Do you love chocolate? Cookies? The real question is who doesn’t?
Now, I know many people claim that they have the “best” chocolate chip cookie recipe ever. But let me tell you something, this really is the best chocolate chip recipe ever. Vegan or otherwise. In fact, some people don’t even believe these cookies are vegan when they try them because vegan baked goods are often stereotyped as dry or gross. These vegan chocolate chip cookies are the perfect dessert to bring to any type of social gathering because the recipe is easy, makes a lot of cookies, and it’s a crowd-pleaser.
I adapted this recipe from one of my favorite vegan chefs, Chloe Coscarelli. I use Earth Balance vegan butter (found at most grocery stores and online) and Trader Joe’s semi-sweet chocolate chips for this recipe to make it vegan. The best part about this recipe is that you can eat all the batter you want because there are no eggs or other ingredients that could give you salmonella, so eat your heart out.
Vegan Chocolate Chip Cookies
Ingredients
Instructions
Preheat the oven to 350°F. Mix the butter until soft using a whisk, hand mixer, or stand mixer.
Mix in the sugars.
Add the water and vanilla. Then beat the mixture for 2 minutes until light yellow and fluffy.
Slowly beat in the baking soda, salt, and flour. Add the flour a 1/2 cup at a time. Beat the mixture until the flour is fully incorporated and the batter is light and fluffy.
Mix in the chocolate chips. Your batter is ready.
Scoop about 1 tablespoon of dough at a time onto a baking sheet. Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes, then enjoy!
Give these vegan chocolate chip cookies a try and show everyone that vegan food isn’t just salads.