I know I’m not the only one, but I LOVE chocolate chip cookies. I’ve been making them since I was a kid, but only recently perfected a vegan version. After some hard work and lots of taste-testing, I settled on this recipe as my go-to vegan chocolate chip cookies. These cookies could pass as non-vegan and are super chewy and crispy, making them the perfect snack, dessert, potluck item, etc. Enjoy!
CHECK OUT STEP-BY-STEP VIDEO INSTRUCTIONS here.
Makes 24 Cookies
Prep time: 20 minutes
Cook time: 10-12 minutes
Ingredients:
½ cup (one stick) vegan butter (Earth Balance) softened
¾ cup granulated sugar
2 Tbsp Blackstrap Molasses
2 tsp vanilla extract
½ tsp salt
1 cup all-purpose flour
¼ tsp baking soda
2 Tbsp non-dairy milk or water
1 ¼ cups old fashioned rolled oats
1 ½ cups semi-sweet chocolate chips (make sure they are vegan)
½ cup chopped walnuts
Directions:
Preheat conventional oven to 375 degrees Fahrenheit
In a large bowl, cream the butter, sugar, and molasses. Add the vanilla extract and mix until combined.
In a separate bowl, whisk flour, salt, and baking soda together.
Gradually add the dry ingredients into the wet ones and stir until combined. Be careful not to over-stir. Add 2 Tbsp non-dairy milk or water and stir in to help consistency.
Add the oatmeal, chocolate chips, and walnuts and mix em all up until they’re evenly distributed in the dough.
Sample some dough. Does it taste good? I bet it does.
Scoop some dough onto a baking sheet lined with parchment paper. These can be any size you like. I recommend heaping tablespoons.
Pop em in the oven and bake for 10-12 minutes.
Let cool for a few minutes and then transfer to a cooling rack.
Eat or store in an airtight container for up to 4 days.
*Recipe adapted from Serious Eats
Sommer Thyme 