Easy Vegan Chocolate Chip Cookies
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Easy Vegan Chocolate Chip Cookies
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This is the best vegan chocolate chip cookies recipe you'll ever make! They're dairy-free, egg free and totally delicious! You'll be making batch after batch in no time.
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Ingredients
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1/4 cup almond, oat, soy or rice milk
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 ounce bag vegan chocolate morsels, chopped
Instructions
- Preheat oven to 350° F.
- In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
- Using a mini ice cream scooper or one tablespoon measure, scoop out dough onto a Silpat or parchment-lined baking sheet and gently press down to flatten a bit. For larger cookies, use a 1/4 cup measure to scoop out the dough.
- Bake for 12 minutes or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool. For larger cookies, bake for 14 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Cookie Bites: You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.
- Storage/Freezing: Store these cookies in an airtight container at room temperature for up to a week. For longer storage, place them in labeled freezer bags and freeze for up to 3 months. You can also freeze the dough in balls before baking and then bake from frozen. Just add 2 minutes to the baking time.
- Cookie Bites: You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.
- Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher cookies.
- Substitute the Flour: Feel free to use a cup-for-cup gluten-free flour in place of the all purpose flour to make these cookies gluten-free.
- Chill the dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Experiment with add-ins: Feel free to add nuts, dried fruit, or even a sprinkle of flaky sea salt on top of the cookies before baking for an extra touch of flavor.
Nutrition Information
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Calories
172kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Sodium
118mg
(5%)
Potassium
24mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 118mg | 5% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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