Vegan Chocolate Chip Cookies
These soft and chewy vegan chocolate chip cookies feature perfectly crisp edges and a molten center. Using dairy-free yogurt as a secret egg substitute, they achieve a classic texture without dairy or eggs. Studded with melty chocolate chips and finished with sea salt, this easy one-bowl recipe is a crowd-pleasing treat for any occasion.
Instructions
- 1
Line a cookie sheet with parchment paper and pre-measure your components.
- 2
In a medium bowl, whisk together the all purpose flour (2.25 cup), cornstarch (1 tbsp), baking soda (0.5 tsp), and sea salt (0.25 tsp).
- 3
In a large bowl, whisk the plant based butter (0.67 cup), light brown sugar (0.67 cup), granulated sugar (0.5 cup), dairy free yogurt (0.33 cup), and vanilla extract (1 tbsp).
- 4
Fold the dry flour mixture into the wet ingredients using a rubber spatula until just combined.
- 5
Gently fold in the vegan chocolate chips (1 cup) until they are evenly distributed throughout the dough.
- 6
Chill the dough for at least 30 minutes, or up to 2 hours for enhanced flavor. Preheat your oven to 350F during the final stage of chilling.
- 7
Scoop roughly 1.5 to 3 tablespoons of dough onto the sheet. Bake for 10-12 minutes until the edges are golden and set.
- 8
Allow the cookies to cool on the tray for 10 minutes to firm up before serving.
Nutrition Facts
Per portion