Homestyle Vegan Chocolate Chip Cookies
Bite into the ultimate comfort with these Homestyle Vegan Chocolate Chip Cookies—soft, chewy, and irresistibly loaded with gooey vegan chocolate chips. Crafted with pantry staples like all-purpose flour, brown sugar, and unsweetened almond milk, this dairy- and egg-free recipe proves that vegan baking can be just as indulgent as the classic. With a quick 15-minute prep time and golden edges achieved in a mere 10 minutes of baking, these cookies are perfect for satisfying your sweet tooth in no time. Whether you're serving them warm with a glass of plant-based milk or sharing with friends, their rich, buttery flavor and melt-in-your-mouth texture will have everyone reaching for seconds. Plus, they're easy to make ahead and store, making them an ideal treat for any occasion.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Vegan butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 3 tablespoons Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 1.25 cups Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened vegan butter, brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes.
Add the almond milk and vanilla extract to the creamed butter and sugar mixture. Mix until fully combined.
Gradually add the dry ingredients from the medium bowl into the wet ingredients in the large bowl. Mix just until everything is incorporated. Be careful not to overmix.
Fold in the vegan chocolate chips using a spatula until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are just beginning to turn golden. The centers may look slightly underbaked, but they will firm up as the cookies cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 564.5 g | 205% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 317.1 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1523 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
