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Vegan Chocolate Chip Cookies with Coconut Oil
4.9 from 150 votes

Vegan Chocolate Chip Cookies with Coconut Oil

These vegan chocolate chip cookies use solid coconut oil and a flaxseed mixture as an egg substitute to achieve a soft yet structured dough. Brown and cane sugars lend a balanced sweetness, while the inclusion of vegan chocolate chips adds rich bursts of melted chocolate. Baking to a light golden edge ensures a tender cookie with slightly crisp edges. The recipe includes tips for gluten-free adaptations and adjusting dough consistency for the best texture.

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

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F / 180ºc. Line a large baking sheet with parchment.
  2. 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.
  3. 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. *
  4. Add the chocolate chips and fold in well. **
  5. Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
  6. Bake for 10 minutes or until just slightly golden.
  7. Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.
  8. 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

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%)

Nutrition Facts

Serving: 22 Serving

Amount Per Serving

Calories 141

% 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.