Vegan Mini Chocolate Chip Cookies
These super buttery, amazing vegan chocolate chip cookies taste just like those classic "mall cookies" that always intoxicated you with their dreamy aroma in the mall food court. Accents of vanilla, oats and walnuts.
Servings: 32 mini cookies
Ingredients
Wet:
- 2 sticks of vegan butter (Earth Balance)
- ¾ cup brown sugar, organic
- ⅓ cup raw sugar
- 1 tablespoon vanilla extract
- 7oz. silken tofu
- 1 ½ tablespoon aqua faba (chickpea brine)
Dry:
- 1 teaspoon baking soda
- 2 ¼ cups organic white flour
- ⅛ teaspoon pink salt
Fold ins:
- ⅓ cup rolled oats
- ¼ cup walnuts
- 1 bag vegan chocolate chips
Instructions
- Add all the wet ingredients to a large mixing bowl. Using a hand or stand mixer, beat until fluffy - I try to beat for a few minutes, not just until things are combined.
- Add in the salt, baking soda and a third of the flour. Blend again with your mixer until smooth. Add more flour. Beat. And then add all the flour and whip until smooth and fluffy.
- Fold in the walnuts, oats and chocolate chips.
- Cover the mixing bowl with plastic wrap and place the dough in the fridge. Chill for at least two hours - overnight is best!
- Day of baking: Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Take a little over a tablespoon of dough and roll into a ball, place on the baking sheet. Repeat until all the dough is used up. Note: If you only want to bake half the dough the first day, you can chill the remaining dough in the fridge, covered, for up to five days.
- Bake at 350 for ten minutes. Cool on a baking rack and serve!