vegan chocolate chip cookies

you would NEVER know these vegan chocolate chip cookies are egg AND dairy-free!

vegan chocolate chip cookies with milk bottles milk crate and striped straws

I don’t know how, but clearly I had never heard of Ovenly bakery.

And it looks like it’s awesome.

I first read about Ovenly when I came across Smitten’s salted peanut butter cookies – from which I made those almond butter cookies. Curious, I took a peek at the Ovenly site and – OMG IT LOOKS ADORABLE!

How had I missed this?

But wait – there’s more.

Just a few days later, Food52 posted THIS recipe for what is apparently one of the best chocolate chip cookies ever – and guess who makes ’em?

Clearly I was destined to make these cookies.

vegan chocolate chip cookie ingredients

I followed the Food52 recipe to the letter, and I have to say that these are BEYOND delicious. And not “delicious – for a vegan cookie”. But LEGIT delicious.

vegan chocolate chip cookie ingredients in pyrex bowls

These would be the perfect foodie gift to give a friend who is vegan, or has any dairy/egg sensitivities.

Or just loves a damn good chocolate chip cookie.

scoops of vegan chocolate chip cookie dough

vegan chocolate chip cookies on cooling rack

The recipe is VERY easy (you don’t even need a mixer!), but I recommend you follow it exactly for the best results. Let me know if you try them, and tag me on Instagram @sherisilver if you co!

Ovenly’s Vegan Chocolate Chip Cookies
from Food52

2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups dairy-free chocolate chips
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup + 1 tablespoon canola, grapeseed or other neutral oil
1/4 cup + 1 tablespoon water

flaky sea salt (such as Maldon) for garnish

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat. In a separate large bowl, whisk the sugars with the canola oil and water until smooth and incorporated, about 2 minutes (do not skip this step).

Add the flour mixture to the sugar mixture, and stir with a wooden spoon or a rubber spatula until just combined and no flour is visible.

Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.

Preheat the oven to 350 degrees. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use a cookie scoop or a spoon to portion dough into 2-inch mounds. Freeze the balls of dough for 10 minutes before baking to help the cookies retain their shape (Note: I freeze the dough for much longer, especially if I’m making this recipe in the warmer weather).

Sprinkle the dough with your flaky sea salt and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake. Let cool completely before serving.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2015/12/08/vegan-chocolate-chip-cookies/

Check out my Pinterest board for all the cookies!

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Hi! I'm Sheri!

Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!