Chocolate Chip Cookies
Classic. Chocolate. Chip. Cookies.
Soft, Chewy Vegan Chocolate Chip Cookies!
Chocolate chip cookies are a go-to desert at Nixon Farm. These classic cookies are that perfect combination of slightly crispy and golden brown on the outside and soft and chewy on the inside.
Chocolate Chip Cookies
Ingredients
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup cashew, oat or almond milk
- 1 tablespoon cornstarch
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup chocolate chips make sure they are dairy free
Instructions
- Preheat oven to 350°
- In a mixing bowl, combine first 5 ingredients (sugars, flour, oil, vanilla and cornstarch)
- Add remaining ingredients to the bowl (flour, baking soda, salt and chocolate chips)
- Using a tablespoon, or cookie scoop place dough about 2 inches apart on baking sheets lined with parchment paper
- Bake 8 to 10 minutes. Remove from oven, and let cool on baking sheet for a minute or two then transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature or in the fridge.
Chocolate Chip Cookie Ingredients
We have been making these vegan chocolate chip cookies for over 10 years and everyone loves them! No one knows they are plant-based unless they ask us for the recipe, and they notice that the recipe doesn’t call for chickens… I mean eggs. What came first? Has that riddle ever been solved?
The recipe is inspired by a non-vegan version developed by Anna Olson, a Canadian pastry chef. Our version includes a touch less sugar, canola oil replaces butter and a bit of plant milk replaces the egg.
Most of the ingredients are pantry staples, which means fresh baked cookies are a possibility anytime!
Brown sugar: Any type of brown sugar, light or dark works well in this recipe
Canola oil or vegetable oil: If you have both on hand, choose the canola. Vegetable oil is a perfectly good substitute.
Dairy-free milk: Cashew, oat or almond milk all work here, note that we have never tested the recipe using soy milk, if you try it, let me know how it turn out!
Cornstarch : Do not skip! This is the secret to making the cookies chewy!
Vanilla extract: Pure or artificial is fine, if you want your baked goods to be just a bit more decadent, use pure vanilla.
Flour: All-purpose is preferable, you can use cake flour in a pinch, it will just make the cookies a little fluffier.
Chocolate chips: Dairy-free chocolate chips are really easy to find! Many dark chocolate and semi-sweet varieties do not contain added milk.
Crispy outside and chewy inside, these vegan chocolate chip cookies are INCREDIBLE!