Baking has always been a passion of mine, cookies especially. When I was quite young, I loved trying all kinds of cookie recipes out of a Betty Crocker Cookbook my mom kept on a top shelf. I know I was quite young because this was likely the only time I’ve ever been too short for anything.

No matter how many recipes I tried, one thing I never understood kept popping up. They all called for salt. Which as a child, I just as consistently never put in any of my cookies. Salt was for savory things- and cookies were sweet right?

Fortunately since then I’ve grown in experience and intelligence and bring you a Vegan Cookie Recipe that doesn’t suck.

After countless dough attempts and shoving cookies at my family members demanding if they tasted “real”, I’ve learned a few key elements that I feel must be incorporated in any vegan cookie recipe. One of these being, don’t fear the fat. This is a cookie recipe and you’re already stripping away eggs, dairy and maybe even gluten if you just really want to hurt my soul. At this point the only hope you have is getting some good fat in there. Personally I use Earth Balance Vegan Buttery Sticks and find it actually does a fairly decent impersonation of butter. I know some don’t care for it though, so subbing coconut oil for the butter does the same thing and is arguably actually better tasting.

Start by beating together your butter or oil with a heaping cup of packed brown sugar. But do not over mix. As someone who is insistent on getting all the flour clumps out, I’ve made this mistake before. But remember we’re in a fragile state here.

Next, add in your dry ingredients: flour, baking soda, baking powder and salt. Yup, just dump those right on top. What can I love baking- but not so much the dishes. So this is a one bowl dough we’ve got going on here. And yes we are using both baking soda and powder. My biggest issue with vegan cookies has been the actual baking process. You can make very passable tasting dough (which you can fortunately just eat straight!) but once you bake them they turn into flat, sad, hockey pucks. So I find using both creates a nice rise and texture.

Now time for your wet ingredients. Beat in your vanilla and unsweetened vanilla fake milk of choice. Your batter will be a bit runny, which is nothing to be too concerned about. But if it’s a little too runny don’t be afraid to toss in a teeny bit more flour.

Lastly, fold in your chocolate chips! I went with mini because I like a party. You could additionally toss in some nuts if you’re into that or sub the standard chips out for mint. Follow your cookie dreams my friends!

Now comes the difficult part- letting this chill in the fridge for at least an hour. I am one impatient wench but with any cookie recipe- chilling the dough makes a massive difference. So let that puppy sit and go do something with your life.

After a painful sit, it’s finally time! Grab a spoon and mold some balls onto a cookie sheet. I use parchment paper under mine, but you’re an adult so do what you want. Baking time can range anywhere between 7-10 minutes. You want the edges a little crispy (crisp not burnt though) with soft chewy insides. For me the magic number is 8.5 minutes. Yes those 30 seconds are v important.

And you’re done! So congratulate yourself by shoving a few in your face. Let me know if you made these or added your own spin on them!

Ingredients
1/2 cup vegan butter or 1/2 cup coconut oil
1 cup packed brown sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla
1/2 cup unsweetened vanilla milk replacement (I used almond milk)
1 cup chocolate chips
Instructions
Preheat the oven to 350F.
Beat the butter and sugar for about a minute (until creamy) with an hand mixer
Add in flour, salt, baking powder and baking soda. Mix.
Add water, oil, and vanilla and mix.
Fold in the chocolate chips.
Chill for at least an hour.
Form 1 inch balls and place on cookie sheet.
Bake for 7-10 minutes.
Enjoy!

Lauren