Delight in the indulgent pleasure of these homemade vegan chocolate chip cookies, a delectable treat that embodies both taste and compassion. Crafted with plant-based ingredients, these cookies offer a perfect blend of rich, buttery flavors from vegan butter and the sweet embrace of brown sugar and chocolate chips. With a tender, chewy texture and a hint of vanilla, these cookies boast a nostalgic charm while remaining cruelty-free. Baked to golden perfection, each bite is an invitation to savor the classic allure of a beloved cookie, now reimagined for a vegan-friendly delight that’s both satisfying and heartwarming.
Ingredients:
- 1/2 cup vegan butter or coconut oil, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk or any other plant-based milk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2-3/4 cup vegan chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened vegan butter or coconut oil with the brown sugar and white sugar until well combined.
- Add the vanilla extract and almond milk to the sugar mixture. Mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Fold in the vegan chocolate chips.
- Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Calories: Around 150-180 calories per cookie
- Total Fat: Approximately 8-10g
- Saturated Fat: Around 4-5g
- Carbohydrates: Approximately 20-25g
- Dietary Fiber: Around 1-2g
- Sugars: Approximately 12-15g
- Protein: Around 1-2g