Vegan Chocolate Chip Cookies

The perfect soft vegan chocolate chip cookies recipe with a few tricks to make them extra soft and thick. These are my go-to chocolate chip cookie, super easy to make, and stuffed with chocolate chips!

Vegan | Soy-free

If you are looking for the perfect chocolate chip cookie recipe that also happens to be vegan, look no further. These vegan chocolate chip cookies are AMAZING.

Everybody has their go-to chocolate chip cookie recipe, right? Well, I used to before going vegan and since then it’s been hit or miss. I swear I have tried countless recipes over the years, and some have been pretty good (but not AMAZING), and some VERY bad (I’m looking at you Tasty!).

I have been working on perfecting this recipe for months, and we finally have a breakthrough. Most of the vegan chocolate chip cookie recipes call for coconut oil or some other oil, which has always given me very oily and thin cookies. Not this one! This recipe is foolproof, and guarantees thick & soft (but not undercooked). The key ingredient has been almond butter all along! And the best part? These cookies are stuffed full of melty chocolate chips.

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Vegan Chocolate Chip Cookies

Rating: 5.0/5

( 1 voted )

Serves: 12-16 Prep Time: 30 minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• ½ cup non-dairy butter, melted
• ¾ cup almond butter, softened
• ⅔  cup dark brown sugar
• 1 flax egg (1 tbsp ground flax seeds + 2 Tbsp water, allow to sit a couple minutes)
• 2 tbsp plant-based milk
• 1 tsp vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 tsp baking soda
• Dash of cinnamon
• ½ tsp salt
• 1 cup non-dairy chocolate chips

Procedure

1. Preheat oven to 375 degrees.
2. To a mixing bowl, add melted butter & whisk in the sugar. Then mix in the almond butter, flax egg, vanilla extract, dash of cinnamon & salt.
3. Add in the flour & baking soda. Mix well until combined and a dough is formed.
4. Mix in the chocolate chips, make sure it’s all combined.
5. Chill in the refrigerator for 20 minutes.
6. Scoop out small, tablespoon size amounts of dough, then place on a parchment paper lined baking sheet, leave an inch or two between each cookie. Note: For large cookies, flatten the dough a bit with fingers.
7. Bake for 10-12 minutes. Immediately after baking the cookies place in a cooling rack.
8. Enjoy!

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