Best Vegan Chocolate Chip Cookies Recipe
User Reviews
5
Best Vegan Chocolate Chip Cookies Recipe
Description
The cookie dough combines all-purpose flour, baking powder, baking soda, and salt with melted coconut oil, almond butter, water, vanilla extract, and dark brown sugar, then folded together with vegan chocolate chips. Coconut oil adds a subtle tropical note and necessary fat for texture, while almond butter contributes richness and moisture to the dough.
Baking at 350°F on parchment-lined sheets, the cookies spread evenly with puffed edges that settle into a soft center, giving a balance of chewy and slightly crisp. The recipe suggests baking one pan at a time for control, cooling on the baking sheet to allow the cookies to firm up and crack attractively.
These cookies appeal to those seeking vegan desserts with familiar chocolate chip cookie qualities, offering flexibility to use different nut or seed butters and the option to chill dough for easier handling. Proper equipment like scoops and parchment-lined trays helps produce uniform results.
Ingredients
- 10 ounces vegan chocolate chips at least 70% cocoa), if from a bar, chopped, or from a bar
- 2 cups all-purpose flour 9 ounces/250g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup coconut oil 4 ounces, melted
- 1/3 cup almond butter unsweetened creamy natural, 3.15 ounces
- 6 tablespoons water 3 ounces
- 2 teaspoons vanilla extract pure
- 1 1/4 cups dark brown sugar 9.35 ounces, tightly packed
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the coconut oil, almond butter, water, and vanilla until smooth. Add the sugar and whisk until combined. Add the dry ingredients and mix with a rubber spatula until just combined. add the chopped chocolate and mix until evenly distributed throughout.
- Use a 3-tablespoon cookie dough scoops to portion the cookie dough into balls and place them at least 3 inches apart on the prepared sheet pans. If the cookie dough seems too soft to scoop, refrigerate for about 45 minutes to an hour. Bake one pan at time for 12 minutes, until the edges have set but the centers are still gooey.
- The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies feel firm to the touch. Repeat with remaining cookie dough balls (or freeze it to bake later). Serve warm or at room temperature. Top with flaky salt, if you like. The cookies can be stored, in an airtight container at room temperature, for up to 3 days.
Notes
- Use coconut oil to achieve the right texture and subtle flavor; refined coconut oil results in a milder taste.
- Almond butter can be substituted with tahini or peanut butter, adjusting flavor accordingly.
- If dough is too soft to scoop, refrigerate for 45 minutes to an hour before baking.
- Bake cookies one pan at a time on parchment-lined sheets for even baking and easy cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 16g | |
| Calories | 89kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Sodium | 120mg | 5% |
| Potassium | 38mg | 1% |
| Sugar | 16g | 32% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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