Vegan Chocolate Chip Cookies
These no-butter vegan chocolate chip cookies are subtly crispy on the outside and soft and chewy on the inside. They’re crazy delicious and super easy to prepare.
I used flat chocolate ‘buttons’ instead of the usual chocolate chips and they did a great job at melting and spreading on/in the cookies.
If you’re unable to find vegan chocolate buttons (I actually couldn’t find them on Amazon.com…how about that!), make sure you use some good-quality dark chocolate chips instead.
I chilled the cookie dough for 24 hours which really helped develop the flavor.
Let’s go! 🙂
24-Hour Vegan Chocolate Chip Cookies
- To a large mixing bowl, add powdered sugar + brown sugar + salt + vanilla extract + oil + soy milk.
- Mix well using a whisker - until it's smooth.
- Add all-purpose flour + baking powder + baking soda. Using a spatula gently fold and mix until they're well combined.
- Next, add the chocolate buttons (or chips) and fold the dough until well combined.
- Seal the bowl and let it chill in the fridge for 24 hours.
- *After 24 hours* Scoop the cookie dough and transfer it to a parchment-lined baking sheet. I baked only 6 cookies at a time (you can make 12 cookies in total).
- Bake at 150 C / 300 F for 30 minutes. Note: Different ovens bake differently, so you might have to fine-tune this timing (27 to 33 minutes).
If you liked this Vegan Chocolate Chip Cookies recipe, check out this super simple 4-ingredients Vegan Chocolate Clusters recipe I posted earlier.
If you enjoy reading and cooking from Veganbell, check out VegNews’ delicious Vegan Oat Milk Chocolate Bars recipe.
If you’d like to support me (thank you!), do check out my Indian Vegan Cookbook, or my just-launched XXL-Sized Blank Vegan Recipe Notebook. You can write/document 120 of your favorite vegan recipes in it.