Last Updated on April 2, 2020
I have a love-hate relationship with putting vegan in recipe titles, because some people assume that it means not-delicious. Let me tell you these crisp edged, gooey centered cookies are most definitely delicious.
I bake these almost every week! The recipe makes two dozen, assuming you don’t eat spoonfuls of dough before baking. And, because there’s no raw egg you can feel totally safe about doing that!
Ok, these are ridiculously easy. It will take you less than 10 minutes to whip up, and they are soooo good.
Breaking into one of these transports me back to my grandma’s kitchen, when I was three years old scrounging the kitchen floor for every last fallen chocolate chip.
When I was in college, she would send me 8 dozen for finals week. She’s one awesome lady, and I think both she and the cookie monster would be proud.
Vegan Chocolate Chip Cookies
- 1 cup fake butter* (2 sticks very soft)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup of water
- 1 tablespoon vanilla
- 1/2 tsp salt
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 cup of chocolate chips
Preheat the oven to 350.
Cream the butter and sugar, mix all other ingredients.
Bake for 10-12 min till edges look golden.
The center will look slightly unset. It will finish baking after it’s out of the oven.
*Fake butter is margarine or any butter substitute. Real butter would work as well. But coconut oil would work if it was slightly hard and you could whip it to produce a creamy texture. It’s really important to cream the butter and sugar together to create a base. However, if you want to eat this as dough, oil would be fine.
Does vegan being in the title scare you off?