Imagine sinking your teeth into a warm, gooey chocolate chip cookie that's not only incredibly delicious but also completely vegan! These mind-blowing cookies will make you forget all your preconceived notions about plant-based desserts. With a perfect balance of crispy edges, soft centers, and decadent chocolate chips, these cookies are about to become your new obsession - and the best part? They're so easy to make that even novice bakers can achieve bakery-worthy results in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil, melted
- ½ cup brown sugar
- ¼ cup almond milk
- 1 tsp vanilla extract
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring the surface is evenly covered to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate large bowl, whisk the melted coconut oil and brown sugar together until smooth and well combined. The mixture should look creamy and slightly glossy.
- Add the almond milk and vanilla extract to the coconut oil and sugar mixture. Whisk thoroughly until the liquid ingredients are fully incorporated and have a consistent texture.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cookies tough.
- Gently fold in the vegan chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Slightly flatten each cookie mound with the back of a spoon or your fingertips to create a more traditional cookie shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature ingredients for the best texture and easier mixing.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- For extra chocolate intensity, reserve a few chocolate chips to press into the tops of cookies before baking.
- Make sure your coconut oil is melted but not hot when mixing to prevent separation.
- If the dough seems too dry, add a tiny bit more almond milk; if too wet, sprinkle in a bit more flour.
- For perfectly uniform cookies, use a cookie scoop or weigh each portion of dough.
- Allow cookies to cool completely to let them set and develop their full flavor profile.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
