Vegan Soft Chocolate Chip Cookies

Yield: 12–14 cookies
Prep Time: 10 minutes
Cook Time: 10–12 minutes

Ingredients:

• 1/2 cup (115g) vegan butter, softened
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) plant-based milk (e.g., almond, soy, oat)
• 1 tsp vanilla extract
• 1 3/4 cups (220g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (130g) vegan chocolate chips or chopped dark chocolate

Instructions:

1. Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until smooth and fluffy (about 1–2 minutes).

3. Add the plant milk and vanilla, and mix until combined. The mixture may look slightly curdled—this is normal.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet until just combined. Don’t overmix.

6. Fold in the vegan chocolate chips.
7. Scoop dough into 1.5–2 tablespoon-sized balls and place them on the baking sheet, leaving room to spread.

8. Bake for 10–12 minutes, until the edges are set and slightly golden but the centers still look soft.
9. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips:

• For extra softness, slightly underbake and let the cookies finish setting on the tray.
• Add a sprinkle of flaky sea salt on top before baking for a gourmet touch.
• Dough can be chilled for 30 minutes to prevent too much spreading, but not required.