You can use vegan chocolate chunks (chopped up vegan chocolate) instead of chocolate chips. Thaw them in the fridge and bring to room temperature on the counter before serving. They are also freezer friendly for up to 3 months. You can also store them in the fridge (covered). Keep your cookies stored in a covered container at room temperature where they will last for up to a week. You won’t know the difference.Īll you have to do is replace the regular flour with a gluten-free all purpose baking blend. These cookies work perfectly as gluten-free. Then get busy adding those extra chocolate chips to the tops of the cookies. If they still don’t spread/flatten then just press down on the tops gently with a fork to flatten them while they are still warm and soft from the oven. These cookies usually spread on their own, but if they don’t, you can allow an extra couple of minutes baking time. If the dough is just way too crumbly and won’t roll into balls, then add in another tablespoon of soy milk (or other non-dairy milk) and try again. The only thing to worry about is whether you can roll the dough into balls. However, the cookies don’t come out dry at all, so don’t worry about that. As you can see from the photos, the cookie dough is quite dry. Let the cookies cool and firm up directly on the tray.As soon as the cookies come out the oven, press more chocolate chips directly into the tops of the cookies.Roll the cookie dough into balls and space them evenly on a parchment lined baking tray.Add soy milk and mix it into a thick cookie dough.Add the dry ingredients in with the wet and mix it into a crumbly cookie dough.In a separate bowl, sift all purpose flour and cocoa powder and add baking powder and salt.
Add vegan butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.This is a summary of the process to go along with the process photos.
You will find full instructions and measurements in the recipe card at the bottom of the post. Soy milk – can be replaced with any non-dairy milk.Chocolate Chips – you can use any vegan chocolate chips or chop up some vegan chocolate bars into chunks and use those instead.What You Need To Make These Cookies: Ingredient Notes The result is a chocolate cookie with the perfect amount of crunch and the perfect amount of softness too. So if you’re in the mood for a batch of cookies there’s really not a lot standing between you and a tray of warm chocolate cookies straight from the oven complete with melting chocolate.Īnd what’s better than vegan chocolate cookies? Double chocolate cookies! I couldn’t resist adding chocolate chips to these cookies.Īnd aside from what’s baked into them, as soon as they came out of the oven, beautifully warm, I placed a few more chocolate chips right on top.īecause you can’t get too many chocolate chips in your chocolate cookies. These vegan chocolate cookies bake in 10 minutes! I mean really. What I love about cookies is that they’re so easy and quick to make. This recipe was originally published June 2015.Delicious double-chocolate vegan chocolate cookies! Quick and easy, crunchy and soft, perfect for satisfying all your chocolate cravings. (To be completely honest, I add chocolate chips sometimes too.)
I get this question all the time, and the answer is- yes of course! If you can’t bear to leave out the chocolate, or if you want to turn this into your go-to chocolate chip cookie recipe, feel free to add 1-2 cups of whatever kind of chocolate chips or chunks you like. Just when I thought there was nothing new to do with chocolate chip cookies! You have to give these a try, I promise you’ll fall in love too.