The Perfect Vegan Chocolate Chip Cookie
Frustrated when you’re looking for a chocolate chip cookie recipe that no one can tell is actually vegan? Well, look no further! The cookies are perfectly chewy, crispy on the outside, and you can eat the dough raw!
One fun thing to mention about this recipe is an ingredient you might not be familiar with yet—Aquafaba! Aquafaba is the liquid you find in canned garbanzo beans—yes, you heard me right. That stuff you usually pour down your sink…you can actually use it as a great egg substitute!
Okay, let’s get onto to the good stuff:)
Cook time: 12 minutes
Prep time: 40 minutes
Yields: 15-20 cookies
//Ingredients//
-1 cup of brown sugar
-1/4 cup of regular sugar
-6 Tbsp. of aquafaba (liquid from canned garbanzo beans)
-1 Tbsp. vanilla
-3/4 cup melted salted vegan butter (my favorite brand is Miyokos, but a cost effective alternative is Earth Balance)
-1 3/4 cup of flour
-1 Tsp. baking soda
-1 Tsp. cinnamon
-lil pinch of salt
-3/4 cup of vegan chocolate chips
//Method//
-Wisk together the two sugars, vanilla, and aquafaba.
-Melt the butter and put in the freezer for a few minutes until it’s cooled down.
-Mix in the butter with the other wet ingredients.
-In a separate bowl, combine the dry ingredients: flour, baking soda, salt, cinnamon (minus the chocolate chips).
-Slowly fold in the dry with the wet—I like to use a spatula, then add in the chocolate chips.
-Put in the freezer to set for 30 mins. Go ahead and preheat the oven to 350.
-Scoop evenly & bake for 10-12 minutes until crispy on the edges—let cool & enjoy!
*I like to finish mine off with some big salt flakes on top—I find it’s best to sprinkle them on when the cookies are fresh out of the oven!