Vegan Chocolate Chip Cookies 

My classic chocolate chip cookie recipe turned plant-based in my vegan kitchen. Soft and gooey center with crispy edges. This is one of those recipes that you make a big batch of and always keep some dough ready to go in the freezer. Always a crowd pleasing delicious treat. 


2 1/4 c all-purpose flour

1 t baking soda

1 t salt

1 c vegan butter (softened, smart balance is my preferred choice)

3/4 c granulated sugar

3/4 c packed brown sugar

1 teaspoon vanilla extract

1/4 c potato starch

3 T water

1-1/2  Vegan Chocolate Chips/Chunks (or carob chips)


-Large Mixing Bowl

-Mixing Spoon

-Measuring Cups

-Measuring Spoons

-Rubber Spatula


-Lined Baking Tray

-Cooling Rack


Preheat oven to 375 degrees F.

Make egg re-placer by mixing potato starch and water into a slurry, and set aside.

Cream* sugars, vegan butter, vanilla extract and salt. Mix in potato starch thoroughly.Add baking soda & flour and mix until well combined. Fold in chocolate chips.

With scoop, portion cookies and place onto lined baking sheet.

Bake for approximately 6-8 minutes . Remove from oven ad allow to cool. Serve.

Store additional cookie dough wrapped tightly in plastic in an air tight container. Use as desired.

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