Vegan Chocolate Chip Cookies
User Reviews
5
Vegan Chocolate Chip Cookies
Description
The Vegan Chocolate Chip Cookies rely on vegan margarine and a combination of sugars for sweetness and texture, mixed with vanilla extract for flavor depth. Dry ingredients including flour, baking powder, baking soda, and sea salt combine in the batter to provide structure and leavening. The addition of oat milk moistens the dough, while dark chocolate chips source the chocolate flavor.
Baked in small balls spaced apart on a lined sheet, the cookies spread and puff moderately, forming edges that are set while centers remain soft but firm up on cooling. Baking at 170°C (350°F) for around 10 minutes creates a cookie texture that is best enjoyed warm, where chocolate chips remain melty.
These cookies offer a vegan option that can satisfy chocolate cravings with familiar cookie elements, suitable for casual snacks or dessert. They can be paired with plant-based milks or enjoyed on their own.
Variations include adjusting baking time for crunchier cookies or smaller sizes requiring less baking time. Watch dough consistency, adding flour or oats if needed to compensate for margarine moisture differences. Press extra chocolate chips onto cookies right after baking for a more chocolate-forward appearance.
Ingredients
- 100 g vegan margarine
- 60 g light brown sugar
- 50 g caster sugar
- 1 teaspoon vanilla extract
- 125 g plain flour
- 0.25 teaspoon baking powder
- 0.25 teaspoon baking soda
- 120 g dark chocolate chips vegan
- 1 pinch salt sea salt
- 1 tablespoon oat milk
Instructions
- Preheat your oven to 170°C/150°C(fan)/350°F/Gas 4.
- In a bowl add 100 g Vegan margarine, 60 g Light brown sugar, 50 g Caster sugar and 1 teaspoon Vanilla extract. Mix well to combine.
- Add 125 g Plain flour, 0.25 teaspoon Baking powder, 0.25 teaspoon Baking soda and 1 pinch Sea salt. Mix well again.
- Add 1 tablespoon Oat milk and 120 g Dark chocolate chips. Mix well once more.
- Divide into nine equal balls and place onto a lined baking sheet.
- Bake for 10 minutes.
- Allow to cool for around 5 minutes. These are best served warm.
Notes
- Extending oven time by 2 minutes produces a firmer, crunchier cookie texture.
- Light brown sugar can be used instead of dark brown sugar, though it alters caramel flavor intensity.
- Smaller cookie sizes will need a shorter bake time of 7-8 minutes.
- Adjust flour or oat additions if dough consistency seems too runny due to margarine variations.
- Leave ample spacing on the baking tray as cookies expand during baking.
- Press a few extra chocolate chips onto cookies immediately after baking for enhanced chocolate appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cookies
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 231kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.05g | 3% |
| Sodium | 110mg | 5% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 428IU | 9% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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