by This is now my go-to Chocolate Chip cookie recipe. With just 2 of us in the house, there’s usually no reason to make a full batch of cookies. This little half batch makes the perfect number of cookies! (about 18 small cookies)
Awhile back I converted my regular chocolate chip cookie recipe to a Vegan Chocolate Chip cookie recipe. At first, I tried experimenting with subbing the egg for a “flax egg”. But, as time went on, I realized that you can really just leave the egg out of the cookie recipe, and you never even miss it. I just add a little bit of a dairy free milk or creamer (whichever I happen to have on hand) for some moisture. However, if you want to use a flax egg in the recipe, just leave the almond (or coconut) milk out.
These cookies turn out soft and chewy- just the perfect Chocolate Chip Cookie texture! 🙂
Vegan Chocolate Chip Cookies- Small Batch- Adjusted for High Altitude
Ingredients
- ½ cup Earth Balance soy-free buttery sticks (1 stick) (or any vegan friendly butter substitute)
- ¾ cup Firmly packed brown sugar (cut back slightly from full measuring scoop(s) for the sugar
- ½ Tbsp Vanilla
- 1 Tbsp Dairy Free Milk (i.e. almond milk, coconut milk, etc- or dairy free creamer can be used also)
- ½ tsp Salt
- ½ tsp Baking Soda
- 1¼ cup + 2 Tbsp All-Purpose Flour
- ½ cup Chocolate Chips
- ½ cup Chopped Pecans (optional)
Instructions
- Cream butter substitute, sugar, dairy free milk, and vanilla.
- Stir in salt, baking soda, and flour
- Stir in Chocolate Chips (and nuts, if using)
- Bake at 375° F for 8-10 minutes
- Cool 2 minutes on baking sheet before removing to wire rack to finish cooling.
- Store in airtight container.
