These Vegan Chocolate Chip Cookies make a delicious treat for any occasion. Soft, gooey, and full of flavor, you can whip up a batch of these delicious cookies in less than 30 minutes. Plus they're oil-free and refined-sugar free!
In the smaller bowl, add the flour, baking soda, and salt. Mix until combined and set aside.
In the larger bowl, add the coconut sugar, maple syrup, almond butter, soy milk, and vanilla. Use the hand mixer to cream the ingredients.
Add half of the flour. Mix until mostly combined. Add the rest of the flour and mix again until fully combined.
Add the chocolate chips and mix until they are evenly distributed.
On two lined baking sheets, use a ice cream scoop or two spoons to transfer the cookie dough. Press the dough flat. (Since this recipe has no oil, the cookies won't spread as much on thier own.)
Bake for 12 to 15 minutes, or until the cookies are lightly browned. Do not overbake.
I prefer to weigh the flour for this recipe in order to get a more accurate measurement.
A good trick for knowing if cookies are done is to use a rubber flipper to lift one up and check the bottom. If the bottom is golden brown, the cookies should be done.
You can use a stand mixer instead of a hand mixer.
If you don't have a hand mixer or stand mixer, you can mix with a fork, but you'll need a little extra muscle!
I used mini vegan chocolate chips because that's what was available, but feel free to use full-size or chunks if you prefer.