Chocolate Chip Vegan Cookies for Non Vegans Too
Indulge in the ultimate sweet treat with these "Chocolate Chip Vegan Cookies for Non Vegans Too," a recipe that proves plant-based baking can win over even the most skeptical dessert lovers. These delightful cookies boast a perfectly chewy texture, thanks to the magic of melted coconut oil and non-dairy milk, while rich brown sugar and vanilla extract lend them their irresistible flavor. Loaded with gooey vegan chocolate chips in every bite, they’re a must-try for anyone craving classic chocolate chip cookies—without compromising on quality or flavor. Ready in just 25 minutes, these cookies are irresistibly easy to make and sure to impress vegans and non-vegans alike. Perfect for satisfying your cookie cravings or sharing with friends, they store wonderfully in an airtight container for up to 5 days (if they last that long!).
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.25 cup Non-dairy milk (like almond, soy, or oat milk)
- 2 teaspoons Vanilla extract
- 1.5 cups Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the melted coconut oil, brown sugar, and granulated sugar until combined and smooth.
Add the non-dairy milk and vanilla extract to the wet ingredients, and whisk again until fully incorporated.
Gradually add the dry ingredients into the wet mixture, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the vegan chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop evenly sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but the cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your vegan chocolate chip cookies! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 534.8 g | 194% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 302.6 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 199 mg | 15% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1657 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
