Vegan Chocolate Chip Cookies
These Vegan Chocolate Chip Cookies are soft, chewy, and full of classic cookie flavor, made in one bowl with coconut oil, almond milk, and plenty of vegan chocolate chips.
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Baking tray
- Parchment paper
- Cookie scoop or large spoon
Ingredients
Cookies
- 1/3 cup sugar
- 1/3 cup brown sugar coconut sugar may be used instead
- 1/3 cup coconut oil softened like butter, not melted
- 1/4 cup unsweetened almond milk or any non-dairy milk of choice
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup vegan chocolate chips plus extra for topping if desired
Instructions
- Preheat the oven to 180°C/350°F. Line a large baking tray with parchment paper or use a cookie sheet.
- In a large mixing bowl, combine the brown sugar, white sugar, and softened coconut oil. Whisk well until the mixture looks glossy.
- Add the almond milk and vanilla extract, then mix until smooth and combined.
- Add the sifted all-purpose flour, baking powder, baking soda, and salt. Mix until a soft cookie dough forms.
- Use a rubber spatula to fold in the vegan chocolate chips.
- Form 12 to 15 balls of dough using a 2-inch cookie scoop or a large spoon.
- Place the dough balls on the prepared tray and press a few extra chocolate chips on top if desired.
- Bake for 10 to 11 minutes, or until the edges are slightly golden.
- Remove the cookies from the oven and let them cool completely on the tray before serving.
Notes
Use softened coconut oil that has the texture of softened butter. Do not use melted coconut oil, or the cookie dough may become too loose.
Sifting the flour helps the dough mix evenly and keeps the cookies soft instead of heavy.
The cookies are ready when the edges look lightly golden. They will continue to set as they cool on the tray.
Coconut sugar can be used instead of brown sugar.
Store leftovers at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
To bake from frozen dough, let the dough thaw in the fridge or at room temperature until chilled but workable, then bake as directed.
Nutrition
Calories: 185kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 105mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Calcium: 25mg | Iron: 1mg