Sometimes you just need some good vegan chocolate chip cookies, am I right? Every so often I get in a cookie baking mood and suddenly find myself mixing up these babies. I do have to warn you that these cookies are a bit dangerous (as any good cookie should be), and you may find yourself eating more than you planned on. It happens… But as my Grandpa taught me, there are no calories in pieces 😉 So if you break them apart and share half of each cookie with someone else it works out perfectly!
These vegan chocolate chip cookies are so delicious that you can trick non-vegan friends and family members into eating them and they’ll never know the difference. The eggs and butter are definitely not missed. The coconut oil adds a subtle flavor that complements the chocolate nicely without overwhelming it. You could also use softened vegan butter for a similar effect, although I haven’t tried it yet.
I have also found that these vegan chocolate chip cookies are even better after they have completely cooled. So hold off a few minutes before trying one, it’s worth the wait. They are also fantastic frozen, so you can enjoy them directly out of the freezer where they can be stored to last longer. I’d say try them both ways and see what you prefer!
Chewy and delicious, these chocolate chip cookies make the perfect treat!
- 1/2 cup coconut oil, softened
- 1 cup brown sugar
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup vegan chocolate chips (Trader Joe's chocolate chips are vegan)
Preheat oven to 350°.
Mix the softened coconut oil, brown sugar, almond milk, and vanilla together until creamy.
In a separate bowl, add all of the dry ingredients except the chocolate chips, and stir to combine.
Combine the wet ingredients with the dry ingredients and stir to combine. Stir in the chocolate chips.
Mold the dough to form the cookies into small balls. The dough will be crumbly, but that is fine. Just use your hands to stick it together and form the cookies. Place cookie on an ungreased cookie sheet and slightly flatten them with our hand.
Bake for 10-12 minutes. The cookies will be soft and look undercooked when removed from the oven, but they will firm up as they cool. You don't want them to overcook.
The coconut oil should be like softened butter - not cold but not completely liquid. If it is solid, you can warm it in the microwave very briefly if needed. If your coconut oil is liquid due to hot weather, you can still use it but the cookies may be a little bit oily.