Description
These Easy Vegan Chocolate Chip Cookies are a delicious and simple treat made with plant-based ingredients. Featuring coconut oil and almond milk, these cookies are soft, chewy, and loaded with vegan chocolate chips. Perfect for those following a vegan lifestyle or anyone craving classic chocolate chip cookies without dairy or eggs.
Ingredients
Scale
Wet Ingredients
- 1 cup coconut oil (solid, not melted)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
Dry Ingredients
- 2 1/2 cups all-purpose flour (or a gluten-free baking mix)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups vegan chocolate chips
Instructions
- Prepare Your Ingredients: Ensure all ingredients are at room temperature. The coconut oil should be solid but soft enough to cream easily with the sugars.
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream the Coconut Oil and Sugars: In a large bowl, combine the coconut oil, brown sugar, and white sugar. Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes until the mixture is smooth and creamy.
- Add Vanilla and Almond Milk: Mix in the vanilla extract and almond milk until the batter is thoroughly combined and smooth.
- Sift the Dry Ingredients: In another bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. This step ensures even ingredient distribution and removes any lumps.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the Chocolate Chips: Using a spatula, gently fold in the vegan chocolate chips to evenly distribute them throughout the dough.
- Chill the Dough (Optional): For thicker and chewier cookies, chill the dough in the refrigerator for about 30 minutes before baking.
- Scoop the Dough: Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing each about 2 inches apart.
- Bake: Bake the cookies for 10 to 12 minutes until the edges are golden brown and the centers look slightly underbaked for a soft texture.
- Cool the Cookies: After baking, let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For thicker cookies, chilling the dough is recommended but optional.
- You can substitute almond milk with any other plant-based milk such as soy, oat, or coconut milk.
- Ensure the coconut oil is solid but soft to achieve the right cookie texture.
- Use parchment paper or silicone baking mats to prevent the cookies from sticking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If using gluten-free flour, ensure your mix contains xanthan gum for best results or add it separately.
