Vegan Soft & Chewy Chocolate Chip Cookies

Have you ever visited Picky Palate? She’s not a vegan food blogger, but she always has great (read: sweet) recipes that I can’t wait to veganize. I made her Pumpkin Bread with Streusel Topping not too long ago, and it was AWESOME, if I do say so myself. I saw last week she had a post for soft batch style cookies. After looking at the ingredient list, I realized I had everything on hand, so I went for it! I prefer my chocolate chip cookies to be a bit crisp on the edges and soft and chewy on the inside. These cookies provided just that. They were definitely the best on the first day, but alas, that’s the way it goes in the cookie business. The secret is cornstarch in the batter – who knew?!

Vegan Soft & Chewy Chocolate Chip Cookies
(adapted from Picky Palate)
1 stick earth balance
3/4 cup packed light brown sugar
1/4 cup evaporated cane juice
egg replacer equal to 1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp kosher salt
1 cup semi-sweet chocolate chips

Preheat oven to 350 and line a cookie sheet with a silpat mat or parchment paper. Cream earth balance and sugars until light and fluffy, at least 2 minutes. Add egg replacer and vanilla and mix to combine. Add flour, cornstarch, baking soda, salt. After combining, add chocolate chips. Using a cookie scoop, scoop dough onto prepared baking sheet. Press dough down to flatten slightly.
Soft & Chewy Cookies

Bake for 10 minutes.
Vegan Soft & Chewy cookies

Transfer to a cooling rack and enjoy!