Soft & Chewy Vegan Chocolate Cookies
First off, you shouldn't eat a full meal 3-4 hours before you go to sleep. But, these are snacks!! It is always a great idea to grab a fruit or make a smoothie when you have sugar cravings, but sometimes you just need a little more.
The best cookie I've had in years. I love this recipe! –Mary Jane
Let's face it, sometimes you just get the munchies. Ever craved something sweet but want to get creative? Then our easy chocolate chip cookie recipe is for you.
These chewy treats are simple and quick to make. Most, if not all, your ingredients are readily available in your kitchen. But, these cookies use healthy alternatives to create the same mouthwatering goodness cookie lovers have become accustomed to tasting.
Healthier ingredients should not affect the taste negatively. These cookies have been tested and tried by many, so we guarantee you'll love them. This easy chocolate chip cookie recipe is vegan friendly and tastes amazing.
Easy Chocolate Chip Cookie Recipe
Ingredients List
It is ok to use what you have but at Make The Healthy Choice we use healthier ingredients when possible.
2 ½ cup unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup dairy-free soy-free butter, softened (let butter sit out) *To soften butter quickly, place and keep butter in wrapper or container and let sit in water.
1 ½ cup coconut sugar or brown sugar
1 teaspoon pure vanilla extract
2 large free-roam vegetarian-fed eggs
¼ teaspoon cinnamon
A few sprinkles of nutmeg
1 cup of semi-sweet dairy-free chocolate chips
Baking Directions
Recipe Difficulty: Easy
Prep Time: 15 min
Cook Time: 10 min
Servings: 2- 3 dozen depending on your scoop size
Follow these directions to create gooey goodness that anyone can enjoy.
1. Preheat oven to 375° F.
2. In a small bowl, combine the flour, baking soda, sea salt, cinnamon, and nutmeg.
3. In a large mixing bowl, beat softened dairy-free butter, coconut sugar, and vanilla extract until creamy.
(Make sure your butter is soft. If your butter is still cold and hard it can ruin the mix.)
4. Add egg one at a time, beat well after each addition.
5. Gradually add and beat flour mixture in your large mixing bowl.
6. Add chocolate chips and stir well.
7. Using a spoon, scoop small balls of cookie dough onto an unoiled or ungreased baking sheet. (Your mix has butter so cookies should remove from pan easily)
8. Bake 10-12 minutes or until golden brown.
9. Let cool on baking sheet for 2 minutes, remove to wire racks to cool completely.
Now your cookies are ready. You can serve them immediately or store them in a sealed container. Try with a scoop of dairy-free ice cream or milk. These chocolate chip cookies should last no less than 5 days on the counter or longer in the fridge.
If you've enjoyed making this recipe or want to add tips for others, leave us a comment below. We would love to read your success stories and suggestions.
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