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5-Ingredient Vegan Chocolate Chip Cookies Recipe

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4 from 6 reviews

These 5-Ingredient Chocolate Chip Cookies are a simple, delicious dairy-free treat perfect for quick baking. Made with plant-based butter, almond milk, and dark chocolate chips, they come together effortlessly for a soft, chewy cookie that’s rich in flavor without any complicated steps.

Ingredients

Dry Ingredients

  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 cup Dark Chocolate Chips

Wet Ingredients

  • 1/2 cup Dairy-Free Butter (Unsalted), softened at room temperature
  • 1 tablespoon Almond Milk
  • 1/2 cup Unrefined Cane Sugar
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer, add softened dairy-free butter and unrefined cane sugar. Using the paddle attachment or an electric beater, beat them together until creamy and smooth. Alternatively, use a rubber spatula to knead the mixture for 2-3 minutes.
  3. Add Wet and Dry Ingredients: Pour in the almond milk, then add the all-purpose flour and salt. Beat the mixture until just combined, forming a creamy dough.
  4. Fold in Chocolate Chips: Gently fold in the dark chocolate chips, mixing evenly without overworking the dough.
  5. Shape Cookies: Use a cookie dough scoop to portion the dough onto the prepared baking sheet, leaving about two thumb widths of space between each to allow spreading. If you prefer thick cookies, do not press them down.
  6. Bake Cookies: Place the cookie sheet in the preheated oven and bake for 15 minutes, or until the edges turn golden brown.
  7. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes at room temperature. Then, transfer them to a cooling rack to cool completely before serving.

Notes

  • Softening the dairy-free butter at room temperature helps achieve a creamy texture for better mixing.
  • The cookies will spread during baking; spacing them properly ensures they don’t stick together.
  • Using unrefined cane sugar adds a subtle depth of flavor and natural sweetness.
  • If you prefer thinner cookies, you can gently press the dough balls before baking.
  • Almond milk can be substituted with other plant-based milks if desired.

Find it online: https://bitezly.com/5-ingredient-vegan-chocolate-chip-cookies-recipe/