Hi guys! This summer has been super busy and full of lots of baking, traveling, and EATING. It’s been a blast, but it’s also nice to be back and back in my routine. I’m super excited to share a very special recipe I’ve been working on for a few months and I finally think is ready for primetime. This recipe for The Best Vegan Chocolate Chip Cookies is a game-changer. So many vegan baking recipes are also focused on being “healthy” sweets or use a ton of specialty ingredients, and sometimes mama just needs a chocolate chip cookie. Now, I am not a vegan. Repeat, not a vegan. On behalf of omnivores everywhere, these cookies are the real deal. Now, let’s talk cookies
INGREDIENTS
- 1 cup All-Purpose Flour, spooned and leveled
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Sugar
- 1/4 cup Brown Sugar, Packed
- 2 tbsp Vegetable or Canola Oil
- 2 tsp Vanilla Extract
- 2 – 4 tbsp Vegan Milk I used Cashew or Hemp Milk
- 1/3 cup Vegan Chocolate Chips I like Enjoy Life Mini Morsels
INSTRUCTIONS
In a medium bowl whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer) combine the sugar, brown sugar, oil, and vanilla extract. Using the paddle attachment beat on medium speed for 1 – 2 minutes. Scrape down the bowl as needed. The mixture will look like wet sand.
Add in the flour mixture and beat on low for 1 minute. With the mixer running, add the first 2 tbsp of milk. Continuing adding more milk until the dough comes together.
Add in the chocolate chips and mix just until combined. The dough will be sticky
Place the dough in a bowl and cover with plastic wrap. Refrigerate the dough for 2 – 24 hours.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Spoon balls of dough (about 1 1/2 tbsp each) onto the baking sheet. Space the balls a few inches apart (I usually do 12 per half sheet).
Bake for 11 – 13 minutes, just until the edges are golden brown.
Remove from the oven, cool on the baking sheet for 5 minutes and then transfer the cookies to a cooling rack to finish cooling.
I’m so excited about these cookies and hope you love them as much as we do! And seriously, they are the best vegan chocolate chip cookies 🍪
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
The Best Vegan Chocolate Chip Cookies
Ingredients
- 1 cup All-Purpose Flour Spooned & Leveled
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Sugar
- 1/4 cup Brown Sugar Packed
- 2 tbsp Vegetable or Canola Oil
- 2 tsp Vanilla Extract
- 2 – 4 tbsp Vegan Milk I used Cashew Milk
- 1/3 cup Vegan Chocolate Chips I like Enjoy Life Mini Morsels
Instructions
- In a medium bowl whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer combine the sugar, brown sugar, oil, and vanilla extract. Using the paddle attachment beat on medium speed for 1 – 2 minutes. Scrape down the bowl as needed. The mixture will look like wet sand.
- Add in the flour mixture and beat on low for 1 minute. With the mixer running, add the first 2 tbsp of milk. Continuing adding more milk until the dough comes together.
- Add in the chocolate chips and mix just until combined. The dough will be sticky.
- Place the dough in a bowl and cover with plastic wrap. Refrigerate the dough for 2 – 24 hours.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Spoon balls of dough (about 1 1/2 tbsp each) onto the baking sheet. Space the balls a few inches apart (I usually do 12 per half sheet). Bake for 11 – 13 minutes, just until the edges are golden brown. Remove from the oven, cool on the baking sheet for 5 minutes and then transfer the cookies to a cooling rack to finish cooling.
