If you’re craving a sweet treat that satisfies your chocolate cravings while being plant-based, these vegan chocolate chip cookies are just what you need! Soft, chewy, and bursting with chocolatey goodness, they are perfect for any occasion. Whether you’re vegan or just looking to reduce your dairy intake, this recipe is simple and delicious. Get ready to bake a batch that everyone will love!
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Servings and Cooking Time
This recipe yields approximately 12 cookies. Preparation time is about 10 minutes, and baking time is 12-15 minutes.
Nutritional Value
Each cookie (approximately 1 cookie serving) contains about 150 calories, 7g fat, 23g carbohydrates, 1g protein, and 5g sugar.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, and salt.
- In a separate bowl, whisk the melted coconut oil and brown sugar until well combined.
- Add the almond milk and vanilla extract to the sugar mixture and stir.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the vegan chocolate chips.
- Using a spoon, scoop the dough onto a baking sheet lined with parchment paper.
- Space the cookies about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute coconut oil with vegan butter or applesauce for a lighter version. Use gluten-free flour if needed, and maple syrup can replace brown sugar for a different flavor profile.
Serving and Pairings
These cookies are perfect on their own, but they pair wonderfully with a glass of almond milk, coconut milk ice cream, or a steaming cup of coffee for a delightful afternoon snack.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months—just thaw at room temperature before enjoying.
Cooking Mistakes
- Don’t overmix the dough to avoid tough cookies.
- Ensure your baking soda is fresh for proper rising.
- Don’t skip the cooling time before transferring them.
- Use a cookie scoop for consistent sizes.
- Watch the baking time closely to prevent burning.
Helpful Tips
- Chill the dough for 30 minutes for thicker cookies.
- Experiment with different types of vegan chocolate.
- Add nuts for extra crunch and flavor.
- Use a silicone baking mat for easy cleanup.
FAQs
Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour, but it may alter the texture slightly.
Are these cookies gluten-free?
If you use gluten-free flour, these cookies can be gluten-free. Always check labels for cross-contamination.
How do I make these cookies chewy?
To enhance chewiness, add a bit more brown sugar or let the dough rest before baking.
Can I add other flavors?
Absolutely! You can add spices like cinnamon or even a splash of almond extract for a unique twist.
How should I store leftover cookies?
Store them in an airtight container at room temperature or refrigerate for longer freshness.
Conclusion
Vegan chocolate chip cookies are a delightful treat that everyone can enjoy, regardless of dietary preferences. With simple ingredients and an easy preparation process, these cookies are sure to become a favorite in your home. Bake a batch today and indulge in their warm, gooey goodness!
Vegan Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil melted
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, and salt.
- In a separate bowl, whisk the melted coconut oil and brown sugar until well combined.
- Add the almond milk and vanilla extract to the sugar mixture and stir.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the vegan chocolate chips.
- Using a spoon, scoop the dough onto a baking sheet lined with parchment paper.
- Space the cookies about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
