If you’re on the quest for the perfect vegan chocolate chip cookie, look no further! This delightful recipe yields scrumptiously chewy cookies that are not only vegan but also irresistibly delicious. Enjoy the rich, gooey chocolate chips with every bite, as these cookies satisfy your sweet tooth and your conscience.
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 tablespoon vanilla extract
- 1 cup vegan chocolate chips
Equipments
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
How to Make Vegan Chocolate Chip Cookies – Step By Step
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). A consistently heated oven ensures your cookies bake evenly, achieving that perfect chewy texture. Line your baking sheets with parchment paper to prevent sticking and promote even baking.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine the flour, baking soda, and salt. These dry ingredients form the base of your cookie dough, so ensure they’re mixed well to distribute the leavening agent and seasoning evenly through the dough.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the melted coconut oil and brown sugar until they are fully blended. To this mixture, add the almond milk and vanilla extract. This step is essential for combining the sugars and fats, creating a perfect emulsion that binds the cookie dough together.
Step 4: Form the Dough
Gradually pour the wet ingredients into the dry ingredients. Stir the mixture gently until a dough forms. Avoid over-mixing at this stage to keep the cookies light and tender. Once combined, fold in the vegan chocolate chips, ensuring they’re evenly distributed throughout the dough.
Step 5: Shape the Cookies
Using a spoon or cookie scoop, drop balls of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading. Aim for roughly 2 tablespoons of dough per cookie for a wonderfully chewy and thick result.
Step 6: Bake to Perfection
Place the baking sheets in the preheated oven, letting the cookies bake for about 10-12 minutes. Keep an eye on them; when the edges turn golden and the centers have set, they’re ready. Remember, they will continue to set as they cool on the baking sheet after you take them out of the oven.
How to Serve Vegan Chocolate Chip Cookies
Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. These are best enjoyed with a cold glass of almond milk or alongside your favorite coffee or tea.
Recipe Success Tips & Suggestions
For an even cocoa-rich flavor, add a tablespoon of unsweetened cocoa powder to the dry ingredients. You can also experiment by adding a pinch of cinnamon or swapping half the chocolate chips for vegan white chocolate chips or nuts for a delightful twist. Always ensure your coconut oil is fully melted to achieve a smooth dough consistency.
Pumped Up Protein: The High-Protein Vegan Chocolate Chip Cookies
If you’re aiming to boost the protein content of your delightful cookies, consider incorporating a scoop of plant-based protein powder into the dough. Replace a portion of the flour with a protein powder, ensuring the flavor complements the chocolate. Enhance the chewiness by adding a tablespoon of chia seeds, soaking them in almond milk prior to mixing, creating an added texture and nutritional boost.
Lean and Green: Low-Carb Vegan Chocolate Chip Cookies
An effortless way to create low-carb vegan cookies is to swap out the all-purpose flour for almond flour, which is lower in carbs and imparts a nutty flavor that pairs perfectly with chocolate. Additionally, use a sugar substitute like erythritol or monk fruit to reduce the carbohydrates without sacrificing sweetness. These little tricks mean you can still indulge without worrying about excess carbs!
Storage Instructions
Store your cookies in an airtight container at room temperature for up to a week. To extend their freshness, you can refrigerate them for up to two weeks. For long-term storage, freeze the cookies in a zip-lock bag – they keep well for up to three months and thaw beautifully when you’re ready to eat them.
FAQs
- Q: Can I use coconut flour instead of all-purpose flour?
A: Coconut flour absorbs more liquid, so it’s best to use almond flour for a gluten-free alternative. - Q: How do I make these cookies gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend for best results. - Q: What’s the best substitute for almond milk?
A: Soy or oat milk works well as a substitute if you’re avoiding nuts. - Q: How can I add more flavor?
A: Consider adding spices like cinnamon or nutmeg to enhance the cookie’s flavor profile. - Q: Can I make these cookies without coconut oil?
A: Yes, you can use vegan butter or another oil like canola for a similar texture.
Wrap Up Your Cookie Experience
These vegan chocolate chip cookies are a testament to how delicious plant-based baking can be. Whether you’re making them for a special occasion or as a treat to enjoy anytime, they are certain to impress. Share this recipe with your friends and family and let us know your thoughts in the comments below. Happy baking!
Vegan Chocolate Chip Cookies
Ingredients
Main Ingredients
- all-purpose flour
- baking soda
- salt
- coconut oil
- brown sugar
- almond milk
- vanilla extract
- vegan chocolate chips
Instructions
Steps
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, stir together flour, baking soda, and salt.
- In another bowl, whisk the melted coconut oil with brown sugar, then add the almond milk and vanilla extract.
- Combine the wet and dry mixtures, stirring until a dough forms, then fold in the vegan chocolate chips.
- Drop spoonfuls of dough onto the baking sheets to form cookies.
- Bake for 10-12 minutes until the edges are golden. Allow them to cool on the baking sheet.