Description
Make soft, chewy vegan chocolate chip cookies with gooey centers and slightly crisp edges. This recipe requires only one bowl and no mixer or chilling time.
Ingredients
Scale
- 1 cup vegan butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon plant milk (soy or almond)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until smooth.
- Mix in the plant milk, vanilla extract, and apple cider vinegar until just combined.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix.
- Fold in the vegan chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for 30 minutes before scooping.
- Use high-quality vegan chocolate chips for the best melt.
- If you prefer a less tangy flavor, substitute the apple cider vinegar with an extra teaspoon of plant milk.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg