Ooey gooey chewy vegan chocolate chip cookies!
These cookies are suuuper delicious and have the perfect texture, chewy and soft in the center and slightly crispy around the edges.
No need to flatten the dough balls before placing them in the oven, these cookies take shape as they bake!
You can store these cookies in a sealed container at room temperature for up to 3 days. I recommend to heat them up in the microwave for about 10 to 12 seconds before eating, it makes them nice and warm and brings back the softness.
Check out this other tasty cookie recipe!
Vegan Chocolate Chip Cookies
Servings: 12 cookies
Ingredients
- 1¼ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ⅛ tsp salt
- ½ cup vegan butter softened
- ½ cup brown sugar packed
- ½ cup sugar
- 2 tbsp non-dairy milk
- 1 vegan egg or flax egg (I use Bob's Red Mill Egg Replacer)
- 1 tsp vanilla extract
- ½ cup vegan chocolate chips (or chopped chocolate)
- sea salt flakes for sprinkling (optional)
Instructions
- Preheat oven to 350°F. Grease or line 2 baking sheets with parchment paper.
- In a small bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, cream together the butter and sugars (for about 5 minutes). Add the non-dairy milk, vegan egg, and vanilla extract and mix until combined.
- Slowly add the dry ingredients and mix at low speed until a dough forms, do not overmix. Fold in the chocolate chips.
- Take a heaping tablespoon of dough and form into a ball. Place them 2 inches apart on the baking sheets. Sprinkle sea salt on top. Bake for 16-18 minutes. Let rest on baking sheet for about 5 minutes before transferring to a wire rack to finish cooling.