Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies have a soft center with crispy chewy edges. The dough doesn't need to be chilled beforehand, and you don't need any special egg replacers!
Ingredients
- 1 ½ cups (280g) packed light brown sugar
- ¾ cup (170g) vegan butter room temperature (note 1)
- 3 tablespoons (45g) dairy-free milk or dairy-free yogurt, room temperature (note 2)
- 1 teaspoon vanilla extract
- 2 ⅓ cups (290g) all-purpose plain flour spooned and leveled (note 3)
- ½ teaspoon baking soda
- Pinch of salt if using unsalted butter
- 1 cup (170g) roughly chopped vegan chocolate or chocolate chips plus extra to top the cookies, if desired
Instructions
- Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper
- Add the butter and brown sugar to a large bowl or bowl of a stand mixer. Beat untul the mixture is light, fluffy and well combined. Add the milk (or yogurt) and vanilla extract and beat until combined.
- Add the all-purpose flour and baking soda and mix until just combined. Add the chocolate chips/chunks and mix through. The dough should be soft and tacky, but not sticky.
- Use a cookie scoop to divide the dough into around 20 balls. Arrange the cookie dough balls on your prepared baking sheets leaving around 2 inches (5 cm) between them as they will spread.
- Bake the cookies for around 12-15 minutes or until their edges look set. For softer cookies, bake them for less time, or for chewier cookies, bake them for longer. When you remove the cookie , they will look very soft and will continue baking on the sheets. After around 20 minutes, transfer the cookies to a cooling rack.
- Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or in the freezer for up to 2 months.
Notes
- Instead of butter, you can use softened coconut oil for crispier cookies (use refined coconut oil for no coconut flavor). These cookies will work with a vegan spreadable butter but your cookies will be softer, less chewy and rich. If using a spread, omit the milk from the recipe.
- Alternatively, you can use 3 tablespoons (50g) applesauce. The cookies with made with milk, yogurt or applesauce all taste the same on the day of baking. However, the cookies with yogurt and applesauce stay softer for a few extra days.
- Measuring the flour accurately: If you're using measuring cups, ensure you spoon and level your flour otherwise your cookies won't spread as much and will be cakey. To do this, fluff up the flour in the bag, use a spoon to add flour to your measuring cup, then level it off with a knife. For the best results, use an electric kitchen scale and the grams measurements.
Gluten-free version: These cookies work well with King Arthur's measure for measure gluten-free flour without any other changes. Other gluten-free flours may produce different results.