Chewy Chips Ahoy Copycat! (Vegan Chocolate Chip Cookies)
User Reviews
5
Chewy Chips Ahoy Copycat! (Vegan Chocolate Chip Cookies)
Description
This vegan cookie recipe combines dry ingredients including all-purpose flour, baking soda, salt, and sweeteners, then incorporates wet ingredients such as almond milk, applesauce, melted coconut oil, and vanilla extract to create a dough. Mini chocolate chips are folded in before shaping the dough into individual cookies. Baking at 350°F for 8 to 10 minutes allows the edges to develop light golden color while maintaining a soft, gooey interior that solidifies as it cools, resulting in a chewy texture similar to standard chocolate chip cookies.
The cookies provide a dairy-free and egg-free option using applesauce as a binder. Adjustments such as substituting gluten-free flours or dairy-free milk and chocolate chips can be made to accommodate dietary preferences. Consuming freshly baked cookies after cooling ensures optimal chewiness and texture.
Store the cooled cookies in an airtight container at room temperature for up to four days to maintain freshness.
Ingredients
- 1 cup all-purpose flour 120g
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup Monk Fruit Sweetener or brown sugar, golden, 48g
- 1/4 cup Monk Fruit Sweetener or sugar, 48g
- 1/4 cup almond milk 60g
- 2 Tbsp unsweetened applesauce can omit if needed, 30g
- 2 Tbsp coconut oil or melted butter, melted, 30g
- 2 tsp vanilla extract pure
- 1/4 cup mini chocolate chips 60g
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.
Notes
- To make gluten-free cookies, replace all-purpose flour with certified gluten-free flour options like Bob's Red Mill or oat flour.
- Use plant-based milk and dairy-free chocolate chips to keep the recipe dairy-free.
- Store baked cookies in an airtight container at room temperature; they remain fresh for 3 to 4 days.
- Monitor baking time closely; removing cookies when edges just begin to turn golden preserves the chewy center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Serving | 1cookie (18g) | |
| Calories | 51kcal | 3% |
| Carbohydrates | 6.6g | 2% |
| Protein | 0.4g | 1% |
| Fat | 2.5g | 4% |
| Saturated Fat | 1.8g | 9% |
| Fiber | 0.6g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
