Vegan Chocolate Chip Cookies Recipe

The Best Chocolate Chip Cookies! | Vegan

Chocolate chip cookies. They’re a classic. I love them. You love them. Your friends, family, co-workers, classmates, teammates – they all love them!

Do you know anyone who doesn’t like chocolate chip cookies? And if so, what do they prefer instead?

The composition of the perfect chocolate chip cookie

To me, the perfect chocolate chip cookie is loaded with chocolate chips, has slightly crisp edges, and a soft gooey middle. Especially warm from the oven (or popped into the microwave for 10 seconds to warm it up). Yummmm…

Sometimes, I’ll even make cookie ice cream sandwiches..put some dairy free vanilla or chocolate ice cream in the middle..mMmMm PERFECTION!

Vegan

I’ve been baking a lot of vegan treats lately and I finally felt ready to tackle the chocolate chip cookie. It’s such a classic. You already have expectations about what a chocolate chip cookie tastes like. I needed to come up with a recipe that didnt leave anything to be desired– it had to HIT THE MARK in yumminess.

After a few tries, I’ve got it, and I am so excited to share the recipe with you!! Make them if you’re vegan. Make them if you’re not vegan. They will be LOVED no matter what!!

Salt

Salt is a key ingredient in cooking and in baking. Without salt, most of the foods that we eat each day would taste rather bland and unflavorful. There is certainly such thing as too much salt, but just the right amount will enhance flavor and really make deliciousness pop.

I sprinkle Maldon flaky sea salt on a lot of baked goods. It adds the perfect hint of salt to balance out the sweet. If you don’t particularly like salt, you can skip this step! But I recommend it 🙂

Sharing is Caring

This recipe will make plenty of cookies for you to enjoy. You’ll have enough to have now, bring to a picnic/party/potluck, and/or if there are more than you need, they freeze super well! Then you’ll have cookie convenience anytime. I love a warm gooey chocolate chip cookie, but I also love a crisp frozen one..

Simple

Another reason that I love this recipe is that it’s relatively simple. You can find all the ingredients at whatever grocery store you like best, you can mix everything up in one bowl, and the cookies themselves bake up in 10 minutes. Cookie perfection, here we go!! —>

*I’m working on a gluten-free version – stay tuned!

What you’ll need:

jelly roll pan! These pans are super versatile. They’re the perfect size to fit non-stick silpat mats (see next item). You can also use them for one-sheet easy dinners, bars sweet potato fries….I have two and use them almost every day.

Silpat mats! These are magical. They are so so so worth it. They’re nonstick. You just lay one in your jelly roll pan, plop you cookie dough onto it and bake. When you remove the cookies from the oven and go to take them off the cookie sheet, them will come right off SO EASILY! Get two, you’ll use them. I bought mine in 2011 and they still work like new!!

Maldon sea salt flakes. All salt is not created equal and this is some of the best! Maldon is my #1 favorite to use as a finishing salt! Sprinkle just a little bit atop any baked goods, or on the top of your meal right before eating. A little bit goes a long way in boosting the taste and giving you maximum flavor in every bite.

Let’s Bake!

Remember to tag @thefetchingfoodie on Instagram! I love to see & share your baking! 

Recipe: The Perfect Chocolate Chip Cookies

Dairy-free | Vegan
Makes about 5 dozen cookies

Ingredients:
1 cup vegan butter, room temperature – I use earth balance
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 Tablespoon vanilla extract (I LOVE vanilla extract. You can do 1 tsp if you don’t want to use as much and still have FABULOUS cookies)
2 flax eggs*
1/2 tsp salt
2 1/4 cups all-purpose flour
1 Tablespoons cornstarch
1 tsp baking soda
1/2 tsp baking powder
2 cups vegan chocolate chips, plus more to put on the tops of the cookies
Maldon flaky sea salt, to sprinkle on top

Directions:

1) You can make the dough by hand or with a hand or stand mixer. If you have a mixer, I’d say use it. I’m going to write this assuming a stand mixer. If you’re making it by hand, use a whisk and wooden spoon.

2) Make your flax eggs. Mix 2 Tablespoons of flaxseeds with 6 Tablespoons of water. Allow the mixture to sit for a couple minutes.

3) In the meantime, in the bowl of your stand mixer, place the room temperature butter, brown sugar and granulated sugar. Beat on a medium-high speed for about 5 minutes, until it’s light and fluffy. Stop the mixer and scrape down the sides with a rubber spatula as needed.

4) Add in your vanilla extract, flax eggs, and salt. Beat again until fully combined.

5) With the mixer on the lowest speed, slowly add in your flour. Sprinkle in the cornstarch, baking soda and baking powder. The dry ingredients with slowly start to incorporate.

6) Once most of the flour is mixed in, add in the chocolate chips. The batter will be relatively think. Turn off the mixer and switch to mixing with a wooden spoon or rubber spatula.

7) Place a layer of plastic wrap directly on the dough. Then cover the bowl with plastic wrap or a lid, if it has one. You just want to make sure your dough is sealed and airtight. Chill the dough in the fridge overnight. You could do a couple hours. You could skip the chilling. And the cookies will still be GOOD!! But chilling overnight will make them great 🙂

8) Ok, now it’s time to bake! Line your jelly roll pans with silpat mats. Preheat your oven to 375 degrees.

9) Scoop out about 2 tablespoons of dough and place each cookie dough ball about an inch apart on your prepared pan. I use this cookie scoop to scoop ’em. Press a few more chocolate chips in the top of each dough ball. This just makes them looks extra amazing. 😉 Sprinkle with a light sprinkling of Maldon sea salt flakes.

10) Bake the cookies in the preheated oven for about 10 minutes, or until the edges JUST start to look lightly golden brown

11) Cool them for a few minutes on the pan. Then, transfer the cookies to a wire cooling rack to cool completely. I use these.

12) Then EAT THEM!! I recommend trying at least one warm from the oven, as always 🙂

13) Store them in an airtight container. They’ll be good for about 1 week, if they last that long. AND/OR if you want to freeze all/some of them– place them in a freezer-safe container. Freeze. When you want to have them, simply take them out of the freezer the night before you need them and they’ll be perfect when you wake up. Or, you can eat one directly out of the freezer. Or pop it in the microwave for a few seconds to warm it up…

Voila! Vegan chocolate chip cookies! I hope you love them!!!

Remember to tag @thefetchingfoodie on Instagram! I love to see & share your baking! 

NOTES:

**To make the flax eggs, all you need are ground flaxseeds and water! 1 flax egg = 1 Tablespoon of flaxseeds mixed with 3 Tablespoons of water. We need two for this recipe –> 2 Tablespoons of flaxseeds mixed with 6 Tablespoons of water. Allow the mixture to sit for a couple minutes. Then, it’s ready to use!

Some of the links in the post are affiliate links. That means that when you make a purchase through one of the links, I get a little something from Amazon- at no additional cost to you! You get the products you need, and it helps my blog! Thank you!!!

HAPPY BAKING!!! <3



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