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Chewy Chocolate Chip Cookies

These egg-free and dairy-free Chewy Chocolate Chip Cookies are quick to make and perfect for any occasion, from cozy nights in to gatherings.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup vegan margarine, softened (or vegan butter or solid coconut oil) SEE NOTE*
  • 1 cup brown sugar
  • 1/4 cup non-dairy milk (like almond or soy)
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt Pinch of salt
  • 1/3 to 1/2 cup dairy-free chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F for softer cookies or 375°F for crispier edges (SEE NOTE**).
  2. In a mixing bowl, cream together the vegan margarine and brown sugar until smooth.
  3. Add almond milk and vanilla to the mixture, stirring to combine.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture to the wet mixture in two parts, stirring until a dough forms.
  6. Add in the chocolate chips and mix.
  7. Scoop out 1-2 tablespoons of dough, roll them into balls, and place them on a cookie sheet.
Baking
  1. Bake for 9-11 minutes or until the cookies are golden.
  2. Allow them to cool for a few minutes before enjoying!

Notes

These cookies are perfect on their own, with a glass of non-dairy milk, or served warm with a scoop of dairy-free ice cream. You can also add a sprinkle of sea salt on top just before baking for an extra touch of flavor! Store in an airtight container at room temperature for up to a week. For longer storage, use the fridge or freezer.