Description
These chewy and soft vegan chocolate chip cookies offer a perfect blend of flavor and nostalgia, proving that plant-based baking can be just as indulgent as traditional recipes.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour or gluten-free 1:1 baking flour, sifted and spoon & leveled
- 1 tbsp cornstarch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2/3 cup (150 g) salted vegan butter, melted and cooled to room temperature
- 2/3 cup (135 g) light brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/3 cup (85 g) dairy-free yogurt or unsweetened applesauce (room temperature)
- 1 tbsp vanilla extract
- 1 cup (170 g) vegan chocolate chips (semi-sweet or your choice!)
Instructions
- Prepare Your Baking Sheet: Line a cookie sheet with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and sea salt.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the melted vegan butter, light brown sugar, and granulated sugar until smooth. Add the dairy-free yogurt and vanilla extract.
- Merge the Mixtures: Sprinkle the dry mixture into the wet ingredients, using a rubber spatula to fold everything together.
- Add in Chocolate Goodness: Fold in the vegan chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes, preferably 2 hours.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Scoop and Shape the Cookies: Portion out about 1.5 tablespoons of dough and roll into balls, placing them on the prepared cookie sheet.
- Bake: Bake for 10-12 minutes until the edges are lightly golden and the center is still soft.
- Cool and Serve: Let cool on the sheet for about 10 minutes before transferring to a wire rack.
Notes
Chill the dough for better texture. Use high-quality vegan ingredients for the best results. Avoid overbaking.