Chocolate Chip Cookie (Vegan)
These cookies are crispy and chewy, egg free, dairy free and come together quickly and easily. Get ready to enjoy your new favorite chocolate chip cookie. Bonus: Its 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.