Soy-Free Vegan Chocolate Chip Cookies
Indulge in the wholesome goodness of these soy-free vegan chocolate chip cookies—perfect for those with dietary restrictions or anyone seeking a delicious plant-based treat! This recipe combines pantry staples like all-purpose flour, coconut oil, and coconut sugar, creating a naturally sweet and tender cookie base. Unsweetened applesauce adds a subtly fruity note while acting as an egg replacer, and a splash of plant-based milk ensures the dough achieves the ideal consistency. The star ingredient—vegan and soy-free chocolate chips—provides rich, melty bursts of chocolate in every bite. Easy to prepare in just 15 minutes, these soft, chewy cookies bake to golden perfection in under 10 minutes. Whether you enjoy them warm from the oven or pack them for an on-the-go snack, this simple yet indulgent recipe will become your new favorite vegan dessert!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil (melted and cooled)
- 0.75 cups Coconut sugar
- 0.25 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.75 cups Vegan and soy-free chocolate chips
- 2 tablespoons Plant-based milk (e.g., oat milk or almond milk substitute)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil and coconut sugar. Whisk until well combined and smooth.
Stir in the unsweetened applesauce and vanilla extract until well blended.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, stirring gently until just combined. Do not overmix.
Stir in the plant-based milk, one tablespoon at a time, to bring the dough together into a soft but firm consistency.
Gently fold in the vegan and soy-free chocolate chips until evenly distributed throughout the dough.
Scoop approximately 1.5 tablespoons of dough per cookie and shape into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten the cookie dough balls slightly with your fingertips to help them spread evenly during baking.
Bake the cookies for 9-11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade soy-free vegan chocolate chip cookies with your favorite dairy-free milk or as a delightful snack!
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 132.0 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 420.4 g | 153% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 245.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 186 mg | 14% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 875 mg | 19% | |
*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.
