Christmas is upon us, and we’re all getting into the baking spirit, so I’m finally releasing my tested and approved vegan cookie recipe that I’ve perfected and used for years now.
This recipe makes 32 small/medium cookies.
2/3 cup cold vegan butter (any kind, I’ve used them all)
2/3 cup granulated sugar
2/3 cup light brown sugar (dark also works)
1/2 cup unsweetened non-dairy milk (any kind, also used them all)
2 teaspoons vanilla extract, or 1 teaspoon vanilla powder
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 to 3/4 cup chocolate chips
- Preheat oven to 350*F
- Have two medium/large non-stick pans greased and ready to go
- Add all the dry ingredients to a large bowl and whisk together, removing any clumps
- Add all the wet ingredients to the same bowl, then combine the wet and dry ingredients together with your hands
- Add the chocolate chips when the dough is fully combined, then incorporate the chips into the dough with your hands
- Use the palms of your hands to roll 2-inch cookie balls, and space out the cookie balls on the baking sheets (I can usually fit 12 on each sheet (3×4))
- Place one sheet on the bottom rack of your oven and one on the top
- Bake for four minutes, then switch the sheets, bottom goes on top and top goes on bottom
- Continue to bake for four more minutes and rotate, until cookies are lightly golden brown (about 12 minutes)
- Cool on a baking rack for 5 to 10 minutes
If you have leftover dough while you’re waiting for the cookies to bake, place in the fridge because cold butter is the key to these soft, chewy cookies. If you leave the dough out, the cookies will end up flat and crispy.
If you like your cookies on the softer side, leaving the center a little ‘raw’, or doughy is totally fine because while cooling, it will solidify into a soft cookie.
Feel free to divide or double this recipe.