Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are a favorite in my kitchen because they strike the perfect chewy center and crisp edge balance all without any dairy or eggs. Whether you are vegan or just out to wow a mixed crowd with a plant-based treat these cookies are always gone in minutes.

Ingredients

• White oat or spelt flour: adds texture and is the foundation for structure Use the freshest flour you can find for best results
• Baking soda: gives lift and helps the cookies spread evenly in the oven Make sure your box is fresh
• Salt: balances sweetness and brings out the chocolate flavor A fine sea salt works especially well
• Sugar: blends white and brown or coconut for both sweetness and a soft chewy bite Unrefined sugar is an option for those looking for less processed ingredients
• Chocolate chips: are the starring feature Look for dairy free brands with a high cocoa content for the most flavor
• Milk of choice: binds the dough without adding dairy I like using oat or almond as they are creamy and light
• Oil or melted vegan butter: adds richness If using coconut oil pick refined for a neutral taste
• Pure vanilla extract: gives warm undertones always choose real vanilla over imitation

Step-by-Step Instructions

Mix the Dry Ingredients:

Add flour baking soda salt sugar and brown sugar or coconut sugar to a large bowl Whisk well to ensure even distribution of leavening and sweetness so every bite is the same

Stir in the Wet Ingredients:

Pour in the milk oil or melted vegan butter and vanilla extract Stir for about two minutes The dough starts off crumbly but keep stirring until it clumps and holds together evenly

Chill the Dough:

Form the dough into a single ball Cover then refrigerate for at least two hours or freeze if you are in a hurry Chilling is key for the ultimate chewy texture and stops cookies from spreading too thin

Shape and Bake:

Preheat oven to three hundred twenty five degrees Fahrenheit Scoop dough into balls using about a tablespoon of dough for each Arrange on a greased baking sheet with ample space for spreading Bake cookies for eleven minutes just until the edges are set and the centers look a bit underdone for perfect texture

Cool and Enjoy:

Leave cookies to set on the hot tray for ten minutes after removing from the oven They firm up as they cool If they are still domed you can gently press down with a spoon while still warm

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Storage Tips

These cookies will keep in an airtight container at room temperature for up to three days For longer storage you can freeze the baked cookies for up to two months If you plan ahead freeze dough balls and bake straight from the freezer when needed

Ingredient Substitutions

Spelt flour gives a slightly nutty taste but regular all purpose works well too For a gluten free version try a one to one baking blend Use any plant milk such as soy oat or almond and swap coconut sugar for brown sugar if you prefer a less processed option

Serving Suggestions

Serve these cookies warm paired with a glass of plant milk or as part of a dessert platter For a fancier treat sandwich a scoop of vegan vanilla ice cream between two cookies

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Cultural Context

Chocolate chip cookies have an all American nostalgia Vegan bakers have reinvented these classics for a new generation By swapping just a couple ingredients you get all the comfort with none of the compromise

Recipe FAQs

→ What type of flour works best for these cookies?

You can use white, oat, or spelt flour in this treat. Each provides a slightly different texture, but all create a delicious chewy crumb.

→ Can I substitute the sugar in this cookie?

Yes, you may use coconut sugar in place of brown sugar. For a lower sugar version, unrefined sugar or alternatives can also work.

→ How do I achieve the perfect soft texture?

Chilling the dough before baking and not overbaking are key. The cookies will firm up as they cool on the tray.

→ Do the cookies spread naturally in the oven?

Climate and ingredient variations can affect spreading. If needed, flatten with a spoon after baking for desired shape.

→ Can I freeze the dough for later use?

Yes, shape dough into balls and freeze. Bake from frozen, adding a minute or two to the bake time as needed.

→ What's the best plant-based milk for this cookie?

Any milk of choice like almond, soy, or oat blends well into the dough and helps keep it moist and tender.