The Best Vegan Chocolate Chip Cookies

12:42:00

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.

Tags VIEW MORE TAGS
Ingredients
- Serves 6 +
ADD TO SHOPPING LIST
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Fine Salt
130 gram Vegan Dark Chocolate Chips
140 gram Muscovado Sugar
1/2 cup Olive Oil
1/4 cup Water
Directions HIDE IMAGES
STEP 1
In a bowl, whisk All-Purpose Flour (2 cup), Baking Soda (3/4 teaspoon), Baking Powder (1 teaspoon), Fine Salt (1/2 teaspoon). Add Vegan Dark Chocolate Chips (130 gram) to the bowl and toss to coat.
STEP 2
In a separate bowl, whisk the Muscovado Sugar (140 gram), 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 (175 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.
Share Your Tips
Nicky Henderson
These look incredible!
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT