Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies have the perfect crispy edges and soft chewy center. The key is to let the dough rest in the fridge for a few hours before baking. You won’t regret it!
What you need: Makes 24
1/2 cup plant based butter, room temp
3/4 cup light brown sugar
1/4 cup granulated sugar
3 Tbsp unsweetened applesauce (1/2 pouch)
2 Tbsp coconut oil, softened but not liquid
1 tsp vanilla extract
1/2 tsp almond extract
1, 1/3 four - plus 2 Tbsp packed
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
10 oz bag vegan chocolate chips (like Enjoy Life or Nestle Allergen Free)
How to make it:
Don't preheat the oven just yet. For the chewiest cookies, you'll want to make the dough ahead of time and refrigerate for a minimum of 2 hours; even up to overnight if you can!
Start by creaming the butter, coconut oil, sugars together in a large mixing bowl.
Add in the applesauce and extracts, combine again.
In a separate bowl, mix together the flour, baking soda, baking powder, and salt together. Add the dry ingredients to the wet and mix until the dough comes together.
Dump the chocolate chips in but reserve 1/3 cup (mini) chips for the top, mix just until they're distributed.
Cover the bowl with a slightly damp paper towel or cling wrap and place in the fridge.
Preheat the oven to 350° F after a minimum of 2 hours. Line a baking sheet with parchment paper and use a cookie scoop to help keep the cookies a consistent size. Dip each dough ball into mini chips for extra chocolate on top. Space the dough 2 inches apart and bake for 11-13 minutes.
Let rest on the pan for 1-2 minutes before transferring to a wire rack to cool.
Enjoy!