Vegan Chocolate Chip Cookies – Gretchen’s Vegan Bakery

Soft inside with a slight crispy crunch on the outside

This recipe for Vegan Chocolate Chip Cookies is going to become your new love affair!

No affiliation with any product or company mentioned below

Notes for Success:

Earth Balance is my choice for all vegan recipes 
Although recently I’ve been using Country Crock Olive Oil sticks with really great results|

Often times I go back and forth with the egg replacer  and here I am using Bob’s Red Mill
Sometimes I’ll just use flax meal reconstituted in a portion of the plant milk listed in the recipe
If you do not have or do like the Bob’s brand use any DRY BLEND egg replacer you love the most!

Weighing your ingredients will give you the best results in all recipes
Especially the flour since a heavy hand with a cups volume measure can produce really inconsistent results
The universal accepted measure for one cup of flour is now 120g but I’ve always used 125g from my early days in culinary school

Scoop the dough with a cookie scooper for uniform cookies
And do not press them down as they will spread normally

Cookie dough freezes well in pre-scooped balls for up to 2 months in a ziploc bag

Vegan Chocolate Chip Cookies

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Ingredients  

1x2x3x

• 1 cup Vegan Butter 226g
• 1 cup Granulated Sugar 200g
• 1 cup Light Brown Sugar 205g
• ½ teaspoon Salt 3g
• 3 teaspoons Vanilla Extract 15ml
• 3 teaspoons Egg Replacer
• ⅓ cup Plant Milk 75ml
• 3½ cups All Purpose Flour 437g
• 1¾ teaspoons Baking Soda
• ¼ teaspoon Baking Powder
• 2 cups Vegan Chocolate Chips

Instructions 

• Preheat the oven to 350F

• In the work bowl of an electric mixer or with a hand beater, cream the vegan butter & both sugars until light & fluffy. About 3 -5 minutes

• Stop the mixer every so often to scrape the sides & bottom of the bowl.

• Add the vanilla extract to the room temperature plant milk then slowly drizzle it into the creamed mixture until it is all incorporated

• Sift the flour, baking soda, baking powder, egg replacer & salt together, then add to the mixer all at once & mix on low speed just until combined. Do not over mix.

• Add in the chocolate chips mix to combine well.

• Scoop cookie dough onto a parchment lined sheet pan spaced about 2 inches apart.

• Do not press the dough as they will spread normally

• Bake immediately in a preheated 350°F oven for approximately 12-15 minutes or until light golden browned.

Notes

Be sure to read the notes for success section above the recipe
Storage Store cookies at room temperature in an airtight container for up to 1 week