Description
A delightful vegan take on classic chocolate chip cookies that are soft, chewy, and packed with rich dark chocolate.
Ingredients
Scale
- 1/2 cup coconut oil or vegan butter, softened
- 3/4 cup brown sugar (or 3/4 cup white sugar + 1 teaspoon molasses)
- 1/4 cup plant-based milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips
- Optional Add-Ins: 1 teaspoon ground coffee, vanilla bean paste, 1 teaspoon orange zest, 1/2 cup chopped nuts, 1/2 cup coconut flakes, 1/2 cup dried cranberries
Instructions
- Cream together the softened coconut oil or vegan butter with the brown sugar for about 2 minutes until light and fluffy.
- Add the plant-based milk and vanilla extract, and beat until well combined and fluffy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until incorporated.
- Fold in the chocolate chips and any optional ingredients.
- Refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Scoop 1.5-ounce balls of dough onto a baking tray lined with parchment paper.
- Bake for 12-14 minutes until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for about 20 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days; freeze them for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cookies, chocolate chip cookies, plant-based dessert, baking, easy dessert
