By Savy Sivapathasundaralingam
Vegan Chocolate Chip Cookies
5 steps
Prep:2h 5minCook:11min
If you’d like to freeze the cookie dough to have on hand whenever a chocolate chip cookie craving hits, roll into balls and freeze in an airtight container for up to three months. When ready to bake, there’s no need to thaw the cookie dough first. Just add an additional 1-2 minutes to the cooking time.
For soft chocolate chip cookies, store leftovers in an airtight plastic container, and add about 1/4 slice of bread if you have one, which helps keep the cookies soft. For crispier cookies, store in a glass container. Baked cookies will last for 2-3 days
Updated at: Thu, 01 Aug 2024 18:22:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories125.8 kcal (6%)
Total Fat4.1 g (6%)
Carbs22.1 g (9%)
Sugars13.8 g (15%)
Protein1.4 g (3%)
Sodium85.1 mg (4%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Combine all dry ingredients in a bowl
Step 2
then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice.
Step 3
Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold.
Step 4
Once dough is chilled, preheat oven to 325 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread.
Step 5
Bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon after baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. I can only vouch for the flours listed, but feel free to experiment!
