Vegan Chocolate Chip Cookies

Indulge dairy-free this holiday season with our recipe for vegan chocolate chip cookies! These scrumptious treats capture the essence of the classic cookie, sans any dairy. 

Whether you're a seasoned vegan or simply craving dairy-free delights, these cookies promise the perfect balance of crispy edges and chewy centers. Whip up a batch of these plant-based marvels and savor the joy of vegan baking without compromising on taste!

Vegan Chocolate Chip Cookie Recipe

• Prep time: 30 mins

• Cook time: 15 mins

• Total time: 45 mins

• Servings: 4-8

Ingredients

• 1 ¾ cups all-purpose flour, sifted 

• ½ Tbsp cornstarch

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cups vegan butter, softened to room temperature (you can use regular butter as well)

• ½ cup granulated sugar

• ¾ cups brown sugar, light or dark

• ⅓ cup dairy-free yogurt or applesauce

• 1 tsp vanilla extract

• 1 cup vegan chocolate chips

Instructions

1. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. 

2. In a separate bowl, add the vegan butter, granulated sugar and brown sugar. Use an electric mixer and beat the butter and sugar together until combined (about 3 minutes). 

3. Add the dairy-free yogurt and vanilla extract and mix for an additional minute. 

4. Slowly add the dry flour mixture to the butter mixture and gently fold using a spatula until just combined. 

5. Add the chocolate chips and fold until just combined (about 5 folds). Set the cookie dough in the fridge to chill for 15 minutes. 

6. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice cream scoop or large spoon, scoop 1 ½ tablespoons of the cookie dough for small and 3 tablespoons for large cookies and place on the baking sheet. Keep at least an inch between each cookie. Repeat until the baking sheet is full.

7. Bake the cookies for 15-18 minutes or until the edges are golden brown – the middle can still be soft, but it will firm up more when cooled. Remove the cookies from the oven and allow them to cool for 8-10 minutes before serving. 

Notes

• Enhance the flavor of these cookies with a sprinkle of flaky salt after baking.  

Step-By-Step Instructions

Step 1

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. 

Step 2

In a separate bowl, add the vegan butter, granulated sugar and brown sugar. Use an electric mixer and beat the butter and sugar together until combined (about 3 minutes). 

Step 3

Add the dairy-free yogurt and vanilla extract and mix for an additional minute. 

Step 4

Slowly add the dry flour mixture to the butter mixture and gently fold using a spatula until just combined. 

Step 5

Add the chocolate chips and fold until just combined (about 5 folds). Set the cookie dough in the fridge to chill for 15 minutes. 

Step 6

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice cream scoop or large spoon, scoop 1 ½ tablespoons of the cookie dough for small and 3 tablespoons for large cookies and place on the baking sheet. Keep at least an inch between each cookie. Repeat until the baking sheet is full.

Step 7

Bake the cookies for 15-18 minutes or until the edges are golden brown – the middle can still be soft, but it will firm up more when cooled. Remove the cookies from the oven and allow them to cool for 8-10 minutes before serving. 

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