Chewy Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are perfectly chewy and crunchy, made without any animal products.
- Prep45 min
- Cook15 min
- Total1h
- DifficultyEasy
- Servings10
These cookies are a dream for anyone who loves a classic chocolate chip cookie but follows a vegan diet. They use coconut oil and non-dairy milk to achieve that perfect texture.
The dough needs a quick chill in the fridge to firm up, which helps the cookies spread just right in the oven. They bake up golden and delicious, with melty chocolate in every bite.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl, whisk together the sugar, brown sugar, salt, and melted coconut oil until well combined.
- Add the non-dairy milk and vanilla extract, and whisk until the sugar is dissolved and the mixture is smooth.
- Sift the flour and baking soda into the bowl, then fold gently with a spatula until just combined. Do not overmix.
- Fold in the chocolate chunks until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper. Using an ice cream scoop, drop portions of dough onto the sheet, leaving at least 2 inches (5 cm) of space between each cookie and from the edges.
- Bake for 12 to 15 minutes, until the edges are just beginning to brown.
- Let the cookies cool completely on the baking sheet before serving.
💡 Tips
- For best results, use refined coconut oil to avoid any coconut flavor.
- Chilling the dough is essential for preventing the cookies from spreading too much.
- You can substitute the chocolate chunks with vegan chocolate chips if preferred.
Inspired by a recipe from Tasty