Vegan Breakfast Burritos
Make delicious vegan breakfast burritos in just 25 minutes! This easy recipe features simple ingredients and step-by-step instructions for a perfect morning meal.
Equipment
- oven
- baking sheets
- parchment paper
- medium bowl
- large bowl
- electric mixer
- whisk
- spatula
- measuring cups
- measuring spoons
- wire rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
Wet Ingredients
- 1/2 cup unsalted butter softened at room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this dry mixture aside.
- In a separate large bowl, use an electric mixer on medium speed to beat the softened butter, brown sugar, and granulated sugar together for about 2 minutes, until the mixture is light, pale, and fluffy.
- Beat the eggs into the butter mixture one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain.
- Use a sturdy spoon or spatula to fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 9 to 11 minutes, or until the edges are golden brown and the centers appear slightly soft and puffy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.