Vegan-Friendly Chocolate Chip Cookie Recipe
Ready for a delicious vegan twist on those classic Toll House cookies? Here's the lowdown on making crispy, vegan chocolate chip cookies that'll make you forget all about dairy. If you prefer a chewy version, swap out the margarine for coconut oil. And for those with gluten sensitivities, check out our gluten-free chocolate chip cookies.
This yummy recipe was featured in our Vegan Comfort Food photo gallery, so don't be shy about whipping up some vegan frosting for an irresistible sandwich cookie!
Makes Approx. 4 DozenDifficulty: EasyTotal Time: 25 mins (plus 1 hour baking time)
Ingredients (8)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (8 ounces) unsalted nonhydrogenated margarine, at room temperature (or 1 cup melted coconut oil for a chewy version)
- 1 1/4 cups granulated sugar
- 1 tablespoon light (or mild) molasses
- 2 teaspoons vanilla extract
- 1 1/2 cups vegan semisweet chocolate chips (about 10 ounces)
Instructions
- Preheat your oven to 350°F and arrange a rack in the middle.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- Using a stand mixer fitted with a paddle attachment, beat the margarine (or coconut oil) and sugar on medium-high speed until light and fluffy, around 3 minutes. Scrape down the sides of the bowl. Add the molasses and vanilla, and continue beating until combined (about 2 minutes, stopping to scrape down the sides of the bowl).
- Gradually add the flour mixture while beating on low speed just until combined. Do not overmix. Add the chocolate chips and mix on low speed until just combined.
- Using a heaping tablespoon, drop dough balls onto an ungreased baking sheet, ensuring they're spaced 2 inches apart. Roll each ball and press down slightly. Bake one sheet at a time until the cookies are just golden brown around the edges, about 11 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely. Repeat with remaining dough, using a cooled baking sheet for each batch.
Pro Tips:
- For chewier cookies, bake them for less time or underbake them slightly.
- If you find your cookie dough is too sticky to handle, pop it in the fridge for 15 minutes to firm up.
- Enjoy these vegan chocolate chip cookies as-is, or get fancy with some vegan frosting for delectable cookie sandwiches!
FYI:
- For a gluten-free adaptation, try replacing the all-purpose flour with a gluten-free flour blend.
- To achieve a slightly different texture, you could substitute the margarine with coconut oil, making the cookies chewier.
- If you'd like to take your cookie game to the next level, experiment with adding mix-ins like nuts, dried fruit, or even vegan candy chunks. The possibilities are endless!
- This delicious vegan chocolate chip cookie recipe, which is perfect for those with dietary restrictions like lactose intolerance, also offers a nonhydrogenated margarine option for those who watch their creditlines due to its lower cost than butter.
- For those with nutrition concerns or allergies, this recipe uses unsalted, nonhydrogenated margarine instead of butter, making it a healthier alternative and suitable for individuals sensitive to certain fats.
- If you prefer to bake something aside from the featured vegan chocolate chip cookies, you can credit the source for the primary recipe, and create an equally delectable vegan frosting to make sandwiches out of the frosted cookies, transforming them into a delightful snack option that caters to various food preferences, nutritional needs, and allergies.
