Chewy Chips Ahoy Copycat! (Vegan Chocolate Chip Cookies)

Name: Chewy Chips Ahoy Copycat! (Vegan Chocolate Chip Cookies)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20 serving
Ingredients: 1 cup all purpose flour (120g); 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup golden monk fruit sweetener (48g); 1/4 cup monk fruit sweetener (48g); 1/4 cup almond milk (60g); 2 Tbsp unsweetened applesauce (30g); 2 Tbsp melted coconut oil (30g); 2 tsp pure vanilla extract; 1/4 cup mini chocolate chips (60g)

User Reviews

5.0

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
20
Calories
51 kcal
Course
Dessert
Cuisine
American

Chewy Chips Ahoy Copycat! (Vegan Chocolate Chip Cookies)

Heidi Hunt

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The best Healthy Vegan Chocolate Chip Cookies! They are easy to make, only 50 calories and taste JUST like Chewy Chips Ahoy Cookie's!!!

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Ingredients

Servings

1 cup all purpose flour (120g)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup golden monk fruit sweetener (48g) or brown sugar
1/4 cup monk fruit sweetener (48g) or sugar
1/4 cup almond milk (60g)
2 Tbsp unsweetened applesauce (30g) can omit if needed
2 Tbsp melted coconut oil (30g) or melted butter
2 tsp pure vanilla extract
1/4 cup mini chocolate chips (60g)

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Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Add the dry ingredients to a bowl. Whisk until there are no clumps.
Add the milk, applesauce, melted coconut oil, and vanilla to the bowl. Stir until the wet and dry ingredients are combined. Then, fold in the chocolate.
Add the dough to the baking sheet and shape into cookies (I was able to make 20).
Bake for 8-10 minutes or until the edges JUST start to turn golden. Be careful not to over-bake! They should still be a little gooey in the middle when you take them out. They will continue to set when you take them out and this is what helps gives the cookies the best gooey, chewy texture without over-baking!
Remove from the oven, let cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.

Equipments used:

Notes

To make gluten-free: use gluten-free flour like Bob's Red Mill and King Arthur. Or use certified gluten-free oat flour.
To make dairy-free: use dairy-free milk and dairy-free chocolate chips.
To store: keep cookies stored in an air tight container at room temperature for 3-4 days.
*Nutrition calculated using monk fruit sweetener. If using sugar, each cookie is 71 calories and has 11.6g carbs (fat and protein are the same).