Chocolate Chip Cookies (Vegan)

These vegan chocolate chip cookies are soft, chewy, and packed with gooey chocolate chips. Perfect for satisfying your sweet tooth!

Yield: 12 Cookies

Ingredients

Dry Ingredients:

  • 1 1/2 cups all-purpose flour (or a 1:1 gluten-free flour blend)
  • 1/2 tsp baking soda
  • 1 tsp salt

Wet Ingredients:

  • 1/4 cup coconut oil (solid but scoopable) or vegan butter
  • 1/2 cup brown sugar substitute (to keep it vegan), lightly packed
  • 1/4 cup white granulated sweetener
  • 1/4 cup unsweetened almond milk (or other plant-based milk)
  • 1 tsp vanilla extract

Add-ins:

  • 1 cup vegan chocolate chips or chunks
  • Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Wet Ingredients:
    • In a large bowl, use a hand mixer or stand mixer to cream the coconut oil (or vegan butter) with the brown sugar and granulated sugar until light and fluffy.
    • Add almond milk and vanilla extract, and mix until well combined.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in Chocolate Chips:
    • Gently fold in the vegan chocolate chips (and nuts, if using).
  6. Scoop and Shape:
    • Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart. For a more uniform shape, roll the dough into balls with your hands.
  7. Bake:
    • Bake for 10–12 minutes, or until the edges are slightly golden but the centers are still soft. The cookies will firm up as they cool.
  8. Cool:
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

  • Soft Cookies: For extra soft cookies, slightly underbake them.
  • Crispy Edges: Flatten the dough balls slightly before baking.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Enjoy these irresistible vegan chocolate chip cookies!