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Easy Vegan Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 51 reviews
  • Author: Elizabeth
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Easy Vegan Chocolate Chip Cookies are a delicious plant-based twist on the classic favorite. Made with coconut oil, almond milk, and vegan chocolate chips, they deliver a perfect balance of chewy and gooey textures with rich chocolate flavor. Quick to prepare and baked to perfection, these cookies are ideal for anyone seeking a dairy-free, egg-free treat that doesn’t compromise on taste.

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

  1. Prepare Your Ingredients: Ensure all ingredients are at room temperature. The coconut oil should be solid but soft enough to mix smoothly with the sugars.
  2. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  3. Cream the Coconut Oil and Sugars: In a large mixing bowl, combine the coconut oil, brown sugar, and white sugar. Use a hand mixer or stand mixer on medium speed and beat for 2 to 3 minutes until the mixture is smooth and creamy.
  4. Add Vanilla and Almond Milk: Mix in the vanilla extract and almond milk thoroughly to combine with the creamed sugar and coconut oil mixture.
  5. Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. This will remove lumps and ensure even distribution of leavening agents.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or spoon until just combined. Take care to avoid overmixing which can make cookies tough.
  7. Fold in the Chocolate Chips: Gently fold the vegan chocolate chips into the cookie dough using a spatula to distribute them evenly without breaking them.
  8. Chill the Dough (Optional): For thicker, chewier cookies, chill the dough in the refrigerator for about 30 minutes before baking.
  9. Scoop the Dough: Use a cookie scoop or tablespoon to drop portions of dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow for spreading.
  10. Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges turn golden brown and the centers look slightly underbaked for a soft middle.
  11. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven to set, then transfer to a wire rack to cool completely.

Notes

  • Using solid but soft coconut oil helps achieve the right cookie texture.
  • Chilling the dough improves thickness and prevents excessive spreading.
  • You can substitute almond milk with any other plant-based milk you prefer.
  • For gluten-free options, use a gluten-free baking mix instead of all-purpose flour.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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Find it online: https://easycookingworld.com/easy-vegan-chocolate-chip-cookies-recipe/