Vegan Chocolate Chip Cookies
By 
| Prep Time | 5 |
| Cook Time | 12 |
| Servings |
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Ingredients
- 1/3 cup + 1/2 tbsp (70 g) caster or granulated sugar
- 1/2 cup + 2 tbsp (120 g) light brown sugar
- 1/3 cup + 2 tbsp (110 mL) vegetable or sunflower oil
- 4 tbsp non-dairy milk (such as almond, oat, rice or soy milk)
- 1/2 tsp vanilla paste (I love vanilla bean paste because it gives a very intense flavour and you only need a small amount, but you can also use 1 - 2 tsp vanilla extract)
- 1 3/4 cups + 1 tbsp (220 g) plain all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- Pinch of salt
Ingredients
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Instructions
- In a bowl, whisk together the sugars, oil, non-dairy milk and vanilla.
- Sift in the all-purpose flour, baking powder, baking soda and salt. Mix well until you get a smooth cookie dough with no flour clumps (shouldn't be sticky to the touch).
- Add in most of the chocolate (set some aside for adding on top of cookies during baking) and mix well until evenly distributed.
- Scoop the cookie dough using an ice cream or cookie scoop. Refrigerate the scoops of cookie dough for at least 1 hour or overnight (in a closed container).
- Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
- Place the scoops of cookie dough onto the lined baking sheet, with at least 1 inch (2.5 cm) between them, as they will spread during baking.
- Bake the cookies at 355 ºF (180 ºC) for 10 to 12 minutes. This gives the perfect balance between crispy edges and a gooey/fudgy middle.
- Allow the baked cookies to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire cooling rack to cool completely.
- Storage: The vegan chocolate chip cookies keep well in a cool dry place in a closed container for about 1 week.
