These cookies are seriously so delicious. And the best part is you can eat the dough without the risks that come with raw egg consumption! The recipe that I used said they were going to be chewy, but the cookies were much more fluffy. I typed up the recipe of what I did below. Next time I am going to use maybe 3/4 of half the amount of flour and see how they turn out. But seriously, these are just as good as any non-vegan chocolate chip cookie!
Chocolate Chip Cookie Recipe
1/4 cup almond milk
1 teaspoon vanilla
12 oz dairy-free chocolate chips
1 cup of softened vegan butter
1/2 cup brown sugar
1/2 cup sugar
1½ cups flour
1/2 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees Fahrenheit. Whip the margarine and sugars until creamy (it’s a good workout if you don’t have an electric mixer). Add the almond milk and vanilla, and mix until just combined. In a separate bowl, mix the flour salt and baking soda. Then add the dry ingredients to the creamy ingredients and mix until incorporated. Add chocolate chips and mix until well distributed. Don’t over mix. Line a baking sheet with a silpat (or parchment paper) and drop spoonfuls of cookie dough to your baking sheet. Bake cookies for around ten minutes, or until desired crispiness/ gooey-ness is achieved.
abbysveganrecipes 
Hi! Thanks so much for trying the recipe I posted! For me, the cookies sort of flatten out once they cool and are chewy. I’m glad you liked them, happy baking! 🙂
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