Minutes Prep time: 30
Minutes Total time: 300
Servings: 16
Difficulty: Intermediate
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick Earth Balance® Vegan Buttery Sticks, melted
1 cup firmly packed brown sugar
1/4 cup oat milk
1 tablespoon white miso
1-1/2 teaspoons vanilla extract
1 cup vegan semisweet chocolate chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 29 mg | 3% |
| Carbohydrate | 33 g | 11% |
| Cholesterol | 0 | |
| Total Fat | 9 g | 14% |
| Iron | 1 mg | 7% |
| Calories | 216 kcal | 11% |
| Sodium | 169 mg | 7% |
| Protein | 2 g | 4% |
| Saturated Fat | 4 g | 19% |
| Sugars | 19 g | 2% |
| Vitamin C | 0 |
Stir flour, baking soda, baking powder, and salt together in small bowl.
Blend melted Earth Balance® and brown sugar in a large bowl with an electric mixer on medium-high speed until lightened in color, about 2 minutes. Reduce speed to low and pour in oat milk, miso, and vanilla and mix until blended.
Pour in flour mixture and mix just until blended. Stir in chocolate chips. Line a baking sheet with parchment paper. Scoop dough into 2 tablespoon portions onto baking sheet. Cover and refrigerate at least 4 hours.
Adjust oven racks to upper and lower third of oven. Preheat oven to 375°F. Divide dough balls onto 2 parchment-lined baking sheets. Bake 12 to 14 to minutes, until cookies are lightly browned, rotating pans halfway through bake time. Cookies will still be soft in the center. Let cool on baking sheets 5 minutes.
Remove cookies to wire rack to cool completely and serve your vegan chocolate chip cookies!
White miso adds a salty, savory, caramel flavor to the vegan chocolate chip cookies. You can find it in the Asian section at a supermarket but if you don’t have it, you can leave it out!
Vegan Chocolate Chip Cookies
