Moist, buttery, and studded with rich dark chocolate chips, these vegan chocolate chip cookies are the perfect way to satisfy your holiday (or any day!) sweet tooth.
Sometimes you just need a chocolate chip cookie. I’ll admit, when I get to cookie baking, especially holiday cookie baking, I’m inclined to create some over the top, off the wall, peanut butter-filled, spice infused, fudge dipped cookie of sorts. But good old chocolate chip cookies will always have a place in my heart, and a few weeks ago I really wanted a vegan chocolate chip cookie, so I went and whipped up a batch.
It wasn’t until I brought them to a family dinner with an apology, “Oh, they’re just plain old vegan chocolate chip cookies,” that my mom set me straight. Everyone loves chocolate chip cookies. Well, you know what? She’s right! So here you go! My vegan chocolate chip cookies, for your holiday vegan baking enjoyment.
I did throw in a bit of cinnamon, because these days I really enjoy throwing cinnamon into whatever I can. You can skip it if you’d like, but I promise you’ll love it if you include it! I used aquafaba as my egg-replacer, this begin my first time using aquafaba in a baking recipe like this one, and I have to say, I really like it! You could probably use flax or an egg replacer mix instead, but I’m kind of convinced that the aquafaba added to the moistness and fluffiness of these cookies. Let me know what you think!
Classic Vegan Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegan butter, like Earth Balance, at room temperature
- 2/3 cup granulated sugar, look for organic to ensure it's vegan
- 2/3 cup brown sugar, look for organic here too
- 2 teaspoons vanilla extract
- 1/3 cup aquafaba, liquid from a can of chickpeas
- 10 ounces vegan chocolate chips
In a medium bowl, stir together the flour, cinnamon, baking soda, and salt.
Place butter, granulated sugar and brown sugar into a large mixing bowl. Beat at high speed with an electric mixer until fully blended, scraping down the sides of the bowl as needed. Beat in the vanilla and aquafaba, until mixture is light and creamy. Add flour mixture, about 1/2 cup at a time, beating fully into the butter mixture between additions.
Fold in chocolate chips.
Wrap the dough in plastic and place into the refrigerator. Chill for at least 1 hour.
Preheat oven to 375° and line a couple of baking sheets with parchment paper.
Scoop the dough onto the prepared baking sheets, using about 2 tablespoons of dough per scoop and leaving about 2 to 3 inches between scoops.
Bake until cookies are lightly browned around the edges, about 10 minutes. Transfer the cookie sheets to cooling racks to cool.