🍪 The Best Chewy Vegan Chocolate Chip Cookies (Easy Recipe!)
🍪 The Ultimate Chewy Vegan Chocolate Chip Cookies (An Easy Recipe!) 🍪
A warm, freshly baked chocolate chip cookie is a timeless comfort food. It is the perfect treat for any occasion. But for those on a vegan diet, this classic cookie can seem off-limits due to the butter and eggs in traditional recipes.
The fantastic news is that making an incredible vegan chocolate chip cookies recipe is surprisingly simple. With a few easy, plant-based swaps, you can create a cookie that is just as soft, chewy, and delicious as the original. It is the perfect recipe for a cozy, cool autumn afternoon.
This guide will give you a simple, foolproof recipe that will become your new go-to. Get your baking sheets ready! ✅
🤔 What Are the Secrets to Making Cookies Vegan?
To create a perfect vegan cookies recipe, we need to replace two key ingredients: the butter and the eggs. A couple of simple, plant-based substitutions are all it takes to achieve a wonderfully chewy and flavorful cookie.
How do you replace the butter?
This is an easy swap. You can use a high-quality vegan butter substitute in a stick form. This will give you the richest, most traditional flavor. In a pinch, you can also use solid coconut oil.
How do you replace the eggs?
In a cookie, the egg's primary job is to act as a binder. The best vegan substitute for this is a flax egg. It is incredibly simple to make and works perfectly. It provides the structure the cookies need to hold together.
🥣 How Do You Make the Best Vegan Chocolate Chip Cookies?
This simple recipe is a game-changer. The most important tip for a chewy texture is to not overbake them. They should look slightly underdone in the center when you take them out of the oven.
What Ingredients Do You Need?
- For the Flax Egg: 1 tablespoon of ground flaxseed + 3 tablespoons of water
- 1 cup of vegan butter, softened
- 3/4 cup of packed brown sugar
- 1/2 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 2 ¼ cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of vegan chocolate chips
What Are the Instructions?
1. Prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a small bowl, mix the ground flaxseed and water to create your flax egg. Set it aside for 5-10 minutes to thicken.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened vegan butter with the brown sugar and granulated sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the thickened flax egg and the vanilla extract until well combined.
4. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Fold in Chocolate Chips: Use a spatula to stir in the vegan chocolate chips.
7. Bake: Drop rounded tablespoons of the dough onto your prepared baking sheets. Bake for 9-11 minutes, until the edges are golden brown. The centers will look soft.
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them to set and develop their perfect chewy texture. Enjoy these perfect autumn treats! 🍂