Vegan chocolate chip cookies
Chewy, golden chocolate chip cookies made with oil and oat milk instead of butter and eggs, vegan without tasting like a compromise.
- 55 min total
- 20 min hands-on
- Anyone can make this
- Serves 10
- About $0.59 a serving
- 360 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 10 servings.
- ¼ cup oat milk
- 1 cup dairy-free chocolate chips
From your pantry
- ¾ cup brown sugar, packed
- ¼ cup sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Each serving has about 360 calories, 3 g protein, 51 g carbs and 16 g fat, and costs about $0.59 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the brown sugar, sugar, oil, oat milk and vanilla in a large bowl until smooth and a little thick, about 1 minute.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Timer: 1 min
the flour, then stir it in with the baking soda and salt shows. Stir in the chocolate chips.
Spoon and level. Spoon and level is how to measure flour: spoon it lightly into the measuring cup, then sweep the extra off the top with the back of a knife. Scooping straight from the bag packs in too much flour and makes bakes dry and heavy.
How you’ll know: The flour sits flat and even with the rim, and you never pressed it down or tapped the cup.
Just combined. Mixing until just combined means stopping the moment the dry flour disappears into the batter. More stirring makes cakes, brownies and muffins tough, so a few small lumps are fine.
How you’ll know: No streaks of dry flour are left, but the batter still looks a little lumpy, and that’s right.
Food safety: Don’t eat raw dough or batter, not even a lick of the spoon. Raw flour can carry E. coli and raw eggs can carry salmonella until they’re cooked. The one exception is dough with no eggs, made with flour heated to 165°F.
Cover and the dough for 20 minutes, so it’s firm enough to scoop.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Timer: 20 min
the oven to 350°F and with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Line a pan. Lining a pan means covering the bottom, and often the sides, with parchment paper or foil before the food goes in. Leave the paper hanging over two sides, and you can lift bars or brownies out in one piece to cut them neatly.
How you’ll know: The paper lies flat against the bottom, with flaps sticking up on two sides like handles.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Roll the dough into balls of about 2 tablespoons each, set them 2 inches apart, and flatten each one a little with your palm.
Dolly’s tip: This dough doesn’t spread much on its own. A gentle press gives you a proper cookie shape.Bake 10 to 12 minutes, until at the edges and in the middle.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Set. Set means food has firmed up from runny to holding its shape, from cooking, baking or chilling. Set eggs have no clear, runny white left, and a set pudding stays put when you tilt the dish.
How you’ll know: Tilt the pan or press gently near the middle: it barely wobbles, and nothing runs.
Timer: 10 min
Let them cool on the sheet for 5 minutes, then move them to a rack.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
