Classic Vegan Chocolate Chip Cookies

Step 1

Preheat your oven to 300F and get out a large non-stick baking sheet.

Step 2

In a small mixing bowl, whisk together your flour, baking soda, and salt. Then, set this aside.

Step 3

In a large mixing bowl, add your brown and white sugars and use an electric mixer on a low speed to combine them. Then, add the butter and mix on a medium speed, stopping to scrape down the sides as needed with a rubber spatula. Add the apple sauce, water, and vanilla. Continue mixing until everything is light and somewhat airy.

Step 4

Now, stop to scrape the sides down with your rubber spatula and add the flour / baking soda / salt mix. Continue mixing until everything is totally combined.

Step 5

Remove your electric mixer and fold in the chocolate chips with a rubber spatula or large wooden spoon. Now you have your cookie dough!

Step 6

Drop your cookies onto an ungreased (non-stick) cookie sheet one at a time. We use about a heaping 1/2 Tbsp of dough per cookie which yields about 2 dozen. Whatever size you’re using, make sure you leave about 1-2 inches between each cookie on the baking sheet.

Step 7

Finally, bake your cookies for 17-19 minutes at 300F. Stay closer to 17 minutes for the best chewy cookie results. When done baking, allow them to cool for at least 5 minutes on a wire rack before eating and enjoy!

Step 8

Leftovers can be stored in an air-tight container on the counter for up to one week, in the fridge for up to 2 weeks, or the freezer for at least 2 months.