Description
Delight in these easy vegan chocolate chip cookies that are soft, chewy, and packed with dairy-free chocolate chips. Made with coconut oil and plant-based milk, these cookies are perfect for a compassionate treat without compromising on flavor or texture. Ideal for vegans and anyone craving a classic cookie with a plant-based twist.
Ingredients
Scale
Wet Ingredients
- 1 cup coconut oil (solid, not melted)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
Dry Ingredients
- 2 1/2 cups all-purpose flour (or a gluten-free baking mix)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups vegan chocolate chips
Instructions
- Prepare Your Ingredients: Ensure all ingredients are at room temperature. Coconut oil should be solid but soft enough to cream smoothly with the sugars, which helps create a nice texture for the dough.
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent cookies from sticking and promote even baking.
- Cream the Coconut Oil and Sugars: In a large bowl, combine the solid coconut oil, brown sugar, and white sugar. Using a hand or stand mixer on medium speed, beat for 2–3 minutes until the mixture is smooth and creamy, which will help trap air for light cookies.
- Add Vanilla and Almond Milk: Stir in the vanilla extract and almond milk until fully incorporated, adding moisture and flavor to the dough.
- Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt to remove any lumps and distribute the leavening agents evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender and soft.
- Fold in the Chocolate Chips: Carefully fold the vegan chocolate chips into the dough using a spatula, ensuring the chips are evenly dispersed throughout the batter.
- Chill the Dough (Optional): For thicker, chewier cookies, place the dough in the refrigerator for about 30 minutes. This step is optional but recommended for best texture.
- Scoop the Dough: Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10–12 minutes until the edges turn golden brown while the centers still look slightly underbaked, ensuring a chewy texture when cooled.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Chilling the dough before baking helps achieve thicker cookies with a chewier texture.
- You can substitute the all-purpose flour with a gluten-free baking mix for a gluten-free version.
- Make sure the coconut oil is solid but soft for proper creaming with the sugars.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Store baked cookies in an airtight container to maintain freshness for up to 5 days.
