These vegan chocolate chip cookies are soft and chewy with just enough ‘crunch’ to be satisfying as you bite into them.
Jaye has officially declared these his favorite! Which is very high praise, considering the fabulous desserts we make on the regular.
But these were whisked off to work with him and whatever was left was polished off soon after. I barely got a look in!
But other than my oatmeal crunchies I think this is only the second cookie recipe I’ve made. And it was fun!
No wonder people eat cookie dough as is, I mean look how awesome this cookie dough looks!
But I managed to resist eating it so that this batch of cookies could get made!
As I’ve mentioned before in a certain other chocolate chip recipe, I can’t get vegan chocolate chips here, so I make do with chopping up a slab of dark chocolate into small chunks. It works just as well. Of course you don’t have quite the symmetry of perfect little chocolate chips but whatevs.
This batch made 12 large cookies, honestly you could get double the amount out of this batch if you roll smaller balls, but I went with the large cookie idea instead. Going large comes naturally to me, I actually have to make extra effort to make things small, so it usually doesn’t happen.
These are soooo easy to make! And serve them up with some delicious non-dairy milk for a milk and cookies treat.
Served warm they are fantastic as the chocolate is all gooey and melty.
If you’re not a cookie baking veteran (I’m certainly not) then it might shock you to see that you take them out of the oven when they are very much NOT crispy and baked looking. They’re still super soft and only very slightly browned on top. But as they cool down they firm up.
What you’re looking for to let you know they’re done is they should be slightly browned on top and the edges should be set – not hard – just set, like they’re the shape they’re going to stay. They’ll still be very soft and gooey and not firm at all in the middle. That’s fine, as they cool the magic happens.
I found 15 minutes to be the right baking time for these, though some people report cooking them in as little as 10-12 minutes. Hmmm, well see how it goes with yours, but 15 minutes was what worked for me.
You’ll love how soft, chewy, slightly-crunchy, sweet and satisfying these chocolate chip cookies are. One of these cookies with a cup of tea or a glass of non-dairy milk makes a very satisfying afternoon snack.
I’d love to know what you think of these vegan chocolate chip cookies, let me know in the comments. If you’ve made them already, let me know how it went! As always tag any photos #lovingitvegan on instagram so I don’t miss out on seeing them. Thanks!
- ½ cup (112g) Vegan Butter
- 1 cup (200g) Brown Sugar
- ¼ cup (60ml) Soy Milk (or other non-dairy milk)
- 1 Tbsp (15ml) Vanilla Extract
- 2 cups (250g) All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Corn Starch
- ½ tsp Salt
- 3.5 oz (100g) Dark Chocolate Chips (or a slab of dark chocolate, cut into small chunks)
- Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
- In an electric mixer, add the butter and sugar and cream together.
- Then add the soy milk and vanilla and mix in.
- Then add your flour, baking soda, baking powder, corn starch and salt and mix in by hand until properly mixed into a thick cookie dough.
- Add the chocolate chips or chunks and mix in to distribute as evenly as possible.
- Roll out into balls and place evenly on a baking tray covered with parchment paper.
- Place into the oven and bake for 15 minutes until the edges are set and they are very slightly browned on top.
- Move to a cooling rack.
- Once properly cooled store in an airtight container.