Freeze-And-Bake Chocolate Chip Cookies
- 20m Prep Time
- 13m Cook Time
- 35m Ready In
These chocolate chip cookies are made with plant-based ingredients and can be frozen for later baking. Simply prepare the dough, portion into mounds, freeze, and bake whenever you want a warm, gooey treat.
Ingredients
- 473 ml all-purpose flour
- 4.93 ml baking soda
- 2.46 ml kosher salt
- 237 ml plant-based dark chocolate chips
- 237 ml plant-based semisweet chocolate chips
- 118 ml firmly packed dark brown sugar
- 118 ml granulated sugar
- 118 ml canola oil
- 9.86 ml pure vanilla extract
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7.77 mg
- Iron: 1.41 mg
- Magnesium: 20.8 mg
- Phosphorus: 41 mg
- Potassium: 74.6 mg
- Zinc: 0.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 4.93 ml baking soda
- 2.46 ml kosher salt
- 237 ml plant-based dark chocolate chips
- 237 ml plant-based semisweet chocolate chips
- 118 ml firmly packed dark brown sugar
- 118 ml granulated sugar
- 118 ml canola oil
- 9.86 ml pure vanilla extract
Let's Cook
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Step 1.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Add 1 cup plant-based dark chocolate chips and 1 cup plant-based semisweet chocolate chips, and toss to coat the chips in the flour mixture; set aside.
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Step 2.
In a second bowl, break up ½ cup firmly packed dark brown sugar with your fingers or a fork to remove any lumps. Add ½ cup granulated sugar, ½ cup canola oil, ¼ cup water, and 2 teaspoons pure vanilla extract, and whisk until well combined.
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Step 3.
Add the flour-chocolate chip mixture to the wet ingredients and stir with a spatula or wooden spoon until just combined and no streaks of flour remain. The dough will be crumbly.
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Step 4.
Line a cookie sheet with parchment paper. Using a ¼-cup measure, scoop out mounds of dough and place them on the prepared sheet, gently gathering the dough together with your hands without pressing firmly. Freeze the cookie dough mounds for 30 minutes, until solid.
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Step 5.
Transfer the frozen dough mounds to a freezer-safe airtight container or resealable plastic bag, label with the date, and store in the freezer for up to 3 months.
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Step 6.
When ready to bake, preheat the oven or toaster oven to 375°F. Line a small baking sheet or toaster oven tray with parchment paper. Place 1 or 2 frozen cookie dough mounds on the sheet, spacing them at least 2 inches apart if baking more than one.
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Step 7.
Bake until the edges are golden brown, 10 to 13 minutes, rotating the pan halfway through for even baking. Let the cookies cool completely on the pan on a wire rack before serving.