Vegan Chocolate Chip Cookies
These are the best Vegan Chocolate Chip Cookies! The perfect amount of sweetness and a gooey center make these a crowd pleaser!
Ingredients
- 1/2 cup vegan butter melted
- 1/2 cup sugar
- 3/4 cup brown sugar
- 3 tablespoons aquafaba*
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 1/4 cup all-purpose flour I haven't tried this with GF flour
- 8 ounces semi-sweet chocolate chunks
Instructions
- Add the butter, sugar and brown sugar in a large mixing bowl. Use a hand mixer or whisk and combine until a paste forms. Add the aquafaba, salt & vanilla extract and whisk until smooth.
- Sift in the baking soda and flour. Use a spatula to stir until combine.
- Add the chocolate chunks and gently combine. Cover and place in the fridge for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, being sure to leave a few inches between each cookie. Bake for 12-15 minutes, or until the edges are browned.
- Remove from the oven, transfer to a wire rack and allow the cookies to cool. Serve and enjoy!
Video
Notes
*Aquafaba is the canning liquid from a chickpea can.
TO FREEZE - form the chilled dough into balls and place on a parchment lined baking sheet. Place in the freezer until completely frozen then transfer to a freezer-safe container. No need to completely thaw before baking.
Calories: 223kcal, Carbohydrates: 31g, Protein: 2g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 230mg, Potassium: 107mg, Fiber: 1g, Sugar: 22g, Iron: 1mg
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