One Bowl Small-Batch Vegan Chocolate Chip Cookies
Emergency small-batch vegan chocolate chip cookie recipe to the rescue! Crispy edges, gooey centers, and ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 4 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 42 grams (3 tablespoons) vegan butter, melted
- 50 grams (about 1/4 cup packed) brown sugar
- 1 and 1/2 tablespoons unsweetened plant milk
- splash vanilla extract
- 56 grams (about 1/2 cup) all-purpose flour
- 1/8 teaspoon baking soda
- pinch salt
- 90 grams (1/4 cup + 2 tablespoons) chocolate chips (+ more for topping if desired)
- optional: flaky salt for topping
Instructions
- Add your vegan butter to a heat-safe bowl. Melt in the microwave or over a double boiler.
- Add your brown sugar, plant milk, and vanilla, and whisk well to combine.
- Switching to a silicone spatula or wooden spoon, add your flour, baking soda, and salt. Mix until nearly combined, then add your chocolate chips and mix.
- Place the bowl in your fridge while you preheat your oven.
- Line a baking sheet with parchment paper and preheat your oven to 350 degrees F (I highly recommend an oven thermometer* here!).
- When your oven is preheated, divide your dough into four equal sections. Roll your dough (it’ll be slightly sticky, so do the best you can) into balls and place on your prepared baking sheet.
- Bake for 12-13 minutes.
- When the cookies come out of the oven, feel free to press some extra chocolate chips and/or flaky salt into the tops for looks.
- Let the cookies cool on the baking sheet for 10 minutes, then move them to a cooling rack to cool completely.
- Store in an air-tight container in the fridge (my fave!) or on the counter.
