Vegan Chocolate Chip Cookies with Coconut Oil

Name: Vegan Chocolate Chip Cookies with Coconut Oil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 22 serving
Ingredients: 1/2 cup solid not melted organic refined coconut oil; 1.5 tablespoons ground flax seeds mixed with 4.5 tablespoons water; 1/2 cup brown sugar; 1/4 cup Fine cane sugar or powdered sugar; 1/4 teaspoon heaped fine sea salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 2 tsp organic vanilla extract; 1 1/4 cups Flour; 1 cup vegan chocolate chips

User Reviews

4.9

150 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
22
Calories
141 kcal
Course
Baked Goods
Cuisine
Vegan

Vegan Chocolate Chip Cookies with Coconut Oil

Danielle Hudson

Report

The Best Vegan Chocolate Chip Cookies. Palm oil-free! Gluten-free option. Somer's Easy Classic Chocolate Chip Cookies that are perfect for the holidays, bake sales and gifting. Vegan Nut-free Soy-free Palm oil-free Recipe. Makes 22 to 24 cookies

Share:

I Made This!

112 people made this

Print

31 people printed this

Save this

90 people saved this

Ingredients

Servings

1/2 cup solid not melted organic refined coconut oil on the scant side
1.5 tablespoons ground flax seeds mixed with 4.5 tablespoons water let sit for 5 mins until smooth and creamy
1/2 cup brown sugar
1/4 cup Fine cane sugar or powdered sugar or blend to make powder
1/4 teaspoon heaped fine sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tsp organic vanilla extract
1 1/4 cups Flour, I use unbleached white flour
1 cup vegan chocolate chips,

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F / 180ºc. Line a large baking sheet with parchment.
Add all ingredients coconut oil through vanilla extract to a stand mixer and beat until light and fluffy. Or add a bowl and beat with a hand held beater until fluffy.
Add 1 cup flour and mix in. Add 1/4 cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You dont want a crumbly dryish mixture, so add just enough to get to somewhere between a stiff batter and soft dough. *
Add the chocolate chips and fold in well. **
Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
Bake for 10 minutes or until just slightly golden.
Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.
Let cool on baking sheet for 2-3 minutes. Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool. Try to share with everyone. Store on the counter for the day, and in a closed container for upto 3 days (totally irrelevant information),

Notes

To make these gluten-free: make my Gluten-free Chickpea flour cookies or Almond flour cookies. Or Combine 1/2 cup white rice flour, 1/3 cup potato starch and 1/2 almond flour in a bowl. Add 1 cup of this flour blend to the wet mix at step 3 and mix in. Let it sit for 2 minutes. If the mixture is quite wet, fold in 1 tbsp flour at a time. Add some rice flour/chickpea flour if you run out of the flour mix. The mixture should be wetter than regular flour as rice flour continues to absorb more moisture as it sits. Fold in chocolate chips. Scoop and bake. The cookies are delicate when warm. Let them cool well before transferring. I prefer these with chickpea flour.
* Flours can get packed differently in storage. Lightly stir, scoop and level, to measure the flour. Depending on the flour and the measuring errors of other ingredients, you might need all or a bit less of the flour.
** If the mixture feels crumbly or too stiff when mixing in the chocolate chips, sprinkle some non dairy milk and mix in.
Nutritional values based on one cookie

Nutrition Information

Show Details

Calories 141kcal (7%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 5g (25%) Sodium 53mg (2%) Potassium 36mg (1%) Sugar 11g (22%) Calcium 25mg (3%) Iron 1mg (6%)