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A sick of vegan Christmas chocolate chip cookies sit on a plate.
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Chocolate Chip Christmas Cookies

These Christmas Chocolate Chip Sprinkle Cookies will have you pushing Santa out of the way to have more. They're moist and tender and filled with chocolate chips and sprinkles!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32 cookies
Calories 153kcal
Author Marly McMillen

Equipment

Ingredients

  • ½ cup vegan butter
  • ½ cup peanut butter
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • ½ cup almond milk , unsweetened
  • 1 teaspoon apple cider vinegar
  • ½ teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 ¾ cups all-purpose flour (see note)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup dairy-free chocolate chips
  • 1 cup Christmas sprinkles plus extra
Cups - Metric

Instructions

  • Preheat your to 350°F/177°C. Line cookie sheets with parchment paper.
  • Place the butter, peanut butter, and sugars in a mixing bowl and using an electric mixer, mix on medium high speed until light and fluffy, about one minute.
    Looking at a beater full of creamy vegan butter and sugar whipped together in a stand mixer.
  • Mix in the ground flax seeds, cornstarch, milk, vinegar, and extracts. Continue mixing until light and fluffy again.
  • Add the flour, baking soda, baking powder, and salt on top. Use a spoon to stir this mixture. Then use your mixer to combine the flour mixture with the butter mixture. Mix to combine.
    Flour is being poured into a mixing bowl with cookie batter.
  • Add the chocolate chips and sprinkles and mix until they're incorporated throughout the dough.
  • Use a cookie dough dispenser to make cookie dough balls. Press additional chocolate chips and sprinkles into the top of each cookie. Alternatively, pour sprinkles on a plate and roll cookie dough balls through the sprinkles. Place prepared cookie dough balls 1 ½ inches apart on the prepared cookie sheet.
  • Bake for 9 to 10 minutes. These cookies are best when they're slightly undercooked so be careful not to over bake. You'll be rewarded with a dense, rich, moist cookie!
  • Remove the pan from the oven and allow the cookies to cool for up to 2 minutes on the pan before placing on a wire rack to cool completely.
  • Repeat until all the cookies are baked. Store in an airtight container.

Notes

Regarding Peanut Butter

Substitute an equal amount of stirred almond butter for the peanut butter or simply use 1 cup of vegan butter instead of a nut butter.

Measuring Flour

It is very important to use the sift, spoon, and level system for measuring flour. This involves sifting the flour, spooning it into the measuring cup, and then using a butter knife to level the cup. This ensures you get the right amount of flour.

Assessing Cookie Dough

If your cookie dough is dry and crumbly, it has too much flour. Add a tablespoon of plant-based milk and gently stir it into the dough. You don't want to stir too much.
If your cookie dough is too wet, the cookies will spread too much as they bake. Stir in an extra tablespoon of flour.

Nutrition

Calories: 153kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 65mg | Sugar: 14g | Vitamin A: 145IU | Calcium: 20mg | Iron: 0.7mg