The Most Wonderful Vegan Chocolate Chip Cookies Ever Recipes

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together.
• Then add the soy milk and vanilla and mix in.
• Add your flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix together.
• Add the dry ingredients to the wet and mix in by hand (don't use your electric mixer for this part) into a thick cookie dough.
• Add the chocolate chips and mix in to distribute as evenly as possible.
• Preheat the oven to 350°F (180°C).
• Roll into balls and place them evenly on a baking tray covered with parchment paper. Aim for 20 cookies.
• Place into the oven and bake for 10-12 minutes until the edges are set and they are very slightly browned on top.
• When they come out of the oven, press a few more chocolate chips into the tops of the warm cookies.
• Allow to cool and firm up directly on the tray.
• Once properly cooled store in an airtight container.

PERFECT VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.
• Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.
• In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes until creamy.
• Add the vanilla and the flax egg and mix to combine.
• Next, stop the mixer and add the flour. Sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined.
• Add in the chocolate chips to incorporate, either by hand or using the mixer.
• Roll the dough into balls, about 1-2 tablespoons each. Place on the prepared pans and bake for 10 minutes (12 minutes for larger cookies), until they are barely golden around the edges. Do not over bake! They will be puffy and lightly colored.
• Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool, and become the most perfect chewy cookies ever! Enjoy.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.