Vegan Chocolate Chip Cookies
Modified from Isa Chandra Moskowitz's landmark recipe, these vegan chocolate chip cookies are easy to make and shear perfection.
Servings: 16 cookies
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Ingredients
For the wet ingredients:
- ½ cup brown sugar
- ½ cup sugar
- ⅔ cup canola oil
- ¼ cup almond milk, unsweetened or vanilla
- 1 Tbsp corn starch
- 2 tsp vanilla extract
For the dry ingredients:
- 2 cups flour
- ½ tsp baking soda
- ½ tsp salt, scant
- ½ cup chocolate chips
Instructions
Mix the wet ingredients
- In a large mixing bowl, whisk together the brown sugar, sugar, canola oil, almond milk, corn starch, and vanilla extract. (I use a fork.)
- Whisk until the corn starch in completely dissolved, and the sugars have completely incorporated into the oil and almond milk. There should be no separation between the oil and the other ingredients.
Add the dry ingredients
- Now add the flour, baking soda, and salt to the wet ingredients. Mix until almost completely combined, then add in the chocolate chips.
- Stir the chocolate chips in until there are no more flour streaks and the chips have just combined. (The chips have a tendency to separate from the dough, and that's ok. Just kind of push them into the dough when you roll the dough into balls in the next step.)
Roll the cookie dough balls
- Preheat the oven to 375 degrees.
- Take 2 Tbsp of cookie dough, and roll it into a ball. Repeat until you've made 4-6 cookie dough balls, and place them on a standard-sized baking sheet a few inches apart.
- Press each dough ball down with your hand, until each dough ball has spread to about 2 ½ - 3 inches in diameter.
Bake the cookies
- Bake the cookies at 375 degrees for 7-8 minutes, until the cookies are just set and slightly golden. Remove the cookies from the oven.
- Let the cookies cool on the cookie sheet for seven minutes. This is an important step! Do not take the cookies off the cookie sheet until seven minutes have elapsed. The cookies will continue to bake on the cookie sheet during these last seven minutes.
- Transfer the cookies from the cookie sheet to a serving plate. Bake the remaining cookie dough balls, if desired. You can also freeze them for later use.
Serve and enjoy!
- Serve the cookies alone or with a glass of milk. Enjoy!
Notes
The recipe as written makes 14-16 cookies.
Though I recommend using 2 Tbsp of dough per cookie, this recipe can make 18-20 cookies if you make the dough balls smaller. Use 1 heaping Tbsp of dough for each cookie, and bake for 6-7 minutes.
For best results, use the cookie dough directly after making it. Cookies made from refrigerated or frozen dough will not have the same texture as cookies baked from freshly made dough.
You can find Isa Chandra Moskowitz's original vegan chocolate chip cookie recipe here.