Chocolate Chip Cookies

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The BEST!!! My friend brought these to a party once and i’ve loved them ever since!

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  • 1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)

  • 1/2 cup brown sugar

  • 1/2 cup sugar

  • 1/4 cup non-dairy milk (I usually use soy or almond)

  • 1 teaspoon vanilla extract or vanilla paste

  • 2 1/4 cups flour

  • 1/2 tsp salt (see notes)

  • 1 tsp baking SODA

  • 12 oz dairy-free chocolate chips


  1. Pre-heat the over to 350F.

  2. In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.

  3. Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.

  4. Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.

  5. Stir in chocolate chips.

  6. Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.

  7. Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown. (See notes.)

  8. Remove the parchment paper from the baking sheet and onto a wire rack to cool.

  9. Once the cookies have cooled, remove from parchment paper and serve.