Description

Soft, chewy, and filled with melty chocolate chips, these vegan chocolate chip cookies are a plant-based twist on a classic favorite. Made with coconut oil and plant-based milk, they’re tender, sweet, and easy to whip up in under 30 minutes.

Ingredients

1/2 cup coconut oil, softened (not melted)

1 cup brown sugar

1/4 cup plant-based milk (e.g. almond, oat, soy)

1 tablespoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup vegan chocolate chips

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Instructions

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, beat together the softened coconut oil and brown sugar until smooth and creamy.
Add the plant-based milk and vanilla extract, and mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually stir the dry mixture into the wet ingredients until a soft dough forms.
Fold in the vegan chocolate chips.
Scoop out tablespoons of dough and place them on the prepared baking sheet, spacing them apart.
Bake for 10–12 minutes, until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Add a pinch of cinnamon for extra warmth.

Swap half the chocolate chips for chopped walnuts for added crunch.

Use a 1:1 gluten-free flour blend for a gluten-free version.

Mix in chopped dried cherries or cranberries for a fruity twist.

Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 85mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg