Vegan Chocolate Chip Cookies with Coconut Oil
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
22
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Calories
141 kcal
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Course
Baked Goods
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Cuisine
Vegan
Vegan Chocolate Chip Cookies with Coconut Oil
Description
Vegan Chocolate Chip Cookies with Coconut Oil combine plant-based ingredients to create a tender and flavorful treat. Solid coconut oil, not melted, serves as the fat base and works with a flaxseed slurry that replaces eggs, providing moisture and binding. The dough is developed carefully by gradually adding flour to achieve a texture between batter and soft dough, ensuring the cookies do not turn dry or crumbly.
Baking at 350°F (180°C) for about 10 minutes produces lightly golden cookies with wrinkled surfaces after being pressed onto a heatproof surface, enhancing texture and appearance. The cookies firm up as they cool, balancing softness and structure.
The recipe advises measuring flour carefully and offers a gluten-free flour blend alternative to accommodate dietary needs. Chocolate chips are folded in last to evenly distribute melty pockets of chocolate, completing the cookie experience.
Handling the dough gently and allowing cooling before transferring prevents breakage. Storing at room temperature preserves freshness for a day.
Ingredients
- 1/2 cup coconut oil on the scant side, solid, not melted, organic, refined
- 1.5 tablespoons Flax Seed let sit for 5 mins until smooth and creamy, ground, mixed with 4.5 tablespoons water
- 1/2 cup brown sugar
- 1/4 cup cane sugar or blend to make powder, fine, or powdered sugar
- 1/4 teaspoon sea salt heaped, fine
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tsp vanilla extract organic
- 1 1/4 cups flour I use unbleached white flour
- 1 cup vegan chocolate chips
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
- Use solid, refined coconut oil to maintain cookie structure and texture.
- Prepare ground flaxseed mixed with water in advance to create a smooth, creamy binder.
- Measure flour by lightly stirring then leveling to avoid overly dense dough.
- For gluten-free cookies, replace regular flour with a blend of rice flour, potato starch, and almond or chickpea flour as directed.
- If dough is too stiff when adding chocolate chips, incorporate non-dairy milk gradually to soften.
- Press freshly baked cookies onto a heatproof surface to create a wrinkled, appealing top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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