Best 5 Homestyle Vegan Chocolate Chip Cookies Recipes

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
• Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
• Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
• Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat the first 6 ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour., Drop by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Combine all dry ingredients in a bowl, then stir in wet to form a dough - it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They'll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!View Nutrition Facts

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and salt together in a medium bowl until combined. Whisk the brown sugar, coconut oil, applesauce, 1/4 cup of water, vanilla and molasses together in a large bowl until smooth and combined. Stir the flour mixture into the brown sugar mixture until just combined, then fold in the chocolate chips until evenly dispersed.
• Scoop heaping tablespoons of dough onto the prepared baking sheets leaving at least 1 inch between each mound. Bake one tray at a time in the center of the oven until the edges are lightly set and the bottom and the centers are still soft, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

HOMESTYLE VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (176°C).
• In a bowl, sift in the flour, baking powder, and baking soda.
• Add the sugar and salt, and stir until well combined.
• In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
• Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix).
• Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
• Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
• Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
• Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.