Chocolate Chip Cookies

Just look at that textue

These cookies. Oh my gosh. I’m so happy with them, I’m so in love. For a long time now I’ve been trying to get the “soft look” Pillsbury cookies have. You know those store bought rolls you cut and bake, usually come in  log? It’s been a while for me too and while I don’t miss those cookies and I don’t crave them (that isn’t meat to sound pious, that’s just how I feel) I know that’s the look people go crazy for. It’s associated with soft, buttery cookies, and while I’ve had and made many delicious vegan cookies I’ve never gotten that “look.”

I often buy the Sweets from the Earth freezer cookies rolls (highly recommend) They are super delicious and they spread a lot when they bake so they usually make very thin cookies. I love this, but because I’ve never been able to get the aforementioned look with vegan cookies, I’ve always felt like I don’t have all my secret weapons. I honestly love everything vegan I make more than I loved my favourite meals as a non-vegan. To be honest, I just think they taste better. But I know it’s important to impress with your vegan dishes, so while I have the taste, I always felt like the fact that I couldn’t achieve that “look” was something people might critique. This is all really stupid, but I like proving that everything vegan can be just as good, and better than anything non-vegan, so this is really just a personal goal. Anyway, I hope you like the cookies.

makes 20 cookies

Wet Ingredients

1/2 cup vegan butter (soy-free)
3/4 cup vegan brown sugar
1/2 cup agave syrup (or other liquid sweetener)
1 tbsp non-dairy milk
1 tsp vanilla extract

Dry Ingredients

2 cups unbleached all purpose flour
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
3/4 cup vegan chocolate chips (or free pour!)


Preheat the oven to 350 fahrenheit and line 1-2 baking sheets with parchment paper

In a large bowl, add all of the wet ingredients. With a hand mixer, or mix master, beat until they come together.

In a separate large bowl, add all of the dry ingredients except chocolate chips. Stir or whisk to mix it altogether

In the bowl with the wet ingredients, add the flour mixture. Start with half, then with a spoon, very gently fold it into the wet mixture just a couple of times. Add in the rest of the flour mixture. You can repeat the folding a couple times (this just helps the ingredients come together so flour doesn’t spray everywhere when you beat it.)

Beat again just until it comes together. Make sure you go around the outside to get everything. Mix in the chocolate chips very gently.

With your hands scoop out small amounts of the dough (around 1-1 1/2 tbsp) and round into balls then place on the baking sheet. You can press down just slightly, but no a lot. The thinner you press these cookies the crispier* they become so if you want the soft fluffy look I love, avoid pressing them as they will spread a bit Space the dough balls out well on the baking sheet then place in the oven. Bake for 9-10 minutes for soft cookies, or 11 for firmer results.

If you don’t have two ovens, prepare the dough balls the same way on a separate sheet and bake once the first tray has been removed

Once you remove the cookies from the oven let them cool for 10 minutes on the baking sheet. Unless you want to have them straight from the oven, then do that. If you’re storing wait the 10 minutes then transfer them to a cooling rack and let them cool a bit more, until they are room temperature and feel solid. After which you can serve or store in a container.

*If you want crispy cookies, flatten the balls out very well. Make sure they are thin. Bake for 10-12 minutes.

TIP: *For soft cookies that taste like they’re still cookie dough, add 2 tbsp of non-dairy milk in when you are mixing the wet ingredients. You will need to use a spoon to scoop it because the dough will be much more runny (but not pure liquid don’t worry) and bake for around 9 minutes. Let them cool the same way, and these cookies will be soft and sweet.  I might even prefer this way. I haven’t made up my mind yet though

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