Plant-Based Chocolate Chip Cookies
These irresistibly chewy and soft vegan chocolate chip cookies are made with simple pantry staples and feature a rich, buttery flavor without any dairy. They bake up with golden edges and a perfectly gooey center, packed with melty chocolate chips.
Ingredients
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup vegan butter softened to room temperature
- 0.5 cup packed brown sugar
- 0.25 cup granulated sugar
- 1 tsp pure vanilla extract
- 0.25 cup unsweetened applesauce room temperature
- 1 cup dairy-free chocolate chips semi-sweet or dark
Notes
STORAGE: Store cooled cookies in an airtight container at room temperature for up to 5 days. The dough balls can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months; bake from frozen, adding 1-2 minutes to the bake time. MAKE-AHEAD: For best flavor, chill the shaped dough balls in the fridge for 30 minutes before baking. VARIATIONS: For gluten-free cookies, use a 1:1 gluten-free flour blend. Add 1/2 cup chopped nuts (like walnuts or pecans) along with the chocolate chips.