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RECIPE
9 INGREDIENTS8 STEPS12hr 42min

The Best Vegan Chocolate Chip Cookies

The textures are perfect: golden crisp on the edges, soft and chewy in the center, with just the right balance of chocolate chips to cookie dough and that sprinkling of sea salt on top- amazing. Not to mention they are dairy free, egg free, refined sugar-free & modern wheat free.
The Best Vegan Chocolate Chip Cookies Recipe | SideChef
The textures are perfect: golden crisp on the edges, soft and chewy in the center, with just the right balance of chocolate chips to cookie dough and that sprinkling of sea salt on top- amazing. Not to mention they are dairy free, egg free, refined sugar-free & modern wheat free.
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
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Fulfilled by
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
12hr 42min
Total Time
$0.70
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 tsp
Baking Powder
3/4 tsp
Baking Soda
1/2 tsp
Fine Salt
3/4 cup
Vegan Dark Chocolate Chips
1/2 cup
Muscovado Sugar
1/2 cup
1/4 cup
Water
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Nutrition Per Serving

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CALORIES
514
FAT
26.3 g
PROTEIN
5.4 g
CARBS
65.5 g

Author's Notes

Makes about 15 cookies.

Cooking Instructions

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Step 1
In a bowl, whisk All-Purpose Flour (2 cups) , Baking Soda (3/4 tsp) , Baking Powder (1 tsp) , Fine Salt (1/2 tsp) . Add Vegan Dark Chocolate Chips (3/4 cup) to the bowl and toss to coat.
Step 2
In a separate bowl, whisk the Muscovado Sugar (1/2 cup) , Olive Oil (1/2 cup) , and Water (1/4 cup) until well combined, about 2 minutes.
Step 3
Pour liquid into the flour and fold contents until just combined and no flour is visible. Cover bowl with plastic wrap and place in the refrigerator to chill for at least 12 hours, but optimally for 24 hours. Do not skip this step.
Step 4
After dough has chilled, preheat oven to 350 degrees F (180 degrees C).
Step 5
Line two cookie sheets with parchment paper and portion cookies into 2 tablespoon mounds.
Step 6
Place cookie sheets in the freezer for 10 minutes.
Step 7
Remove cookie sheets from freezer and sprinkle each cookie mound with Sea Salt Flakes (to taste) . Bake for 13 minutes.
Step 8
Remove from oven and allow cookies to cool on the cookie sheets for 5 minutes before serving.
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Nutrition Per Serving
Calories
514
% Daily Value*
Fat
26.3 g
34%
Saturated Fat
7.1 g
36%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
65.5 g
24%
Fiber
2.5 g
9%
Sugars
33.4 g
--
Protein
5.4 g
11%
Sodium
406.7 mg
18%
Vitamin D
--
--
Calcium
59.2 mg
5%
Iron
3.4 mg
19%
Potassium
47.8 mg
1%
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