Classic Vegan Chocolate Chip Cookie Recipe

choc chip cookiesWho doesn’t love classic vegan chocolate chip cookies? My favorite way to eat chocolate chip cookies is to dip them (while still warm) into a glass of almond milk. Mmmmm. My mouth is watering just thinking about these. Over the past 3 years I’ve tested out many vegan chocolate chip cookie recipes and this one turned out to be my favorite. 

When these came out of the oven we each had 3 (…we needed to test them for quality…..). Initially they were a little crispy around the edges and I was worried they would end up being too crispy. After setting up over night they were the perfect chewy chocolate chip cookie! Not crispy at all! This recipe even made 24 cookies so we had plenty of cookie snacks all week. 🙂

The past few weeks have been super relaxing around here. On the weekends we basically just do chores and relax on Saturday (and go to work on Sundays). In a few days I have a meeting with my thesis committee to determine when I can start writing and graduate! This is both daunting and exciting. I’m hoping that my graduation date is right on target, but only time will tell.

cookies

Vegan Chocolate Chip Cookies
Print Recipe
Chewy chocolate chip cookies that are dairy and egg free!
Servings
24 cookies
Servings
24 cookies
Vegan Chocolate Chip Cookies
Print Recipe
Chewy chocolate chip cookies that are dairy and egg free!
Servings
24 cookies
Servings
24 cookies
Ingredients
Servings: cookies
Instructions
  1. Line a baking sheet with parchment paper and preheat the oven to 350 F.
  2. In a mixing bowl whip the vegan butter, granulated sugar and brown sugar until light and fluffy (about 2 minutes).
  3. Add the almond milk, vanilla extract and sour cream. Mix well to combine.
  4. In a separate bowl combine the flour, salt, baking soda and cream of tartar. Mix with a fork to combine.
  5. While mixing, gradually pour the dry mixture into the wet mixture and mix until well incorporated.
  6. Fold in the chocolate chips using a spoon.
  7. Portion cookies onto lined baking sheet (about 2 tablespoons per cookie).
  8. Bake at 350 F for about 13 minutes (depending on your oven) and let cool to room temperature.
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