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Vegan chocolate chip cookies are a plant-based version of the classic treat, combining simplicity with delicious results. By swapping traditional ingredients like butter and milk with oil and soy milk, these cookies achieve a satisfying balance of crisp edges and chewy centers.
This recipe is beginner-friendly yet versatile enough for seasoned bakers. The ingredient list is straightforward, featuring pantry staples like all-purpose flour, sugars, and dark chocolate chips or buttons. The use of dark chocolate adds a rich, indulgent flavor, though substitutions can be made based on preference.
A key step is chilling the dough for at least 24 hours. This resting period allows the ingredients to meld, enhancing flavor and texture. While it requires some planning ahead, the result is a softer, more cohesive cookie that’s worth the wait.
The baking process itself is simple. After portioning the chilled dough onto a lined baking sheet, the cookies are baked at a low temperature to ensure even cooking and a perfect finish. Timing may vary slightly depending on your oven, but the goal is lightly golden cookies with gooey chocolate pockets.
Whether you’re baking for a gathering or preparing an everyday snack, these cookies are a reliable, crowd-pleasing option. Their ease of preparation and consistent results make them a great addition to your baking repertoire.
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Chilling is recommended for optimal flavor and texture but is not strictly necessary.
You could try, but the cookies will be denser.
Almond milk, oat milk, or coconut milk are good alternatives. However, in our test, Soy Milk gave the best texture.
Look for slightly golden edges; they will firm up as they cool.
Yes, store them in a freezer-safe container for up to 2 months.
Ensure the dough is well chilled and avoid using overly warm baking sheets.
Yes, adjust the baking time accordingly.
Absolutely; fold in chopped walnuts, pecans, or cranberries for added texture.
Yes, but avoid oils with strong flavors unless that’s your preference.
Both are absolutely essential for leavening; consider a grocery trip before baking.
Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Overbaking or using too much flour could be the cause. Measure accurately and monitor baking times.
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