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Vegan Chocolate Chip Cookies

These Vegan Chocolate Chip Cookies are simple, quick, and family-approved, featuring gooey chocolate chips in a plant-based treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1/2 cup vegan butter, slightly softened Let the butter soften for ideal texture.
  • 1 cup light brown sugar, packed Can adjust amount for desired sweetness.
  • 3 tbsp granulated sugar Can adjust amount for desired sweetness.
  • 1/4 cup plant-based milk Almond milk or any other plant milk works.
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour 240g, see notes for gluten-free options.
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup vegan chocolate chips Different varieties can be used.

Method
 

Preparation
  1. In a large bowl, add vegan butter, brown sugar, and granulated sugar. Cream them together using a mixer for about 1-2 minutes until combined.
  2. Mix in the plant-based milk and vanilla extract and cream again until smooth.
  3. Add in the all-purpose flour, baking soda, and salt. Gently fold until everything is just combined, then stir in the vegan chocolate chips.
  4. Cover the dough with cling wrap and chill in the refrigerator for at least 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Scoop the cookie dough into balls and place them on the baking sheet; aim for 15 cookies.
  3. Bake for 12 minutes on the middle rack. Remove when the centers look slightly underbaked.
  4. Let them rest for 5 minutes on the baking sheet before transferring them to a wire rack.

Notes

Chilling the dough enhances flavors and leads to a better texture. Can add sea salt on top for a sweet and salty twist. Store in an airtight container for up to 5 days or freeze the dough for up to 3 months.