Chewy Dairy Free Chocolate Chip Cookies
These Chewy Dairy Free Chocolate Chip Cookies are about to be one of your new favorite things. The batter is made with just 9 basic ingredients, then baked into the perfect, delicious cookies. Bake them all year round for the ultimate sweet treat!
Ingredients
- ½ cup vegan butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour use bobs red mill 1-1 for GF
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chips dairy free
Instructions
- Preheat the oven to 375 degrees F and grease a baking tray.
- In a mixing bowl, cream together the butter and sugars until they are combined.
- Add in the flax egg and vanilla then mix again.
- Add in all other ingredients, other than the chocolate chips, and mix the batter until it a soft dough forms, approx. 45-120 seconds. Be careful not to overmix or the texture of the cookies will not be as fluffy.
- Add in the chocolate chips and mix again, for approx 30-45 seconds, until they are combined.
- Scoop 3 tbsp of the dough onto the greased baking sheet. Continue to do so until all the batter is used, leaving approximately 3 inches in between the cookies.
- Bake for 8-10 minutes then remove from the oven and let cool. The cookies will still look a tiny bit raw when you remove them from the oven, but they will firm up.
- Eat immediately or store in an air tight container in room temperature for up to 5 days.
Notes
Storage:
These vegan chocolate chip cookies can be stored in an airtight container at room temperature for up to 5 days. These cookies can also be refrigerated, but this will make them much less soft and chewy.
These cookies can also be frozen before or after baking. To freeze baked cookies, allow the cookies to cool completely, then place the cookies back on the baking sheet. Stick the baking sheet in the freezer for 1 hour, or until the cookies are frozen solid. Once frozen, transfer the cookies to a freezer bag or airtight container and freeze for up to 1 month.
To freeze raw cookie dough, follow the recipe steps through step 6. Once you've scooped all of the cookie dough batter and placed it on the baking sheet, stick the baking sheet in the freezer and freeze until solid, about 1 hour. Then, transfer the cookie dough balls into a freezer bag or container.
To bake frozen cookie dough, place the desired number of cookies on a greased baking sheet and bake directly from frozen for 1-3 minutes longer than normal. Or, allow the frozen cookie dough to thaw on the baking sheet, then bake as normal.
Time Saving Hacks:
If you are in a rush, you can bake the dough ahead of time and refrigerate it for up to 24 hours. Allow it to completely warm up before scooping it onto the greased baking tray. You may also freeze the dough for up to 1 month by scooping the dough onto a pay and freezing it in ball shaped form. Then, allow it to thaw and bake.
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