I realized that although I have TONS of vegan cookie recipes on this site, I have never posted a recipe for classic chocolate chip cookies.
I have a “chocolate chunk cookies” recipe that is the same (except it uses chocolate chunks) but I wanted to upload this one so it is easy to find. These are the cookies that I make all the time and the recipe never fails me.
I finally got around to taking some photos before Pawel ate all the cookies so today I am sharing my super popular classic chocolate chip cookies recipe.
Check out my NEW COOKBOOK (and get a free bonus ebook when you preorder it today) ♡
Chewy Chocolate Chip Cookies Recipe (makes ~15 cookies) :
1/2 cup vegan butter, margarine or coconut oil (see note below)
1 cup brown sugar
1/4 cup plant-based milk (I always use almond)
1 tsp vanilla extract
1-1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
pinch of salt (optional)
1/3 cup dairy-free chocolate chips
Preheat oven to 350 F. Cream together butter and sugar until smooth and fluffy. Add the almond milk and vanilla and stir to combine. In a separate bowl, whisk together flour, baking soda and baking powder. Add half the flour mixture to the wet mixture and stir to combine. Then add the second half and stir to form a dough. Add the the chocolate chips and stir to combine. Use 1-2 tbsp of dough per cookie and roll into balls. Place on a cookie sheet and bake for 11 minutes. Let sit on the pan for 5 minutes before removing. Enjoy!
Note: I use soft tub margarine for my cookies (Becel brand- the vegan one). If you are using vegan butter or coconut oil I suggest adding an extra tbsp or two of the plant-based milk because they will have less moisture than a soft tub margarine. I notice that my cookies always flatten out nicely, but some of you have had trouble with the cooking not spreading and I think it is just due to your fat having less moisture! I hope this helps. 🙂