Vegan Chocolate Chip Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, chewy chocolate chip cookies made entirely without eggs or dairy, ready in under 30 minutes. A vegan-friendly treat that satisfies cravings for classic cookie flavor and texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1/2 cup (113g) vegan butter (I used Miyoko’s), at room temp*
- 1/2 cup (85g) coconut sugar
- 1/4 cup (43g) pure cane sugar
- 3 tablespoons unsweetened cashew or almond milk
- 2 teaspoons vanilla extract
- 1 1/2 cups flour (light spelt (149g), all-purpose (180g) or gluten free flour blend)
- 1/2 teaspoon baking soda
- 1/4 teaspoon mineral salt
- 1 cup (175g) vegan chocolate chips (I used Enjoy Life)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 75mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 36mg
- Calcium
- 0.38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 75MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.