Homemade Vegan Chocolate Chip Cookies Recipe
Whether you’re a vegan or a non-vegan, I’m judging you if you say you haven’t had chocolate chip cookies before. I mean, they’re possibly one of the most popular and beloved snacks out there. If you haven’t had it before and you’re interested, then I’m about to change that with this very quick and easy to follow vegan chocolate chips cookies recipe.
Anyone who has been hanging around my kitchen for any length of time, would already know I have a serious thing for cookies, especially this. Like, an embarrassing amount of love. But out of everything I have ever baked, these vegan chocolate chip cookies are the one of the really best snacks recipes I’ve made and don’t hesitate to repeat. They’re so good and delicious that anyone that tries, wants more and they won’t even care to know whether these are vegan or non-vegan, they just want to have the goodness one more time.
So, instead of waiting for others to make and you ask for more, I have decided to share my easy-to-follow recipe so that you too can start speaking glowingly of these lovely vegan chocolate chips cookies.
This article is not about how I feel about this vegan snack, rather to show you how you too can make yours following the recipe guide below.
Homemade Vegan Chocolate Chip Cookies Recipe
Equipment
- Mixing bowls
- whisk or hand mixer
- Measuring cups & spoons
- baking sheets
- Parchment paper
- cookie scoop or tablespoon
- Wire cooling rack
Ingredients
- 280 grams all-purpose flour
- 1 teaspoons baking soda
- 0.5 teaspoons fine salt
- 115 grams vegan butter softened
- 150 grams brown sugar packed
- 100 grams granulated sugar
- 60 milliliters unsweetened vegan milk
- 2 teaspoons vanilla extract
- 200 grams vegan chocolate chips
- 1 pinch flaky sea salt for topping
Instructions
Preheat oven:
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Mix dry ingredients:
- In a medium bowl, whisk together 280 grams all-purpose flour, 1 teaspoons baking soda, and 0.5 teaspoons fine salt. Set aside.
Cream butter and sugars:
- In a large bowl, beat 115 grams vegan butter, softened, 150 grams brown sugar, packed, and 100 grams granulated sugar together until light and fluffy, about 2 minutes
Add wet ingredients:
- Mix in 60 milliliters unsweetened plant milk and 2 teaspoons vanilla extract until well combined.
Combine dough:
- Gradually add the dry mixture to the wet mixture, stirring just until combined. Fold in 200 grams vegan chocolate chips.
Chill the dough:
- Cover the dough and chill in the fridge for at least 30 minutes to prevent excessive spreading.
Scoop and shape:
- Scoop dough into 24 balls (about 2 tablespoons each) and place on the prepared baking sheets, spacing them 5cm apart. Sprinkle with 1 pinch flaky sea salt, for topping.
Bake:
- Bake for 12 minutes , until edges are golden but centers still look slightly underdone.
Cool:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Obi
