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SideChef
Recipes
Dairy-Free
The Best Vegan Chocolate Chip Cookies

9 INGREDIENTS • 8 STEPS • 12HRS 42MINS

The Best Vegan Chocolate Chip Cookies

Recipe
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.
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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
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.
12HRS 42MINS
Total Time
$0.69
Cost Per Serving
Ingredients
Servings
6
us / metric
All-Purpose Flour
2 cups
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Fine Salt
as needed
Fine Salt
Vegan Dark Chocolate Chips
3/4 cup
Vegan Dark Chocolate Chips
Muscovado Sugar
1/2 cup
Muscovado Sugar
Olive Oil
1/2 cup
Olive Oil
Water
4 Tbsp
Water
Sea Salt Flakes
to taste
Sea Salt Flakes
Nutrition Per Serving
VIEW ALL
Calories
519
Fat
25.6 g
Protein
5.7 g
Carbs
68.1 g
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The Best Vegan Chocolate Chip Cookies
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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

Author's Notes

Makes about 15 cookies.
Cooking InstructionsHide images
step 1
In a bowl, whisk All-Purpose Flour (2 cups), Baking Soda (1 tsp), Baking Powder (1 tsp), Fine Salt (as needed). Add Vegan Dark Chocolate Chips (3/4 cup) to the bowl and toss to coat.
step 1 In a bowl, whisk All-Purpose Flour (2 cups), Baking Soda (1 tsp), Baking Powder (1 tsp), Fine Salt (as needed). 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 (4 Tbsp) until well combined, about 2 minutes.
step 2 In a separate bowl, whisk the Muscovado Sugar (1/2 cup), Olive Oil (1/2 cup), and Water (4 Tbsp) 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 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 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.
step 8 Remove from oven and allow cookies to cool on the cookie sheets for 5 minutes before serving.
Tags
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Dairy-Free
American
Snack
Healthy
Shellfish-Free
Cookies
Dessert
Vegan
Vegetarian
Winter
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