Vegan Soft Chocolate Chip Cookies
These soft vegan chocolate chip cookies are melt-in-the-mouth delicious. A crowd-pleasing hit every time, with just one bowl, 20 minutes, and 8 inexpensive pantry ingredients!
Servings: 24 cookies
Calories: 163kcal
Ingredients
- ½ cup of granulated sugar
- ¼ cup of brown sugar
- ½ cup of vegan butter
- ¼ cup of vegetable or canola oil
- ¼ cup of water
- 2 teaspoons of vanilla extract
- 2 ½ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of vegan chocolate chips
Instructions
- Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
- In a large bowl, mix together the sugar, vegan butter, oil, water, and vanilla extract. I recommend mixing with a handheld electric mixer if you have one. If not, old-fashioned whisking will do the trick.
- Add flour, baking soda, and salt to the vegan butter mixture and thoroughly combine.
- Stir in chocolate chips, and optional add-ins (if using).
- Scoop tablespoonfuls of the dough onto the prepared baking sheet and lightly flatten them out with a spatula.
- Bake for 10 minutes or until the cookies are golden and crispy around the edges. Allow to cool before eating.
Video
Notes
- Measure the flour properly: Too much can lead to dense, dry, crumbly cookies. For the best results, fluff it in its bag, spoon it into the measuring cup, and level with a knife.
- Don’t over-mix the dough: If you overwork the gluten in the cookie dough, it can become dense and gummy. It also affects spread.
- For even softer cookies: Cream the vegan butter and sugar and optionally reduce the baking time by a minute or two.
Nutrition
Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 124mg | Potassium: 18mg | Fiber: 1g | Sugar: 10g | Calcium: 14mg | Iron: 1mg
