Let me change your belief today. Just watch my step-by-step method for a new recipe and you will see how easy it is to make dairy-free, delicious chocolate chip cookies with white sugar. A slight difference in the ingredients exposes a host of new flavors in this classic recipe. I agree to be sent email.
These moist and chewy chocolate chip cookies are a delight for any time of the day and it takes less than 30 minutes to make them.
About this recipe
The best part of this chocolate chip cookie recipe is that it’s vegan! So not only could you eat the cookie dough raw without fear of salmonella, but it is also cruelty-free. These make a wonderful treat to share with your friends and family around. This is one vegan cookie recipe that I have made several times only to find an empty cookie jar the next day 🙂 I am sure you will love this cookie for its taste and chewy texture. It is just as delicious as any other chocolate chip cookie. I didn’t use brown sugar in this cookie recipe. That’s not for any major health concern, but I just didn’t have any brown sugar left in the pantry and just decided to try the dairy-free chocolate chip cookies without them. The results were simply amazing! Brown sugar usually serves a few purposes in typical chocolate chip cookie recipes. First, it gives cookies a golden-brown color that is all too familiar in chocolate chip cookies. Second, it also makes the cookies chewy and moist besides adding a depth of flavor. But that doesn’t mean you cannot replace them. After all, brown sugar is made by adding molasses to refined white sugar. Molasses has a strong taste and flavor that can change the taste of finished cookies. When I tried this recipe with granulated white sugar, it was a pleasant surprise and tasted just as good as the brown sugar version. The rest of the basic ingredients are the same as that of a vegan chocolate chip cookie. The only visible difference is the golden brown texture.
Ingredients note
Instructions
The first step is to Preheat your oven to 350F (175C) and line your baking sheets with parchment paper. Then mix all dry ingredients: flour, salt, and baking soda in a large bowl. In a separate bowl, cream the vegan melted butter and white sugar until they are well combined, with an electric mixer (low speed) or the paddle attachment in a food processor. Then add the egg replacer mixture(flax meal mixture) and vanilla extract. Continue to mix until a creamy consistency is formed. Now it’s time to have fun! Combine the flour mixture and add your chocolate chips to the batter. Knead well to form an even mixture. Make equal-sized balls with a cookie scoop or an ice cream scoop and drop them onto a prepared baking sheet or a cookie sheet. Leave 2 inches of space in between the cookie dough balls, for best results. Bake for 10-14 minutes. Remove from the oven and let them cool for at least 5 minutes. Transfer to a wire rack and let them cool completely. That’s the remade version of the classic chocolate chip cookie recipe! Delicious cookies are ready! I hope you find this easy recipe enjoyable and it makes it to your list of favorite cookie recipes! Try it today and let me know how it turns out.
Tips
Feel free to use any kind of vegan chocolate chips you prefer. Using dark chocolate chunks is another option.Having your flax meal(egg replacer) ready before preparing cookie dough would help avoid downtime when you prepare the dough.If you don’t find vegan butter go with coconut oil.Cookie dough should only be refrigerated for up to 1 day. If it gets hard, let it stand at room temperature until softened.Get creative! Add some nuts, chocolate chips, candies, or any other ingredient of your choice.You can use the cookie dough you have prepared for baking for up to a day. To avoid them from going bad, you could freeze them until you need them.The secret to keeping chocolate chip cookies soft and chewy is to let them cool on a wire rack for 5 minutes after they have finished baking. If you leave them on the baking sheets, they’ll continue to cook and harden.
Storing
Cookies will last for 1-2 weeks if you store them in an airtight container at room temperature. If they are exposed to humidity, they will get soft and lose their flavor. The best way to store the cookies is to try to seal them in a container as soon as possible. You can also freeze the dough balls (before baking) that you prepared for future use. Just place them in a freezer bag and freeze. When you are ready to bake, place the frozen dough balls on a baking sheet and let them thaw at room temperature for 30 minutes before baking.
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