Description
These Easy Vegan Chocolate Chip Cookies are a delightful treat for those with dietary restrictions or anyone looking for a delicious cookie recipe. They are dairy-free, egg-free, and full of chocolatey goodness.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut oil, solid but not melted
- 1 cup brown sugar, packed
- 1/4 cup unsweetened almond milk
- 1 tablespoon vanilla extract
Add-ins:
- 1 cup vegan chocolate chips
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, beat together coconut oil and brown sugar until creamy. Mix in almond milk and vanilla.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually stir dry ingredients into the wet mixture until combined.
- Add chocolate chips: Fold in the vegan chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, chill dough for 30 minutes before baking.
- Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
