Malted Chocolate Chip Cookies Vegan
Satisfy your sweet tooth with these irresistible vegan malted chocolate chip cookies! Infused with the rich, caramel-like flavor of malted barley syrup, these cookies elevate the classic chocolate chip treat to a whole new level. Made with plant-based butter, dairy-free milk, and vegan chocolate chips, they’re perfectly soft, chewy, and 100% cruelty-free. With just 15 minutes of prep time, this recipe is as easy as it is delightful, making it a quick go-to for any dessert lover. Whether you enjoy them fresh from the oven or stored for later, these cookies are packed with nostalgic comfort and modern, plant-based goodness. Perfect for sharing—or not!—this vegan dessert is sure to become a household favorite. Keywords: vegan chocolate chip cookies, malted barley syrup cookies, plant-based dessert, dairy-free baking.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Vegan butter, softened
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 3 tablespoons Malted barley syrup
- 1.5 teaspoons Vanilla extract
- 3 tablespoons Unsweetened plant-based milk (e.g., almond, oat, or soy)
- 1.25 cups Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until well combined and fluffy.
Add the malted barley syrup, vanilla extract, and plant-based milk to the wet mixture. Stir until smooth.
Gradually add the dry ingredients to the wet mixture, folding until a cookie dough forms. Be careful not to overmix.
Gently fold in the vegan chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone but will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3279 mg | 143% | |
| Total Carbohydrate | 534.5 g | 194% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 299.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1457 mg | 31% | |
*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.
