The Best Vegan Chocolate Chip Cookies.
Vegan chocolate chip cookies - perfectly formulated to give you that chewy inside with a slightly crunchy outside.
Recipe
Vegan Chocolate Chip Cookies
Vegan chocolate chip cookies - perfectly formulated to give you that chewy inside with a slightly crunchy outside.
Ingredient batch: 1× original. Base yield: 24 cookies.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 24 cookies
- Prep
- 10 minutes
- Additional Time
- 60 minutes
Ingredients
Dry Ingredients
- 473 mL flour (volume measure)
- 7.4 mL baking powder (volume measure)
- 1.2 mL baking soda (volume measure)
- 2.5 mL salt (volume measure)
Wet Ingredients
- 315 mL brown sugar (volume measure)
- 118 mL vegan butter (volume measure)
- 9.9 mL vanilla extract (volume measure)
- 296 mL vegan chocolate chips (volume measure)
- 59 mL water (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 24 cookies.
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups brown sugar
- 1/2 cup vegan butter
- 2 tsp vanilla extract
- 1 1/4 cups vegan chocolate chips
- 4 Tbsp water
Instructions
- Mix dry ingredients together, then add wet ingredients. Stir in chocolate chips.
- Chill the dough for 1 hour.
- Preheat oven to 350° Fahrenheit, and line a baking sheet with parchment paper. Form the dough into balls about 2 tablespoons each, and place the balls 2" apart on the sheet.
- Bake 12-14 minutes, then allow cookies to cool right on the parchment so they don't break before setting.
Add Ad-Free Cook as a preferred source on Google
Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.
https://adfreecook.com/vegan-chocolate-chip-cookies/
These vegan chocolate chip cookies are perfectly formulated to give you that chewy inside with a slightly crunchy outside. They're our family's go-to cookies for after school (or after midnight!). Made without any eggs or milk.
How do you make vegan chocolate chip cookies?
First, preheat the oven to 350° Fahrenheit, and line a baking sheet with parchment paper. Mix dry ingredients together first, then add in the wet ingredients and mix everything together (including the vegan chocolate chips!) to make a stiff dough. It helps to refrigerate the dough for an hour before baking cookies 12-15 minutes.
Reader notes
0 notes
No notes yet. Be the first to say how it went.