By Loren is in the kitchen
Vegan chocolate chip cookies
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
65
Moderate
Glycemic Load
20
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
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 butter120gStep 2
Whisk in almond milk and vanilla, until sugar dissolves and the batter is smooth.
Whisk
almond milk60ml
vanilla extract1 tspStep 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 tspStep 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 chocolate57gStep 5
Preheat oven to 350°F (180°C).
Step 6
Cover with plastic wrap, and chill dough in the freezer for 30-60 minutes.
Plastic wrapStep 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.
SpoonSpoon
Baking sheet
Parchment paperStep 8
Bake for 12-15 minutes, or just until cookies brown.
Step 9
Once done, remove from oven, and let cool completely on a cooling rack before serving (about 10 minutes).
Baking RackNotes
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