Once you make these cookies, you’ll be sure to add this recipe for vegan chocolate chip cookies to your favorites. They’re loaded with chocolate chips and walnuts with a hint of fragrant vanilla. They even have delicate crispy edges for a bit of crunch in every bite.
What You Need To Make Vegan Chocolate Chip Cookies
- vegan butter in stick form
- sugar
- plant milk (unsweetened)
- ground flaxseed
- molasses
- vanilla extract
- all purpose flour
- baking powder
- baking soda
- salt
- raw walnuts
- vegan chocolate chips
These cookies keep well in a tightly covered jar (if you can keep everyone’s hands out of the cookie jar!) and are even better the second day. Use dark chocolate vegan chips for a rich flavor. They’ll spread a bit when baking, so space them at least 1 1/2″ apart on the cookie sheet.
I like to let them set for a few minutes before transferring them to a cooling rack.
Here are a few other of my favorite chocolate dessert recipes:
Chocolate Chip Cookies
Prep
Cook
Total
Yield 38-40 cookies
Make the perfect chocolate chip cookies with this easy recipe.
Ingredients
- ¾ cup granulated sugar
- ¾ cup vegan butter (1½ sticks)
- ¼ cup unsweetened plant milk (vanilla flavor okay)
- 1 tablespoon ground flaxseed
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- 1¼ cups vegan dark chocolate chips (or 6 ounces 60-70% cacao vegan chocolate, chopped)
- 1 cup chopped raw walnuts
Instructions
Prepare 2 large baking sheets by lining them with parchment paper or silicone baking sheet liners. Heat your oven to 350℉. In a small bowl, combine the plant milk and flaxseed and stir well; leave the bowl for about 3 minutes or until the flaxseed has swelled and thickened. Cream together the sugar, butter, vanilla, and molasses in a large bowl until smooth. Add the plant milk/flaxseed mixture and stir. In another bowl, combine the flour, salt, and baking soda. Add half of the dry ingredients to the butter/sugar mixture, and stir just until combined. Add the remaining dry ingredients and stir again until combined. Fold in the chocolate chips and walnuts just until evenly distributed.
Use a tablespoon-size cookie scoop to portion out 12 cookies on the baking sheet with enough room between the cookies for them to spread slightly. Bake the cookies for 11 minutes, and let them rest for a few minutes to set before transferring them to a cooling rack. Store tightly covered.
Notes
This dough is quite sticky, so a cookie scoop definitely makes it easier to portion out the cookies. If you don’t have one, two tablespoons will work. Use one to scoop the dough and the other to scrape the dough from the spoon onto the cookie sheet. It also helps to keep the dough refrigerated before baking and in-between batches.
If you like a darker, thinner, crisper cookie, increase the baking time to 12 minutes.
A non-stick cookie sheet will also work, but don’t use a greased baking sheet or the cookie edges will get slightly burned.
I prefer almond or oat milk for baking sweets. Just make sure you’re using the plant milk, not a coffee creamer which will have many added ingredients. If you use vanilla-flavored plant milk, don’t omit the vanilla extract as the plant milk vanilla flavor is quite faint and won’t provide enough vanilla flavor.
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