Flat, Chewy, Thin, Vegan Chocolate Chunk Cookies
Thin chewy chocolate chunk cookies made with vegan butter and golden syrup.
Servings 20 cookies
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (210 grams)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1/16 teaspoon cinnamon
- 9 ½ to 10 tablespoons Earth Balance (140 grams)
- ½ cup organic light brown sugar (100 grams)
- ⅓ cup organic granulated sugar (67 grams)
- 3 tablespoons Lyle's Golden Syrup or corn syrup (54 grams)
- 1 drop blackstrap molasses (optional) (1-2 grams)
- 2 ½ teaspoons vanilla extract
- 1 ½ tablespoons soy milk (21 grams)
- 9 oz vegan chocolate, cut into chunks
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix together the flour, baking soda, salt and cinnamon and set aside.
- Put the butter, both sugars, corn syrup, a little blackstrap molasses (if using), and vanilla extract in a mixing bowl. Beat with an electric mixer just until smooth.
- Add the flour mixture and stir until blended.
- Add the chocolate chunks and shape into about 20 balls or use a cookie scoop and scoop out mounds of dough. You can chill the dough balls for several hours or bake immediately.
- Arrange the dough balls/mounds about 2 ½ inches apart on a parchment lined baking sheet.
- Bake at 350 degrees for about 12 minutes. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack OR just slide the parchment paper off the tray and let the cookies cool directly on the parchment.
- Store the cookies in a heavy duty freezer bag in the freezer.
