Vegan chocolate chip cookies

Name: Vegan chocolate chip cookies
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 100g/1/2cup white sugar; 165g/3/4cup dark brown sugar; 1tsp salt; 120g/1/2cup melted vegan butter or coconut oil; 60ml/1/4cup almond milk; 1tsp vanilla extract; 185g/1 1/2cups all-purpose unbleached flour; 1/2tsp baking soda; 57g/2oz Vegan semisweet chocolate; Vegan 57g/2oz dark chocolate

9 steps

Prep:45minCook:12min

Crisp edges, chewy caramelized centre. Perfect balance of bitter chocolate to sweetness.

Updated at: Thu, 17 Aug 2023 08:50:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories211.5 kcal (11%)

Total Fat9.5 g (14%)

Carbs30.8 g (12%)

Sugars20.6 g (23%)

Protein1.6 g (3%)

Sodium187.9 mg (9%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

100gwhite sugar

165gdark brown sugar

1 tspsalt

120gvegan butter

melted, or coconut oil

60mlalmond milk

1 tspvanilla extract

185gall-purpose unbleached flour

½ tspbaking soda

57gvegan semi sweet chocolate chips

57gVegan dark chocolate

Instructions

Step 1

In a large bowl, whisk together white sugar, brown sugar, salt, and melted vegan butter/coconut oil until combined.

Bowl

Whisk

dark brown sugar165g

salt1 tsp

vegan butter120g

Step 2

Whisk in almond milk and vanilla, until sugar dissolves and the batter is smooth.

Whisk

almond milk60ml

vanilla extract1 tsp

Step 3

Add flour and baking soda, then fold the mixture with a spatula, careful, don't over-mix.

Spatula

all-purpose unbleached flour185g

baking soda½ tsp

Step 4

(If using chocolate bars: roughly chop) Fold in the two kinds of vegan chocolate evenly.

Spatula

Knife

vegan semi sweet chocolate chips57g

Vegan dark chocolate57g

Step 5

Preheat oven to 350°F (180°C).

OvenPreheat

Step 6

Cover with plastic wrap, and chill dough in the freezer for 30-60 minutes.

Plastic wrap

FreezerFreeze

Step 7

Scoop the dough with an ice cream Scoop (or two spoons) into 2tbsp sized balls and place onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.