Best Vegan Chocolate Chip Cookie Bake Off
This vegan chocolate chip cookie recipe bake off delivers the perfect balance of chewy, soft, and richly flavored cookies that everyone will love. Using vegan ingredients and a unique pressure cooker method, these cookies bake quickly while maintaining a tender pull and melty chocolate chips in every bite.
Ingredients
Main ingredients
- 1 cup vegan butter softened
- 1 cup brown sugar
- ½ cup white sugar
- ¼ cup unsweetened apple sauce egg substitute
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan chocolate chips
Instructions
Instructions
- Preheat your oven to 350°F. This part's important since your cookies will finish in there after the pressure cooking.
- In a large bowl, cream together the vegan butter, brown sugar, and white sugar until smooth. This mix is the heart of the cookie’s broth depth and texture.
- Mix in the apple sauce and vanilla extract. The apple sauce kinda acts like glue, keeping it tender without eggs.
- In a separate bowl, whisk together the flour, baking soda, and salt. This dry mix sets your cookie structure and taste.
- Gradually blend the dry ingredients into the wet mixture. Then fold in the vegan chocolate chips carefully so you don’t mess up that dough.
- Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake for 12 to 15 minutes or until the edges turn golden brown.
- Let cookies cool on the sheet for 5 minutes before moving to a wire rack.
- The pressure build and quick release work together to lock in softness while baking.
- Enjoy your freshly baked vegan chocolate chip cookies!
Notes
Use softened margarine straight from the fridge next time to skip wait times since it creams easier. Mix dry ingredients ahead and keep in jar. Quick release the cooker at the right time so your cookies stay tender and don’t overcook.