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Chewy Vegan Chocolate Chip Cookies

Deliciously chewy vegan chocolate chip cookies that are easy to make and perfect for dessert or snacking.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup vegan margarine, softened 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 extract
  • 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.
  2. In a large mixing bowl, cream together the softened vegan margarine and brown sugar until light and fluffy.
  3. Add the non-dairy milk and vanilla extract to the mixture and stir until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients in two parts, stirring to form a dough.
  6. Fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the dough.
  7. Using a scoop, take 1-2 tablespoons of dough and roll it into balls. Place the cookie dough balls on a cookie sheet.
Baking
  1. Bake in the preheated oven for 9-11 minutes or until the edges are golden brown.
  2. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
  3. Once cooled, enjoy your delicious chewy chocolate chip cookies!

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage. Consider chilling the dough for better texture. Parchment paper can be used for easy cleanup.