The BEST EVER vegan chocolate chunk cookies with soft and chewy centers and tons of chocolate. Delicious cookies that everyone will love!
This weekend definitely calls for cookies!
I mean, is there anything better than a fresh batch of chocolate chip cookies?
Nope, didn’t think so.
If it were up to me, everyday would involve cookies. Or I’ll save them for the weekends. Since calories don’t really count Friday-Sunday, right?
So, about these cookies. I came up with this recipe one night, at like 11:45 p.m., when the late night sugar cravings hit me, my sister, and my boyfriend all at once.
We spent a good half hour trying to figure out what sweet we wanted. The only problem was that we didn’t have much to work with. No eggs, no butter, no cocoa, no milk. Our options were limited – I couldn’t make brownies or cake, and most of my cookie recipes call for at least 1 egg or butter. But, the cravings were real so I was determined to make it work.
After a little improvising, there was a baking sheet full of cookies in the oven. The smell was AMAZING (good sign!). After about 10 minutes, I removed the cookies from the oven and all three of us stood over the tray for what seemed like the longest 5 minutes of our lives. Once the cookies cooled down slightly, we each grabbed one and gave it a try.
Within 10 minutes, we had the whole tray cleared out. NO REGRETS.
These cookies were THAT good. They meet all of my cookie qualifications:
not too sweet
and lots of chocolate.
These cookies are the softest dough full of chunks of Theo Chocolate (which can be eaten raw since there are no eggs!) baked into the most delicious, almond milk-dunking cookies ever.
A.K.A. the best vegan chocolate chunk cookie of all time. ♡
- Preheat oven to 350°F.
- Cream softened butter with sugars until light and fluffy.
- Mix in almond milk and vanilla.
- Add flour, baking powder, baking soda, and salt. Mix until combined (dough will be soft).
- Fold in chopped chocolate.
- Refrigerate dough 20 minutes.
- Drop dough into rounded tablespoons on prepared cookie sheet.
- Bake 10-12 minutes.
- Remove from oven and cool 5 minutes on baking sheet before transferring to cooling rack.