cool on the pan before removing or they will fall apart.
Nutrition
Calories: 156kcal | Carbohydrates: 30g | Protein: 2.5g | Fat: 3.8g | Saturated Fat: 2.2g | Sodium: 77mg | Potassium: 52mg | Fiber: 0.6g | Sugar: 10g | Calcium: 23mg | Iron: 2mg
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!