I baked these vegan chocolate chip cookies for my family’s movie night last weekend. The chocolate chips melted into the dough, and my dad said they were better than the version he grew up with.
Deliciously Chewy Vegan Chocolate Chip Cookies
These cookies feature the rich flavor of dark chocolate combined with a chewy, melt-in-your-mouth texture. Taking about 25 minutes to prepare and bake, this recipe yields approximately 12 cookies, perfect for sharing or enjoying on your own.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, brown sugar, and granulated sugar until well combined. Add the almond milk and vanilla extract, mixing thoroughly.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the vegan chocolate chips.
- Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake for 10-12 minutes or until the edges are golden and the centers look slightly underbaked.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 12 cookies
- Calories: 150kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 20g
I store the cookies in an airtight container at room temperature for up to five days. The edges stay crisp, and I let cookies come to room temperature before serving.
