Description
Make soft, chewy, bakery-style vegan chocolate chip cookies easily in one bowl without needing to chill the dough.
Ingredients
Scale
- 1 cup vegan butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the applesauce and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in the vegan chocolate chips by hand.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra gooey cookies, use a mix of semi-sweet and dark chocolate chips.
- If your vegan butter is very soft, chill the dough for 15 minutes before scooping for thicker cookies.
- You can substitute half of the all-purpose flour with whole wheat pastry flour for a slightly healthier texture.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg