One Bowl Vegan Chocolate Chip Cookies

These one-bowl vegan chocolate chip cookies are ready in 21 minutes with under 10 everyday ingredients—no health-food aisle needed. Soft, rich, irresistible.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings serves

Calories 199kcal

Equipment

Electric mixer

Ingredients

¾ cup brown sugar packed (approx. 150 g)
½ tsp salt
⅓ cup vegan margarine softened (approx. 75 g)
2 tbsp vegetable oil neutral-flavored
1 tsp vanilla extract
½ tbsp instant coffee dissolved in 1 tsp hot water
1 cup all purpose flour unbleached (approx. 120 g)
1 tsp baking soda
1 ¼ cups vegan dark chocolate chopped (approx. 200 g)
sea salt flakes to sprinkle (pinch ≈ ⅛ tsp; approx. 0.5 g)

Instructions

Preheat the oven to 350 °F (180 °C). Line two baking sheets with parchment or lightly grease them.
Dissolve the instant coffee in 1 tsp hot water in a small bowl; set aside.
Cream the margarine, brown sugar, and salt in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the vegetable oil, vanilla, and coffee mixture; beat on low until just combined.
Sift in the flour and baking soda; stir by hand until no streaks remain.
Fold in the chopped chocolate.
Portion dough using a 1-oz scoop (or 2 Tbsp), spacing balls 2 inches apart on the sheets.
Bake for 10 minutes, until edges are set and centers are soft.
Cool on the sheets for 10 minutes, then transfer to a wire rack. Optional: sprinkle with sea salt immediately.

Nutrition