Description
Deliciously soft and chewy vegan chocolate chip cookies made with coconut oil and plant-based milk, perfect for a dairy-free and egg-free treat that everyone will enjoy.
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. The coconut oil should be solid but soft enough to cream with the sugars, which will help achieve the right texture.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow 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 mixer or stand mixer on medium speed, beat for 2 to 3 minutes until the mixture is smooth, creamy, and well incorporated.
- Add Vanilla and Almond Milk: Mix in the vanilla extract and almond milk until the wet mixture is fully combined and smooth.
- Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Sifting removes lumps and ensures ingredients are well distributed for even texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in the Chocolate Chips: Using a spatula, gently fold the vegan chocolate chips evenly into the dough without breaking them up.
- Chill the Dough (Optional): For thicker cookies, refrigerate the dough for about 30 minutes. This step is optional but helps prevent excessive spreading during baking.
- 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 room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. The cookies are done when the edges turn golden brown while the centers remain slightly underbaked for a chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute almond milk with any other plant-based milk like soy, oat, or cashew milk.
- Chilling the dough is optional but recommended for thicker, chewier cookies.
- For gluten-free option, use a certified 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.
- If you prefer a nuttier flavor, you can add 1/2 cup chopped nuts such as walnuts or pecans.
