Chocolate Chip Cookie (Vegan)
Crispy on the outside, chewy on the inside. What more could you ask for? These cookies are dairy free, egg free and come together super easy. Get ready to enjoy your new favorite chocolate chip cookie.
There is nothing more classic than a chocolate chip cookie. We all love them and there are so many to chose from out there. Well, you can stop looking. These cookies are crispy on the outside, soft and chewy on the inside and full of chocolate. They are eggless, made with cane sugar, plant based butter and dairy free chocolate.
What you will need:
All of the ingredients for this recipe are basic household staples. If needed, all of the items can be found at your local grocery store, even the dairy free chocolate.
- plant based yogurt – I used vanilla flavored almond milk base, any yogurt should be fine
- plant based butter with salt
- all purpose flour
- combination of cane sugar and coconut sugar
- baking powder
- baking soda
- vanilla extract
- chocolate – I used a combination of chocolate chips, chocolate chunks and chopped up chocolate bar
How to:
These cookies come together quite easily. A stand mixer or hand held mixer can be used. Like most cookie recipes, start by creaming together the butter and sugar. I suggest about 3 minutes. Add the rest of the wet ingredients and mix. Add the dry ingredients to the wet ingredients and mix until just combined. Lastly, add the chocolate.
Now its decision time. Do you bake them now or let them rest in the refrigerator. If you have the patience, I suggest letting them rest over night in the refrigerator. They really do taste better with a little down time. If you chose to bake them right away, place the batter in the refrigerator while the oven heats up. This just allows them to firm up a little.
Helpful tools/tips:
This recipe does not require anything special. You will need a couple of cookie sheets, a cookie scoop ( I use a 3 tablespoon cookie scoop) and a hand held or stand mixer. I strongly suggest getting a scale if you do not already have one. Weighing the ingredients is easier and more accurate.
Alright, lets get started. Please make, bake and enjoy!
Chocolate Chip Cookie (Vegan)
Ingredients
- 4 tbsp/ 60 grams plant based yogurt (needs to be room temperature)
- 8 tbsp/ 113 grams plant based stick butter with salt (needs to be room temperature)
- 1½ cups/ 180 grams all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup/ 150 grams cane sugar
- 1/4 cup/ 50 grams coconut sugar
- 1/2 tbsp vanilla extract
- 3/4 cup chocolate pieces, (I used 1/4 cup each chocolate chips, chocolate chunks and chopped up chocolate bar)
- extra chocolate pieces to put on top of the unbaked cookies (optional)
Instructions
- Add the flour, baking powder and baking soda to a bowl and mix with a whisk until well combined and set aside.
- Add the room temperature butter and the sugars to the bowl of a mixer ( or you can use a hand mixer). Cream together on medium speed until light and fluffy, takes 3 minutes.
- Add the room temperature yogurt and the vanilla extract to the butter mixture, continue on medium speed for another minute.
- Add the flour mixture to your wet ingredients and blend on low speed just until the flour is incorporated then add the chocolate to the mixture by folding it in until well incorporated, be sure not to overmix.
- If you want to make the cookies immediately , refrigerate the dough, set the oven for 350 ℉ and prepare a cookie sheet by placing parchment paper on it. Otherwise, cover and refrigerate the dough until tomorrow.
- When ready to bake, scoop the dough out ( I used a 3 tbsp cookie scoop) , roll each ball of dough between your palms to smooth them out, place 2 or 3 pieces of the reserved chocolate on top of the dough balls and bake for 12 to 14 minutes on the middle rack, once done, let them cool in the pan for 5 to 10 minutes and then move to a cooling rack to completely cool.
Notes
- You can use whatever plant based yogurt you choose, I have used vanilla and plain and I have used almond milk based and soy milk based, they all work the same.
- If kept in an air tight container the cookies should stay fresh 3-5 days.
