The Most Wonderful Vegan Chocolate Chip Cookies Ever
User Reviews
4.9
The Most Wonderful Vegan Chocolate Chip Cookies Ever
Description
The Most Wonderful Vegan Chocolate Chip Cookies Ever use solid coconut oil combined with brown sugar and vanilla for sweetness and fat, while coconut milk and unsweetened applesauce provide moisture and help bind the dough without eggs. Flour, baking soda, and salt are mixed separately and then folded in, making a thick batter that holds chocolate chips well.
Baking at 375°F lets the edges crisp lightly while the centers set without drying out. Pressing additional chocolate chips on warm cookies enhances their chocolate presence. Optional flaky sea salt adds contrast to the sweetness. After resting on the baking sheet, the cookies firm up for easy handling.
This recipe offers a vegan treat with balanced texture—crisp edges and tender middles—ideal for those avoiding dairy or eggs. Cookie dough consistency can be adjusted with small amounts of flour or coconut milk to suit.
Ingredients
- 1/2 cup coconut oil solid but scoop-able
- 1 light brown sugar 1/4 cup, packed
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk thicker Thai variety preferred, any will work
- 1/4 cup applesauce unsweetened
- 2 all-purpose flour be sure not to pack your flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips use vegan chocolate chips if vegan; divided
- sea salt flaky, optional
Instructions
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
- Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
- Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.
Notes
- If dough is too sticky, incorporate an additional tablespoon of flour at a time.
- If dough is too dry, add a tablespoon of coconut milk gradually to achieve desired consistency.
User Reviews
Overall Rating
4.9
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