Forget the bland tofu and sad salads—vegan cooking has come a long way. Today, you’ll find tons of delicious vegan recipes—including savory curries, flavorful soups and cauliflower steaks. And for anyone with a sweet tooth, there are plenty of vegan dessert options, too.
While it can be tricky to forgo butter, eggs and cream in your baking, we found a way to make soft and chewy vegan chocolate chip cookies. They’re packed with all of the good stuff—including luscious, chocolatey chips and chopped walnuts. Plus, each treat has fewer than 115 calories!
How to Make Vegan Chocolate Chip Cookies
- 1-1/4 cups packed dark brown sugar
- 1/2 cup canola oil
- 6 tablespoons vanilla soy milk
- 1/4 cup sugar
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup dairy-free semisweet chocolate chips
- 1/2 cup finely chopped walnuts
Editor’s Tip: Many processed cane sugars contain bone char—an ingredient that helps give sugar its color but that’s made from, well, charred animal bones. Thus, many sugar brands are not vegan. Since you won’t find bone char on the label, stick with beet sugar or check out this list of vegan sugar brands.
Step 1: Combine Wet Ingredients
Get started by beating together the brown sugar, oil, soy milk, sugar, applesauce and vanilla in a large bowl until well-blended.
Step 2: Mix Dry Ingredients
Then, in a separate bowl, whisk together the flour, baking soda and salt.
Step 3: Finish the Dough
Gradually add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips and nuts. Cover and refrigerate the finished dough for 1 hour. (Here’s why it’s so important to chill cookie dough).
Editor’s Tip: Most traditional baking chips contain milk products, so you’ll need to look for dairy-free chocolate. You can find vegan chocolate chips at most major grocery stores, or online.
Step 4: Drop and Bake
Take the dough out of the refrigerator and preheat your oven to 375°. Line baking sheets with parchment paper, then drop off rounded tablespoonfuls of dough, keeping two inches between each mound. Bake for 10-12 minutes or until the cookies’ edges are lightly browned. Cool for 1 minute on the baking sheets, then place cookies on wire racks to cool completely.
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