Classic Vegan Chocolate Chip Cookies

There’s nothing more American than a chocolate chip cookie. Enjoyed year-round and at every holiday, barbecue, and family get-together, this classic dessert is rich in flavor, crunchy on the outside, and soft on the inside. This veganized version pairs perfectly with a tall glass of cold almond milk, or anything, really.

What you need:

6 cups all-purpose flour
1½ teaspoons baking soda
1½ teaspoons salt
4 tablespoons powdered egg replacer
1 cup water
1¾ cups oil
3 cups sugar
1 cup light brown sugar
1½ tablespoons vanilla extract
2 cups vegan chocolate chips

What you do:

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, sift together the flour, baking soda, and salt, and set aside.
  3. In a separate small mixing bowl, whisk together egg replacer and water until there are no lumps. Add oil, sugar, brown sugar, and vanilla, and whisk together. 
  4. Into the first bowl, pour wet mixture and combine by hand. Fold in chocolate chips. Form into 1-inch balls and place 3 inches apart on the prepared baking sheet (12 per sheet). Slightly press down on balls.
  5. Bake approximately 15 minutes, rotating baking sheet halfway through.
For more vegan recipes like this, read:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.