Vegan Chocolate Chip Cookies
Delicious Vegan Chocolate Chip Cookies are soft and chewy, and lots of melted chocolate chips throughout. Perfect for dipping in almond milk!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
- 1 cup vegan butter 2 sticks, softened
- ¾ cup brown sugar
- ¾ cup granular sugar
- 1 tablespoon vanilla
- 1 tablespoon chia seeds
- 3 tablespoons water
- 2¼ cups all-purpose flour sifted
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 cups dairy-free chocolate chips
Heat your oven to 350F. Lin a cookie sheet with parchment paper.
Place the butter and sugars in a mixing bowl. User a mixer on medium speed until light and fluffy. Add the chia seeds, water and vanilla and mix again to combine.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture in with the butter mixture. Stir to combine.
Add the chocolate chips and stir until combined. Drop by rounded spoonful about 2 inches apart on prepared cookie sheet. Bake for 8 - 10 minutes, depending on your desired final cookie. If you prefer chewier cookies, remove them around 8 minutes. If you prefer crispier, cook for a few minutes longer.
Once the cookies are done, allow them to cool for a minute or two on the cookie sheet, before transferring to a wire rack to cool completely.
Store in a sealed container for up to a week either on the counter or in the fridge. Or you can freeze these cookies for up to two months.
Calories: 151kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Sodium: 152mg | Potassium: 34mg | Sugar: 13g | Vitamin A: 4.8% | Calcium: 2.7% | Iron: 6.4%