These chewy vegan chocolate chip cookies will be eaten as fast as they are baked! Just make sure to there’s enough for seconds or thirds.
If you think you have self-control when it comes to freshly baked cookies – think again! With a glass of cold non-dairy milk or a mug of black coffee to balance the sweetness, you’ll be on dessert cloud nine.
This recipe is practical and affordable – using everyday kitchen tools and ingredients. No fancy mixers or difficult-to-find food items. If you have a mixing bowl (or just a regular large bowl) and a whisk, you’re ready to whip up a batch of cookies.
What I Love About This Chewy Vegan Chocolate Chip Cookie Recipe:
- They are soft and chewy
- Sweet, but not overwhelmingly so
- They are light and fluffy
- They are the perfect snack size
Should I Chill The Cookie Dough?
I highly recommend chilling the cookie dough before sticking it right onto the baking sheet. Chilling the cookie dough will make for easier handling and shaping into balls. Additionally, it allows the ingredients to mingle and settle.
To chill the cookie dough, simply cover the bowl with foil or a lid and slide it into the refrigerator or freezer. Allow the cookie dough to chill for at least an hour or up to 3-5 days. After you’re done chilling the dough, simply pull out the bowl and start rolling them out until 1 tablespoon cookie balls.
I recommend chilling the cookie dough for at least an hour in the freezer.
Should I Sift The Flour?
Sifted flour yields for lighter cookies and more cohesive cookie dough. They also remove any impurities or foreign objects from your flour. You’d be surprised to find hard pieces or chunks that just don’t belong, mostly due to the exposure of moisture.
Additionally, I recommend sifting or breaking down baking powder and baking soda – as they are also susceptible to caking up. And lumpy baking powder, baking soda, or all-purpose flour can create a bitter bite to your cookies – not exactly tasty.
An overlooked step – but important for a delicious dessert.
Note: you won’t need to sift the brown sugar. Besides, it’ll be kind of impossible, anyway.
How To Scoop Cookies Without A Cookie Scooper?
If you don’t have a cookie scooper, not all is lost. You can use what you already have at home. Use a standard measuring tablespoon and scoop about 1.5 tablespoons worth (or a heaping spoon).
Next, take a regular teaspoon and scoop the dough out, by making a circular, sweeping motion. Drop the cookie dough ball onto the baking sheet lined with parchment paper.
Should I Use Wax Paper, Parchment Paper, or Foil?
You should never use wax paper for baking. Wax paper is paper that has been treated with wax. Although they are great to be used in non-cooking applications, they may be a fire hazard when used in cooking.
Skip out on the wax paper. On the other hand, parchment paper is great to use in baking, since they are heat resistant and nonstick.
If you prefer to use foil or that’s all you have around, aluminum foil is fine to use for this recipe, too. Lightly spray the foil with cooking oil spray.
The winner: parchment paper.
Chewy Vegan Chocolate Chip Cookies
- 1/2 cup brown sugar
- 1/4 cup Melt Organics vegan butter
- 2 tablespoons non-dairy milk
- 3/4 cup sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/4 cup vegan semi-sweet chocolate chips
- Combine together sugar and butter until smooth. Pour in the non-dairy milk and whisk until uniform and creamy.
- In a separate bowl, combine sifted flour, baking soda, baking powder, and salt.
- Stir together the dry and wet ingredients. Whisk until smooth. Add the chocolate chips and fold into the batter.
- Cover bowl and chill and rest cookie dough in the freezer for at least 1 hour. Or, 30 minutes in the freezer.
- Preheat over 350 degrees F and line a baking sheet with parchment paper.
- Scoop one tablespoon of cookie dough onto the baking sheet. Slide the baking sheet into the oven and bake for 10-12 minutes. It'll appear undercooked, that's normal.
- Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Next, carefully transfer cookies to a cooling rack. Cool for additionally 10 minutes. Serve.
- I used Melt Organics butter, dairy-free, and vegan alternative.
- I highly recommend sifting the flour, baking soda, and baking powder to eliminate any foreign pieces or a bitter bite to your cookies.
- For salt, use just a pinch. I used about ⅙ teaspoon of salt – not much.
- This recipe yields about 8 chewy vegan chocolate chip cookies.
- It’s very important to allow the cookies to cool after baking. This will help stabilize and firm up the cookies – eat too soon and they may fall apart.
Did you try out this Chewy Vegan Chocolate Chip Cookies Recipe?