Vegan Chocolate Chip Cookies
Soft, chewy, and irresistibly delicious, these Vegan Chocolate Chip Cookies are a true crowd-pleaser! Made with melted coconut oil, a blend of brown and cane sugars for caramel-like sweetness, and loaded with rich vegan chocolate chips, this recipe strikes the perfect balance of flavor and texture. The dough comes together in just 15 minutes and bakes to golden perfection in only 10, making these cookies an effortless treat for any occasion. Plus, with simple pantry staples like all-purpose flour, almond milk, and vanilla extract, this recipe is entirely dairy-free and egg-free without compromising on indulgence. Whether you're vegan or simply looking to try something new, these plant-based cookies are sure to become a favorite! Perfect served with a cold glass of almond milk or as a delightful snack any time of day.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil, melted
- 0.75 cups Brown sugar
- 0.25 cups Cane sugar
- 2 teaspoons Vanilla extract
- 0.25 cups Unsweetened almond milk
- 1 cups Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil, brown sugar, and cane sugar. Whisk until the mixture is smooth and well combined.
Add the vanilla extract and almond milk to the sugar mixture. Stir until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix the dough.
Fold in the vegan chocolate chips until evenly distributed throughout the dough.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 10 minutes, or until the edges are lightly golden. The centers will appear slightly underbaked but will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked vegan chocolate chip cookies with a glass of almond milk or your favorite plant-based milk!
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 13.3 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 56 mg | 1% | |
*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.
