Vegan Chocolate Cookies
by Karissa's Vegan Kitchen
These vegan double chocolate cookies are super moist, fudgy, and best of all: made using 1 bowl!
Servings: 18 cookies
Calories: 139kcal
Ingredients
- ½ cup vegan butter
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons non-dairy milk
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream together the butter and sugar using a hand mixer or stand mixer.
- Mix in the vanilla, 2 tablespoons of non-dairy milk, flour, cocoa powder, baking powder, baking soda, and salt.
- If the batter is too dry to roll into balls, add another ½ to 1 tablespoon of milk.
- Fold in the chocolate chips.
- Roll the cookie dough into balls (about 1½ tablespoons per ball) and place on the cookie sheet, about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies have spread out and are "crackled" on top.
- Let cool on the baking sheet for 20 minutes.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 135mg | Potassium: 60mg | Fiber: 2g | Sugar: 12g | Vitamin A: 246IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg