Vegan Chocolate Chip Cookies
These soft and chewy vegan chocolate chip cookies are a delightful treat for any occasion. Made with simple plant-based ingredients, they offer a classic flavor and texture that everyone will love. Perfect for an afternoon snack or a sweet ending to a meal.
An original recipe by Forkin
- Total time
- 57 min
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 333 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2.25 cupall-purpose flour
- 1 tspbaking soda
- 0.5 tspsalt
- 0.75 cupvegan butter, softened
- 0.5 cupgranulated sugar
- 0.75 cupbrown sugar, packed
- 2 tspvanilla extract
- 2 tbspplant milk
- 1 cupvegan chocolate chips
Equipment
electric mixer (optional) · cookie scoop (optional) · spatula · wire rack · baking sheet · parchment paper · mixing bowls · whisk
The method
Step by step
- 1
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl.
About 2 min
Cook’s note: Ensure the dry ingredients are well combined to distribute the leavening evenly.
- 2
In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
About 3 min
Cook’s note: Using an electric mixer will make this step easier and more effective.
- 3
Stir in the vanilla extract and plant milk into the wet ingredients.
About 1 min
- 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
About 2 min
Cook’s note: Avoid overmixing, as this can lead to tough cookies.
- 5
Fold in the vegan chocolate chips.
About 1 min
- 6
Cover the dough and chill in the refrigerator for at least 30 minutes.
About 30 min
Cook’s note: Chilling the dough helps prevent the cookies from spreading too much during baking.
- 7
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 5 min
- 8
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
About 2 min
Cook’s note: A cookie scoop helps ensure uniform cookie size for even baking.
- 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
About 12 min
Cook’s note: Cookies will continue to set as they cool.
- 10
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
About 1 min
Per serving
Nutrition
- Calories
- 333.2kcal
- Protein
- 2.9g
- Carbs
- 46.8g
- Fat
- 16g
- Fibre
- 1.4g
- Sugar
- 28.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cookies in an airtight container at room temperature.
Pop into a microwave for 10-15 seconds or a warm oven for a few minutes for a fresh-baked feel.
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