Vegan Chocolate Chip Cookies
Ingredients
- 1 cup Vegan Butter 226g
- 1 cup Granulated Sugar 200g
- 1 cup Light Brown Sugar 205g
- ½ teaspoon Salt 3g
- 3 teaspoons Vanilla Extract 15ml
- 3 teaspoons Egg Replacer
- ⅓ cup Plant Milk 75ml
- 3½ cups All Purpose Flour 437g
- 1¾ teaspoons Baking Soda
- ¼ teaspoon Baking Powder
- 2 cups Vegan Chocolate Chips
Instructions
- Preheat the oven to 350F
- In the work bowl of an electric mixer or with a hand beater, cream the vegan butter & both sugars until light & fluffy. About 3 -5 minutes
- Stop the mixer every so often to scrape the sides & bottom of the bowl.
- Add the vanilla extract to the room temperature plant milk then slowly drizzle it into the creamed mixture until it is all incorporated
- Sift the flour, baking soda, baking powder, egg replacer & salt together, then add to the mixer all at once & mix on low speed just until combined. Do not over mix.
- Add in the chocolate chips mix to combine well.
- Scoop cookie dough onto a parchment lined sheet pan spaced about 2 inches apart.
- Do not press the dough as they will spread normally
- Bake immediately in a preheated 350°F oven for approximately 12-15 minutes or until light golden browned.
Notes
Be sure to read the notes for success section above the recipe
Storage Store cookies at room temperature in an airtight container for up to 1 week
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