Vegan Chocolate Cookies Recipe Video

VEGAN CHOCOLATE COOKIES

Vegan Chocolate Cookies image

Delicious double-chocolate vegan chocolate cookies! Both quick and easy, crunchy and soft, these cookies are perfect for satisfying all your chocolate cravings.

Provided by Alison Andrews

Time 30m

Number Of Ingredients 10

Ingredients

1/2 cup Vegan Butter ((112g) )
1/2 cup White Granulated Sugar ((100g) )
1/2 cup Light Brown Sugar ((100g) )
1 tsp Vanilla Extract
1 cup All Purpose Flour ((125g) )
2/3 cup Cocoa Powder ((56g) Unsweetened)
1 tsp Baking Soda
1/4 tsp Salt
1 Tbsp Soy Milk (or other non-dairy milk)
1 cup Vegan Chocolate Chips ((175g) + more for pressing into the tops of the warm cookies after baking)

Steps:

Preheat the oven to 350°F (180°C).
Add the vegan butter and brown and white sugar to an electric mixing bowl and cream together. Add the vanilla and mix in.
Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
Add the dry ingredients to the wet, mixing in by hand until crumbly.
Add the 1 Tbsp soy milk or other non-dairy milk and mix into a thick cookie dough.
Add the chocolate chips and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
Roll into balls and space them evenly on a parchment lined baking tray. Aim to get 20 cookies from the batch.
Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
Press in a few more chocolate chips to the top of the cookies as they come out of the oven.

Nutrition Facts : ServingSize 1 Cookie, Calories 149 kcal, Sugar 15 g, Sodium 123 mg, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 22 g, Fiber 2 g, Protein 2 g, UnsaturatedFat 3 g

VEGAN CHOCOLATE CHIP COOKIES

Vegan Chocolate Chip Cookies image

A recipe for how to make the best vegan chocolate chip cookies that non vegans love too!

Provided by Chocolate Covered Katie

Categories Dessert

Time 11m

Number Of Ingredients 9

Ingredients

1 cup white, (oat, or spelt flour)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar,
1/4 cup brown sugar or coconut sugar
1/3 cup chocolate chips
2 tbsp milk of choice, (plus more if needed)
2 tbsp oil or melted vegan butter
1/4 tsp pure vanilla extract

Steps:

Combine all dry ingredients in a bowl, 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. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold. 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. 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!View Nutrition Facts

Nutrition Facts : Calories 81 kcal, ServingSize 1 serving

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