Vegan Chocolate Chip Cookies
User Reviews
4.8
Vegan Chocolate Chip Cookies
Description
This vegan chocolate chip cookie recipe uses melted coconut oil instead of butter and replaces eggs with applesauce, producing a soft and moist dough. Brown sugar and granulated sugar add sweetness and contribute to the chewy texture. The dough includes vegan chocolate chips folded in for sweet pockets throughout each cookie. The cookies are scooped and slightly flattened before baking at 375 degrees Fahrenheit until the edges just turn golden, keeping the center soft.
The cookies are slightly greasy due to the coconut oil, so blotting excess with a paper towel is optional before baking. They don’t spread much while baking, requiring the dough to be flattened by hand. These cookies suit those seeking a vegan and optionally gluten-free cookie using common pantry ingredients.
Store leftovers covered at room temperature for up to four days or freeze them for up to a month. Allow cookies to cool on the pan after baking to set their shape before transferring to a rack.
Ingredients
- ¾ cup coconut oil melted
- 1 cup light brown sugar tightly packed
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup applesauce unsweetened
- 3 cups flour all purpose or gluten free 1 to 1 flour
- 1 tsp baking soda
- pinch salt sea salt
- 1 cup chocolate chips vegan
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl, add melted coconut oil, brown sugar and granulated sugar. Stir until combined.
- Add in vanilla extract and applesauce. Stir to combine.
- Then, add in flour, baking soda, and sea salt. Stir until combined.
- Fold in chocolate chips. The dough may look slightly greasy due to the coconut oil.
- Use an ice cream scooper to scoop balls of dough onto lined baking pan.
- Then, use hands to slightly flatten each ball of dough into a cookie shape. These cookies do not spread much while baking.
- Bake for 8 to 9 minutes or until edges are lightly golden brown.
- Lastly, remove from oven. Allow cookies to cool on pan for 5 to 10 minutes before transferring to a cooling rack.
Notes
- Melt coconut oil ahead to allow sufficient cooling before mixing with other ingredients.
- Use applesauce as an egg replacement; other vegan egg substitutes have not been tested with this recipe.
- Both gluten-free 1-to-1 flour and all-purpose flour can be used interchangeably.
- If dough appears greasy, lightly blot excess oil before baking.
- Bake cookies until edges just turn golden to keep the center soft and gooey.
- Store baked cookies covered at room temperature for up to 4 days or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 78mg | 3% |
| Potassium | 53mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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