What Makes This Recipe So Good
First of all, there is zero dough-refrigeration required. Just mix, bake, and enjoy! If you’re craving chocolate chip cookies and wondering how long it’ll be until you can sink your teeth into these bad boys, well… it really just depends on how fast you can stir.These are literally the perfect cookie texture. Not too thin and crunchy, not too thick and cakey. They’re soft and a little chewy and oh-so-perfect.You can make the dough ahead of time and refrigerate it (or freeze it!) until you’re ready for cookies. The dough can be kept (covered, in an airtight container) in the refrigerator up to 4 days, or you can roll it into balls and freeze them (in a sealed plastic bag or other airtight container) for up to 3 months!If you can manage not to eat them all in one sitting as soon as they come out of the oven (not that I’ve, like… done that… or whatever) then you can store these cookies at room temperature up to one week! Just keep them in a sealed container for maximum freshness.
Key Ingredients
Vegan Butter – To have buttery vegan chocolate chip cookies, you just have to have vegan butter! Miyoko’s vegan butter makes a huge difference in the texture of these cookies. It behaves like non-vegan butter, which makes the cookies super soft and buttery. Check their online store finder to see if it’s available near you! If you can’t find or just don’t have Miyoko’s, you can use any other vegan butter you like. Stick butter may give you a dryer dough than a soft, spreadable butter, but you can adjust for that if you need to.Note: We haven’t made this recipe with coconut oil instead of vegan butter, so we can’t say how it will turn out. If you try it, let us know!Vegan Chocolate Chips – A lot of chocolate chip brands use milk powder or milk fat or butter oil, so make sure you check the ingredients list! If you want, you can also opt for a vegan chocolate bar and break it into chocolate chunks.
Chef’s Tips
Use the spoon-and-level method to measure your flour. AKA spoon flour into your measuring cup, then level it with a knife – as opposed to sticking your measuring cup into your flour, pulling out a big scoop, and packing it flat.If you used a stick butter and got a dough that’s too dry to work with, just add a little more non-dairy milk and mix again. A tablespoon or so should do the trick, but start small. It’s easier to add than to subtract! You want a dough that’s soft and mushy.If crispy, crunchy vegan chocolate chip cookies are your thing, add a few minutes to your bake time. All ovens are different, so exact bake times will vary. Just check them every minute (after the initial 10) to make sure they don’t burn. Keep in mind that they may look a little underdone in the oven, but they’ll continue to cook while they rest on the baking sheet.The butter works best when it’s softened to start, but not melted. Let it come to room temperature before you cream it with the sugars.
More Vegan Dessert Recipes
Vegan Red Velvet CupcakesHealthy Cake Batter Dip (Edible, Paleo, Vegan)Vegan Pumpkin PieHealthy Vegan Chocolate Truffles Recipe (Paleo)Vegan Creme BruleeStrawberry Oatmeal Bars
