Description
These vegan chocolate chip cookies are indulgent, chewy, and 100% plant-based. Made with coconut oil, almond milk, and rich vegan chocolate chips, they’re a modern twist on a classic treat.
Ingredients
Scale
- 1 cup coconut oil, solidified
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup almond milk
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
- Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans)
- Optional: 1/2 cup shredded coconut
- Optional: 1 tablespoon chia seeds
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat coconut oil with brown sugar and granulated sugar until creamy.
- Add almond milk and vanilla extract, mixing until combined.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet until dough forms. Don’t overmix.
- Fold in chocolate chips and any optional add-ins.
- Drop tablespoon-sized scoops of dough onto baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes, until edges are golden.
- Cool on sheet 5 minutes before transferring to wire rack.
Notes
Use solid (not melted) coconut oil for best texture. Chill dough for 30 minutes to prevent spreading. Don’t overbake—golden edges mean they’re ready.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan cookies, chocolate chip, dairy-free, egg-free, plant-based dessert