Vegan Chocolate Chip Cookies!!

Hey guys! Lately I've been craving an easy and totally delish recipe for chocolate chip cookies. Ever since going vegan it's all I've wanted. We've got a store here in RVA called Ellwood Thompson's that sells them, and let me tell you they are to DIE for. But I can't spend $3 per cookie when all I wanna do is eat an entire batch plus left over dough... SO I did my hunting and found the PERFECT recipe! hope y'all enjoy! Let me know what you think if you try these :)

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups dark chocolate chips (make sure they're vegan!!)
1/2 cup sugar
1/2 cup packed light or dark brown sugar
1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
1/4 cup plus 1 tablespoon water
Coarse-grained sea salt or flaky sea salt like Maldon, for garnish
Preheat the oven to 350° F

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.

In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.

Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
Cover with plastic wrap. Refrigerate the dough for a few hours. Do not skip this step.

Line two rimmed sheet pans with parchment paper, I recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.

Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Don't over bake!!

And enjoy!!!

Hope you guys like these! If you try them be sure to share with me!


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