My friend told me about the sticky, sugary cookies she baked for their party. She tested different baking temperatures to get super gooey cookies. While I listened to her cookie-baking adventures, I started dreaming about cookies myself. I decided to see how vegan cookies would turn out, and with this super easy recipe, they came out perfect! And here in NomNomVegan, we don't gatekeep.
Vegan Chocolate Chip Cookies
Makes about 12–15 cookies
Ingredients
- 100 g vegan margarine
- 1 dl sugar
- ½ dl brown sugar
- 1 tsp vanilla sugar
- 2 tbsp plant-based milk
- 2½ dl all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 100 g vegan dark chocolate or chocolate chips
Instructions
- Preheat the oven to 175 °C (350 °F).
- Melt the margarine and let it cool slightly.
- Stir in the sugars, vanilla sugar, and plant-based milk.
- Add the flour, baking soda, and salt. Mix until just combined.
- Roughly chop the chocolate and stir it into the dough.
- Scoop roughly tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Leave space between them, as the cookies will spread.
- Bake for 10–12 minutes. The cookies should stay slightly soft in the center.
- Let them cool on the baking sheet for a few minutes before moving them.
A few notes: “dl” is a deciliter (100 ml), so 1 dl is a little under ½ cup, ½ dl is about 3½ tablespoons, and 2½ dl is just over 1 cup. Vanilla sugar is common in Nordic baking; if you don’t have it, about ½ tsp vanilla extract works as a substitute.
And remember, you have the most fun vegan scanner to help you pick the vegan ingredients.