Who doesn’t love the classic taste of a chocolate chip cookie? Now, imagine that same delightful flavor and texture, but vegan! This recipe ensures a crispy outer layer and a soft, chewy inside, packed with gooey chocolate chips.
The secret? It’s all about smart ingredient substitutions that maintain the cookie’s deliciousness while making it 100% plant-based.
In this recipe, coconut oil replaces butter, and instead of eggs, we omit them entirely, relying on other ingredients to bind and lift the dough. Follow along to create a batch of mouthwatering vegan chocolate chip cookies that will impress everyone, whether they follow a vegan diet or not!
Ingredients You’ll Need:
- 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)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups vegan chocolate chips
Step-by-Step Instructions:
1. Prepare Your Ingredients
Before you begin, ensure all your ingredients are at room temperature. Coconut oil should be solid but soft enough to cream with the sugars. Having everything ready will make the baking process smoother.
2. Preheat the Oven
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. The parchment paper will prevent sticking and make clean-up easier.
3. Cream the Coconut Oil and Sugars
In a large mixing bowl, combine the coconut oil, brown sugar, and white sugar. Use a hand mixer or stand mixer on medium speed to blend until smooth and creamy. This will take about 2–3 minutes.
The goal here is to incorporate the sugar into the coconut oil, giving the cookies a tender crumb once baked.
Tip: If your coconut oil is too solid, try beating it briefly on its own before adding the sugars. If it’s too liquid, pop it in the fridge for a few minutes to firm up.
4. Add Vanilla and Almond Milk
Once the coconut oil and sugars are well-mixed, add in the vanilla extract and almond milk. Continue mixing until everything is thoroughly combined. This step helps to add moisture and flavor to the dough.
5. Sift the Dry Ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Sifting ensures there are no lumps and that the baking soda and powder are evenly distributed throughout the dough, ensuring the cookies bake evenly and rise properly.
6. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently. If you’re using a mixer, set it to a low speed to avoid overmixing. Overmixing can lead to tough cookies, and we want these to stay soft and chewy inside.
When the dough starts to come together, stop mixing just as the flour is incorporated. The dough should be thick but not too dry. If it feels crumbly, add a tablespoon of almond milk to bring it together.
7. Fold in the Chocolate Chips
Gently fold in the vegan chocolate chips using a spatula. Make sure they’re evenly distributed throughout the dough. If you love extra chocolate, you can always sprinkle a few additional chips on top of the cookie dough before baking.
Pro Tip: Use a mix of regular-sized chocolate chips and mini chips to get a perfect balance of chocolate in every bite!
8. Chill the Dough (Optional but Recommended)
For a thicker, chewier cookie, consider chilling the dough for about 30 minutes. Chilling helps solidify the fat in the cookies, which prevents them from spreading too much during baking. This step is optional but highly recommended if you want a puffier, bakery-style cookie.
Baking the Cookies
9. Scoop the Dough
Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets. Each cookie should be about 1 1/2 tablespoons of dough. Space them about 2 inches apart, as these cookies will spread slightly during baking.
10. Bake
Place the baking sheets in the oven and bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly underbaked. This ensures that crispy-on-the-outside, chewy-on-the-inside texture that everyone loves.
11. Cool the Cookies
Once the cookies are done, remove them from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely. This cooling process allows the cookies to firm up slightly while keeping the centers soft and gooey.
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Additional Tips for Perfect Vegan Chocolate Chip Cookies
- Don’t overbake! One of the most common mistakes when baking cookies is leaving them in the oven for too long. The cookies will continue to set as they cool, so pulling them out when they’re still soft in the middle will give you that perfectly chewy texture.
- Customize Your Cookies: Feel free to get creative with mix-ins! Add chopped nuts, shredded coconut, or even a sprinkle of sea salt on top for a sweet-and-salty combination.
- Storage Tips: Store your cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough for future use. Just roll it into balls, freeze on a baking sheet, then transfer the frozen dough balls into a zip-top bag. Bake directly from frozen for fresh cookies whenever you crave them!
- Make Them Gluten-Free: If you’re gluten-sensitive or simply prefer gluten-free options, substitute the all-purpose flour with a gluten-free baking mix. Ensure it’s a one-to-one substitute to maintain the right consistency.
Why Coconut Oil?
Coconut oil is a fantastic substitute for butter in vegan baking. It provides a rich, slightly sweet flavor while keeping the cookies soft and tender. Plus, it’s a healthier fat compared to traditional butter, containing beneficial medium-chain fatty acids.
Just make sure to use solid coconut oil for the creaming process. If it’s too soft or liquid, the cookies may spread too much during baking.
A Perfect Vegan Chocolate Chip Cookie for All Occasions
Whether you’re baking for a vegan friend or simply exploring plant-based options, these vegan chocolate chip cookies are sure to be a hit. They’re just as delightful as traditional cookies, with a crispy edge and a chewy center that’s packed with melty chocolate. Plus, the coconut oil adds a subtle richness that elevates the flavor.
Serve them with a glass of almond or oat milk, and watch them disappear from the plate!
