Vegan Chocolate Chip Cookies
These chewy vegan chocolate chip cookies are soft in the center with a slight crunch on the edges. Perfectly sweet and satisfying, they are made with vanilla and soy milk for a rich flavour. Easy to bake, these golden treats are finished with extra chocolate chips for the ultimate satisfying snack.
Instructions
- 1
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- 2
In a stand mixer, cream together the plant based butter (0.5 cup) and light brown sugar (1 cup) until smooth.
- 3
Add the soy milk (0.25 cup) and vanilla extract (1 tbsp) to the bowl and mix well.
- 4
In a separate mixing bowl, combine the all purpose flour (2 cup), baking soda (1 tsp), baking powder (1 tsp), cornstarch (2 tsp) and salt (0.5 tsp).
- 5
Manually fold the dry ingredients into the wet mixture using a spoon until a thick cookie dough forms.
- 6
Gently fold in vegan chocolate chips (1 cup) to distribute them evenly.
- 7
Roll the dough into 20 even balls and place them on the prepared baking tray. Bake for 10-12 minutes until the edges are firm and the tops are slightly golden.
- 8
Remove from the oven and immediately press the remaining vegan chocolate chips (0.25 cup) into the warm cookie tops.
- 9
Allow the cookies to cool and firm up directly on the tray before transferring to an airtight container.
Nutrition Facts
Per portion