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Vegan Recipe | The Perfect Vegan Chocolate Chip Cookie

by Molly Patrick on January 16, 2014

Chocolate Chip Cookies I’m currently on a sugar bender that I am about to get off from.

Last week, I wrote about Vanilla Cinnamon Coffee Cake and now we have chocolate chip cookies. I thought I would give you the sweet and naughty stuff before I go back to healthy good for you recipes (yes, even vegan chocolate chip cookies are bad for you. Bummer, I know).

Enjoy – because next week it’s nothin’ but quinoa and veggies, baby.

The Perfect Vegan Chocolate Chip Cookie  

(Makes around 14)

Chocolate Chips Ingredients:

  • 1/4 cup coconut butter
  • 3/4 cup Earth Balance Buttery Spread
  • 3/4 cup sugar
  • 1/4 cup almond milk
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions:

  •  Preheat oven to 350°
  • Cream the coconut butter, Earth Balance, sugar, almond milk, and vanilla until it is creamy and smooth.
  • In a separate bowl, add the flour, baking soda, baking powder and salt and whisk to combine.
  • Add the butter / sugar mixture to the flour mixture and stir until ingredients are combined.
  • Add the chocolate chips and stir again until they are thoroughly mixed in.
  • Take 1 heaping tablespoon at a time and place on a baking sheet a couple of inches apart from one another.
  • Press down slightly with a spoon.
  • Place in the oven and bake for 10 minutes.

Vegan Chocolate Chip Cookies

If after your sugar buzz, if you want to plan some real eating, check out my two cookbooks here.

About Molly Patrick

Molly has been helping people better their eating habits for over a decade. It is her great passion to assist and support people in developing a thriving lifestyle. She writes vegan cookbooks to share her passion and show just how varied and exciting plant based food can be. She loves to travel and is always inspired by the food of global cultures. Additionally, Molly has opened vegan restaurants in California, Texas and New Mexico. She is currently working on her 4th book. If she’s not in her kitchen you will find her behind her camera, in front of her computer, on her meditation pillow, in a yoga class or watching Parks and Rec (Side note: I promise I’m not snobby. I grew up in a teepee so that took care of any privileged or snobby attitude I might have. besides that, I’m not even good at yoga. It has been my lifelong dream to touch even my fingers to the mat in a forward bend. It still boggles me that I can’t do it given that my arms are disproportionately long). Check her out at http://boldvegan.com/

  • { 4 comments… read them below or add one }

    julie January 24, 2014 at 5:32 pm

    Hey! In looking for a vegan cookie recipe, Pinterest led me to a repost of one from your site! Cool, huh?! Just wanted to say hi! Love your site.

    xo

    Reply

    Kortney Campbell January 24, 2014 at 5:49 pm

    How awesome!! Thanks so much!! :)

    Reply

    Aurora February 5, 2014 at 6:51 pm

    Hi! I was just wondering how much brown sugar to use. The ingredients only say 3/4 cup sugar, but the directions include brown sugar. I’m excited to try some delicious vegan cookies. The ones I’ve had so far have only been subpar.

    Reply

    Molly February 5, 2014 at 9:46 pm

    Hi Aurora –
    aghhhh!!! This is totally my mistake!
    It is 3/4 cup sugar in total (regular sugar, no dark sugar)
    I will make sure this gets clarified.

    Let us know how they turn out!

    Molly

    Reply

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