Vegan Chocolate Chip Cookies
A fool-proof vegan chocolate chip cookies recipe - crunchy yet soft in the centre, perfect for dunking in milk or making cookie sandwiches!
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 day
Total Time 30 minutes
Servings 24 cookies
- 250 g all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips you can use dark, white, or a mix
- 100 g caster sugar
- 90 g light brown sugar
- 135 ml oil 1/2 cup + 1 tbsp
- 75 ml water 1/4 cup + 1 tbsp
In a bowl, sift the flour, baking soda, baking powder & salt. Add the chocolate chips and mix lightly to coat them in flour. Keep aside.
In another large bowl, add the oil, water, caster sugar and brown sugar and whisk for 4-5 minutes till they are emulsified well.
Add the sifted flour into the oil-sugar mixture and mix until just combined. Do not overmix.
Cover and refrigerate for 24 hours (or at least 12 hours).
Preheat the oven to 180C and line a cookie sheet with parchment paper.
Make small balls of dough (you can use ice cream scoop for easier and even scooping) and place them on the cookie sheet. (Optional - put the cookie sheet in the freezer for 10 minutes to get an even shape of cookie)
Bake the cookies at 180C for 12-14 minutes or till the edges are just golden brown. Do not overbake.
Remove the cookie sheet from oven and put on a wire rack. After about 10 minutes, remove the cookies from sheet and cool them on a wire rack directly.
Store in an air-tight container. These cookies stay good longer since they don't contain any dairy.