Description
Deliciously soft and chewy vegan chocolate cookies that satisfy your sweet cravings without dairy or eggs.
Ingredients
Scale
- 2 cups All-Purpose Flour (or substitute with whole wheat or gluten-free flour)
- 3/4 cup Cocoa Powder (unsweetened)
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1/2 cup Nut Butter (almond or peanut butter)
- 1/2 cup Plant-Based Milk (almond, soy, or oat)
- 1 tsp Vanilla Extract
- 1 cup Chocolate Chips (dark or dairy-free)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the nut butter, brown sugar, granulated sugar, plant-based milk, and vanilla extract until creamy.
- Gradually pour the dry ingredients into the wet mixture, mixing until just combined. Stir in the chocolate chips gently.
- Scoop balls of dough onto the prepared baking sheet, leaving enough space for spreading.
- Bake for about 10-12 minutes, until the edges are firm and the centers remain soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, don’t overmix the dough. Chilling the dough for 30 minutes can enhance flavors and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg