Description
Soft and chewy vegan chocolate chip cookies with golden edges and gooey dark chocolate chips in every bite. These classic cookies are dairy free, egg free, and incredibly easy to make with simple pantry ingredients.
Ingredients
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- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Add almond milk and vanilla extract, mixing until combined.
- Gradually incorporate the dry ingredients into the wet mixture and mix just until combined.
- Fold in dark chocolate chips evenly throughout the dough.
- Scoop tablespoon sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes until the edges are golden and the centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For thicker cookies, chill the dough for at least 30 minutes before baking.
- Slightly underbake for extra soft centers.
- Sprinkle a pinch of flaky salt on top before baking for a sweet and salty flavor boost.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg