Hi guys & happy Monday!
I made the most delicious chocolate chip cookies last week because I was in the mood to bake & I just had to share the recipe! I posted about them on my Instagram story & got so many replies requesting the recipe so here it is 🙂
These will definitely become a staple dessert for me when I’m craving something sweet or need to bring something to a party! Even my non-vegan friends approved of these sweets 😉 Honestly, you can’t even tell they are vegan! The original recipe on Pinterest calls for cornstarch, but I didn’t have any so I left it out & they turned out fine. I also replaced the flaxseed with applesauce & it worked out great. I added a little bit of almond milk to the batter because it was too crumbly, so that’s why it’s listed as optional.
Also, for thicccc cookies make sure to let the batter sit in the fridge for about half an hour!
Ingredients: 1/2 cup Earth Balance vegan butter
1 1/2 cups flour
1 tsp baking soda
1 1/4 cups brown sugar
1 1/2 cups non-dairy chocolate chips
2 tsp vanilla extract
1 tbsp flaxseed or applesauce
almond milk (optional)
Prep time: 20 minutes
Makes about 24 cookies
1.) In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter for a minute until creamy. Now add in the brown sugar and mix for 1-2 minutes, until fluffy.
2.) Add the vanilla and the applesauce and mix in.
3.) Next, stop the mixer and add 1 cup of the flour, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined.
4.) Add the other 1/2 cup of flour and mix until crumbles form, then use your hands to form a large ball of dough. The dough should be easy to handle, not too wet or dry. If the dough is too wet to handle, add a few tablespoons more flour at a time. If the dough is too wet, your cookies will be totally flat. If the dough is too dry, add a tablespoon or two of almond milk.
5.) Add in the chocolate chips, either by hand or with a spoon until they are evenly distributed.
6.) Cover the bowl tightly with plastic wrap and refrigerate/chill for at least 30 minutes.
7.) Remove the cookie dough from the fridge and let sit on the counter for about 15 minutes. Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.
8.) Roll the dough into balls, about 1-2 tablespoons each. Bake for about 10 minutes, until they are barely golden around the edges.