The Best Vegan Chocolate Chip Cookie Recipe

Last weekend I got to attend the loveliest holiday cookie party with an awesome group of vegan girls. We had vegan eggnog and peppermint mochas, a cookie contest, a white elephant gift exchange, some of the cutest Christmas decor I’ve ever seen, games, and most importantly, a ton of amazing cookies and holiday treats.

I decided to bring my ol’ faithful cookie recipe: classic chocolate chip cookies. I’ve been making these for years and everywhere I’ve brought them, someone has asked for the recipe–without fail.

So I thought it was finally time I posted it here for you all!

I know a lot of blogs call every recipe “the best ___”, and I haven’t done it before, but I really have heard from a lot of vegans AND omnivores that these are the best chocolate chip cookies they’ve had. 🙂

Ingredients:

• 2 & 1/4 cup all purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup vegan butter, melted (I use miyoko’s)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/3 cup non-dairy milk* (I used soy)
• 1 tsp vanilla
• 1 cup semisweet chocolate chips

*If using vegan margarine instead of miyoko’s, use 1/4c milk instead.

Directions:

1. Preheat oven to 350 degrees.
2. Add the flour, salt, and baking soda to a large bowl and stir until combined.
3. After melting the vegan butter in a medium bowl, add the brown and white sugar, non-dairy milk, and vanilla. Stir until combined.
4. Pour the butter mixture into the flour mixture, and stir until it begins to come together. Add the chocolate chips and stir until just combined.
5. Drop spoonfuls of dough onto a baking sheet–I usually get about 20 cookies per batch.
6. Bake for 8-10 minutes or until bottoms and edges turn golden brown.