Vegan Chocolate Chip Cookies
These Vegan Chocolate Chip Cookies are made with coconut oil & coconut milk instead of butter & eggs. They are irresistibly delicious, with crispy edges and gooey centers and chocolate in every bite!
Servings: 16 Cookies
Cost: $7
Equipment
Ingredients
- ½ cup coconut oil softened (but not melted)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 3 Tablespoons coconut milk (full fat preferred)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup vegan chocolate chips (6 ounces)
Instructions
- Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats, set aside.
- Either in a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the coconut oil, white sugar and brown sugar together until smooth.
- Then, add the vanilla and coconut milk and beat until combined.
- Add the flour, baking soda, baking powder and salt and beat until combined.
- Stir in chocolate chips until evenly distributed throughout the dough.
- (OPTIONAL) Chill the dough in an airtight container in the refrigerator for 15-30 minutes (and up to overnight).
- Use a 1-2 Tablespoon cookie scoop to portion out dough, roll it into balls and place the balls evenly spaced on 2 the prepared baking sheets.
- Bake for 8-10 minutes, or until cookies just barely look set and are lightly browned around the edges.
- Let cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack.
Video
Notes
Ingredient Substitution Notes
- Coconut oil. I tried these with every vegan fat on the market, and while vegan butter like Earth's balance does work well, coconut oil was hands down the best tasting.
- Granulated sugar. use white sugar or organic cane sugar for the best results.
- Light brown sugar. dark brown sugar works well too.
- Coconut milk. Use full-fat, canned coconut milk for the best results.
- All-purpose flour. to make them gluten-free, use a gluten-free all purpose baking flour.
Nutrition
Serving: 1Cookie | Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 110mg | Potassium: 35mg | Fiber: 1g | Sugar: 18g | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 2mg