Vegan Chocolate Chip Cookies – a delicious recipe with brown sugar, granulated sugar, vanilla, water, whole wheat flour, white flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Line two baking sheets with Silpat or parchment paper.
2
In a stand mixer fitted with a paddle attachment, beat the Earth Balance, both sugars, vanilla extract, and water on medium speed until light and fluffy (6 to 7 minutes).
3
While stand mixer is beating the wet ingredients, whisk the flours, baking soda, salt, and cornstarch in a separate bowl.
4
Once the Earth Balance is fluffy, turn the mixer to low, and add the dry ingredients in 3 batches, mixing until just barely combined.
5
Turn off the stand mixer and fold in the chocolate chips by hand.
6
Use a cookie scoop to drop half tablespoon sized balls onto the prepared baking sheets (I make the cookies small so they are the approximate size of Chips Ahoy, but feel free to make them larger if you wish). Bake in oven for 11 minutes.
801
kcal
Calories
14
g
Fat
158
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup Earth Balance, 1 cup dark brown sugar, 1/2 cup granulated sugar, 1 tablespoon vanilla extract, and more.
Yes, Vegan Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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