Name: The BEST Vegan Chocolate Chip Cookies
Prep time: 16 min
Cook time: 2 h
Total time: 2 h 39 min
Yield: 1" pie (8 servings)
Ingredients: 2 cups all-purpose flour; 2 tbsp almond flour (3 tbsp if omitting roasted soy bean flour); 1 tbsp roasted soybean flour (you can omit this); 1 tsp instant coffee / espresso powder; 1 1/2 tsp salt; 1 tsp baking powder; 8 oz vegan butter (I like Earth Balance or Smart Balance) [2 sticks or 1/2 tub] (softened); 1 cup dark brown sugar; 1/2 cup granulated sugar; 1 1/2 tbsp vegetable oil; 1 1/2 tbsp unsweetened almond milk; 1 tsp baking powder; 2 tsp vanilla extract/flavoring; 4 oz semisweet chocolate; 4 oz dark chocolate

The BEST Vegan Chocolate Chip Cookies.

You can have The BEST Vegan Chocolate Chip Cookies using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of The BEST Vegan Chocolate Chip Cookies

It's 2 cups of all-purpose flour.
Prepare 2 tbsp of almond flour (3 tbsp if omitting roasted soy bean flour).
Prepare 1 tbsp of roasted soybean flour (you can omit this).
It's 1 tsp of instant coffee / espresso powder.
You need 1 1/2 tsp of salt.
It's 1 tsp of baking powder.
Prepare 8 oz of vegan butter (I like Earth Balance or Smart Balance) [2 sticks or 1/2 tub] (softened).
You need 1 cup of dark brown sugar.
Prepare 1/2 cup of granulated sugar.
It's 1 1/2 tbsp of vegetable oil.
It's 1 1/2 tbsp of unsweetened almond milk.
You need 1 tsp of baking powder.
Prepare 2 tsp of vanilla extract/flavoring.
You need 4 oz of semisweet chocolate.
It's 4 oz of dark chocolate.

The BEST Vegan Chocolate Chip Cookies step by step

Chop up chocolate into chunks..
Toast almond flour in a small saucepan on low/medium-low heat. Stir while toasting until noticeably darker in color or as desired..
In a large bowl, sift together dry ingredients (AP flour, almond flour, soybean flour, coffee/espresso powder, salt, baking powder) and mix well..
In a new large bowl, mix brown and white sugar together. Add in vegan butter and whisk together until fluffy..
In a small bowl, mix oil, almond milk, and baking powder until blended. Add to butter/sugar mixture. Add in vanilla extract. Whisk until well combined..
Fold in dry ingredients into wet ingredients, adding a third at a time. When you no longer see pockets of dry ingredients, fold in chopped chocolate..
Use an ice cream scoop and place balls of cookie dough on a baking sheet with silpat or parchment paper. Cover with plastic wrap and refrigerate cookies for at least 2 hours..
When ready to bake cookies, preheat oven to 350°F and place them about 6 inches apart. Top with sea salt before throwing into the oven for 16 minutes..
Let cookies cool on pan for 10 minutes before transferring to cooling rack. Let cookies cool on cooling rack to allow edges to crisp up. Enjoy!.