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Vegan Chocolate Chip Cookies

Delicious vegan chocolate chip cookies that are soft in the middle and crisp on the outside, made with everyday ingredients.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup coconut oil (melted, but cooled) or canola oil Use canola oil if coconut isn’t preferred.
  • 1 cup brown sugar Coconut sugar can be used as a substitute.
  • 1/4 cup almond milk Swap for any plant milk you love, like oat milk.
  • 2 teaspoons vanilla extract Use real vanilla extract, not imitation.
Dry Ingredients
  • 2 cups all-purpose flour Gluten-free flour blends can work but may alter texture.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Don't skip the salt; it enhances the chocolate flavor.
Chocolate Chips
  • 1 cup vegan chocolate chips Key ingredient. Look for suitable brands in stores.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine melted coconut oil and brown sugar. Cream until smooth.
  3. Add almond milk and vanilla extract, and stir until well combined.
  4. In a separate bowl, mix the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
  6. Fold in the vegan chocolate chips.
  7. Scoop golf-ball-sized portions of dough onto a lined baking sheet.
Baking
  1. Bake for about 10 minutes for chewy cookies, or 11-12 minutes for a crispier texture.
  2. Allow to cool before eating, as they will settle down after coming out of the oven.

Notes

If the dough is too sticky, chill in the fridge for 20 minutes or add flour gradually. Cookies can be enjoyed without being visually perfect—trust the taste!