Description
Enjoy these irresistibly chewy vegan chocolate chip cookies that combine rich vegan butter, brown sugar, and plant-based milk for a soft, flavorful treat that everyone will love. Perfectly baked to golden edges with melty vegan chocolate chips, these cookies are an easy and satisfying dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup Vegan butter (softened)
- 1 cup Light brown sugar
- 3 tablespoons Granulated sugar
- 1/4 cup Plant-based milk (any kind)
- 2 teaspoons Vanilla extract
Dry Ingredients
- 1 3/4 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Vegan chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies evenly.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened vegan butter, light brown sugar, and granulated sugar until the mixture is smooth and fluffy, helping to create a chewy texture.
- Add Wet Ingredients: Stir in the plant-based milk and vanilla extract until well combined, incorporating moisture and flavor into the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which could toughen the cookies.
- Fold in Chocolate Chips: Gently fold the vegan chocolate chips into the dough to evenly distribute them without breaking.
- Scoop Dough: Using a spoon or cookie scoop, place dollops of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a golden brown while the centers remain soft and chewy.
- Cool Cookies: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely, which helps them set properly for the best texture.
Notes
- Use vegan butter at room temperature for easier creaming with sugars.
- Plant-based milk options like almond, soy, or oat milk all work well in this recipe.
- Do not overmix the dough to keep cookies tender and chewy.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
