Vegan McDonald’s Copycat Chocolate Chip Cookies
Soft and chewy McDonald’s copycat chocolate chip cookies made without dairy or eggs and filled with vegan semi-sweet chocolate chips.
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Servings: 20 cookies
Ingredients
- ½ cup salted plant based butter melted
- ½ cup cane sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened applesauce
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet vegan chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Add the melted plant based butter, cane sugar, and brown sugar to a large mixing bowl. Beat for about 2 minutes, until fluffy and well combined.
- Add the vanilla extract and unsweetened applesauce. Beat for another 10 seconds.
- Add the flour, baking soda, and salt. Mix until almost combined, leaving a few small traces of flour.
- Add the vegan chocolate chips and gently fold everything together just until combined. Do not overmix.
- Scoop evenly sized portions of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake at 350°F for 9–11 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Don’t overmix the cookie dough after adding the flour.
- Add the chocolate chips while a few traces of flour are still visible, then fold everything together.
- Check the cookies at 9 minutes if you prefer a softer center.
- Allow the cookies to finish setting on the baking sheet before moving them.