Description
These vegan chewy chocolate chip cookies deliver a comforting texture with soft, chewy centers and slightly crisp edges, perfect for sharing or enjoying with coffee.
Ingredients
Scale
- 1/2 cup vegan margarine, softened
- 1 cup packed brown sugar
- 1/4 cup non-dairy milk (almond, soy, or oat)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt (about 1/4 tsp)
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F for lighter cookies or 375°F for crisper edges. Line a baking sheet with parchment paper.
- Cream together the vegan margarine and brown sugar in a mixing bowl until smooth.
- Add non-dairy milk and vanilla extract, stirring until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine the dry mixture with the wet mixture in two parts, stirring gently until a dough forms.
- Fold in the chocolate chips until evenly distributed.
- Using a cookie scoop, portion dough and roll into balls, placing them on the baking sheet about 2 inches apart.
- Bake for 9-11 minutes or until edges are set and lightly golden. Cool for 5 minutes before transferring to a rack.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 120mg
- Fat: 6.5g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22.5g
- Fiber: 1g
- Protein: 1.2g
- Cholesterol: 0mg