Chewy Chocolate Chip Cookies Made with Melted Butter (vegan/plant-based)

Chocolate chip cookie recipes, even vegan ones–even Doubletree Lookalikes–are a dime a dozen. So what makes this one worthwhile, you ask?

For me, not only are the flavor and texture exceptional, but the ease of not having to use an electric mixer to cream butter and shortening–and then having to clean it up–cinches the deal.

You simply melt the butter on the stove or in the microwave and stir everything together in the same pan or bowl. The whole process is delightfully streamlined.

And if it is brutally hot where you are and the last thing you want to do is bake, I encourage you to go for it and then enjoy these monsters with a big scoop of plant-based vanilla ice cream… or make ice cream sandwiches.

Pro Tip: Add chocolate chips with flour so you aren’t struggling to incorporate the chips into a stiff dough.

Chocolate Chip Cookies with Melted Butter (vegan/plant-based)

Yield: 1 dozen large cookies

1/2 cup vegan butter, melted and slightly cooled
1/2 cup packed dark brown sugar
1/4 cup natural granulated sugar
1/4 cup aqua faba (juice from canned chickpeas)
1 teaspoon vanilla extract
1/2 teaspoon baking soda (not powder)
1/2 teaspoon salt if butter is unsalted
1/4 teaspoon ground cinnamon
1/2 cup oats
1 3/4 cups all-purpose flour
1/2 cup mini vegan chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with silpat or parchment paper. Melt butter in saucepan over medium heat or for about sixty seconds in microwave. Cool slightly. Stir in both sugars, aqua faba, vanilla extract, baking soda, salt if using, and cinnamon. When completely combined, stir in oats. Then add all the flour and chocolate chips, and stir until completely combined. Dough will appear soft, but will bake up perfectly with just the right amount of spread. *Divide into 12 equal mounds–about 3-4 tablespoons–approximately 2 inches apart. Bake 15 minutes or until set and golden brown. Cool on baking sheet.

*I use the bakery style double-cookie scoop method in which you make twelve mounds with a two tablespoon cookie scoop and then place another mound of the same size on top of each pressing down firmly.