5-Ingredient Chocolate Chip Cookies

Don't worry, ads are not going to appear on your printed document!

5 from 2 votes

Scan this to go to the updated recipe!

www.theconsciousplantkitchen.com

These 5-Ingredient Chocolate Chip Cookies are super simple egg-free, dairy-free cookies with a chewy texture inside and crispy edges. They are ready in under 25 minutes and are sure to not last long on your table.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/5-ingredient-chocolate-chip-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 349.9kcal

Author: Carine Claudepierre

Ingredients

1 cup All-Purpose Flour (note 1)
1 tablespoon Almond Milk (note 2)
½ cup Dairy-Free Butter (Unsalted) softened at room temperature (note 3)
½ cup Sugar (note 4)
½ cup Dark Chocolate Chips (note 5)

Optional

1 teaspoon Vanilla Extract for flavor

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Set aside.
In a large mixing bowl, or the bowl of your stand mixer, add softened plant-based butter and sugar.
Using the paddle attachment or electric beater, beat the butter and sugar until creamy and smooth. You can also work the butter with a rubber spatula pressing and kneading, but it takes more time - 2-3 minutes.
Add milk, flour, beat until creamy and smooth.
Fold in the chocolate chips and beat to incorporate evenly.
Use a cookie dough scoop to grab some cookie dough and release it on the baking sheet. Place all the cookies on the baking sheet, leaving two thumbs of space between them.
You don't have to press down the cookies if you like them thick. They do spread a lot while baking.
Bake the cookies for 15 minutes at 350 °F (180 °C) until the sides are golden.
Let them cool down on the cookie sheet for 10 minutes at room temperature, then on a cooling rack.

Notes

Note 1: I didn't try the recipe with all-purpose gluten-free flour, it might work if you use a 1:1 blend.

Note 2: Any milk can be used. Add an extra tablespoon of milk if the batter is too dry.

Note 3: Margarine also works.

Note 4: you can swap for 1/4 cup white sugar + 1/4 cup brown sugar for a chewier texture.

Note 5: Any type of chocolate chips works. Semi-sweet or dark are fine.

Storage: You can store the cookies in the fridge in an airtight container for up to 4 days or freeze them in Ziploc bags for up to 1 month.

Nutrition