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🍪 Vegan Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon optional
Wet Ingredients
- ⅓ cup loosely packed light brown sugar
- ⅓ cup sugar
- ¼ cup sunflower oil or other light oil
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 1 tablespoon flax meal
To Add Later
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 375° F and line a baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl, mixing well. In a smaller bowl, mix wet ingredients, until the sugars dissolve. Pour the wet mixture into the dry, and mix well. Fold in the chocolate chips. You should have a cohesive dough that you can form into balls at this point.
- Form the dough into 12 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies.
- Bake for 9 to 11 minutes, then cool for 5 minutes before moving them off of the baking sheet.
Notes
Sometimes not all of the chocolate chips will want to stay in the dough. If you have leftover chocolate chips in the bowl, stick them on top of any cookies that look like they could use another chocolate chip or two!
Vegan chocolate chip cookies will keep for 3 to 4 days in an airtight container at room temperature.
Servings 12
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Sodium: 114mg | Potassium: 25mg | Fiber: 1g | Sugar: 15g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 28mg | Iron: 1mg
