Vegan Chocolate Chip Cookies

Anna Kosti
February 2, 2022
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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

I’ve been looking for the perfect cookie recipe for so long…here is the best fool-proof Vegan Chocolate Chip Cookies! It needs just few simple ingredients that everyone has in their pantry. Make sure to give these cookies recipe a try.

Cookies are not only functional but very tasty and delicious. You can take them with you at work, school etc.

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I love this cookie recipe so much because it requires just few simple ingredients and the process to make them is so easy. I love making these for kids and the fact that you can also make them gluten free, makes them perfect for everyone.

You can’t tell the difference between normal cookies as they us the same delicious.

Vegan Chocolate Chip Cookies last for up to 5 days in an airtight container at room temperature, in a cool and dry spot.

Useful Equipment:

Amazon Storefront HERE! (There you can find all the equipment & gear that I love using)

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Vegan Chocolate Chip Cookies

Preparation Time:

30 Minutes

Cooking Time:

15 Minutes

Total Time:

45 Minutes

Serves:

12 Level of Difficulty:

Easy

Description

I’ve been looking for the perfect cookie recipe for so long…here is the best fool-proof Vegan Chocolate Chip Cookies! It needs just few simple ingredients that everyone has in their pantry.

Ingredients

1/2 cup tbsp white sugar
2/3 cup light brown sugar
1/3 cup vegetable oil
4 tbsp non-dairy milk (such as almond, oat)
1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup dark chocolate chips

Instructions

In a big mixing bowl add in your sugars and oil. Mix using an electric hand mixer for 2 minutes.
Add in your non-dairy milk and vanilla extract and mix until incorporated.
Lastly add in your baking powder, baking soda, salt and flour and mix until a dough is formed.
Using a spatula fold in your dough your chocolate chips.
Prepare and line with parchment paper 2 cookie trays.
Start scooping out your mixture of about 1 tbsp each. Roll them in your hands in the form of a ball. (Make sure to leave enough space in between because they expand in the oven)
Place them in the fridge for 30 minutes and then bake the cookies at 175 ºC for 12 minutes.
Let them cool in their tray and serve right away.