Soft & Chewy Vegan Chocolate Chip Cookies
Soft & Chewy Vegan Chocolate Chip Cookies
Ingredients
For the Vegan Chocolate Chip Cookies
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup virgin coconut oil, melted and cooled slightly
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 cup vegan mini chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, whisk together the granulated sugar and the slightly cooled melted virgin coconut oil until the mixture is well combined and slightly fluffy, about 1 to 2 minutes.
⏱️ 2 min
- 4
Slowly incorporate the full-fat coconut milk and vanilla extract into the wet mixture, whisking until smooth.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 6
Fold in the vegan mini chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press down on the top of each dough ball to slightly flatten them.
⏱️ 4 min
- 8
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set. The cookies may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350
- 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Soft & Chewy Vegan Chocolate Chip Cookies
Ingredients
For the Vegan Chocolate Chip Cookies
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup virgin coconut oil, melted and cooled slightly
- 1/4 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 cup vegan mini chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, whisk together the granulated sugar and the slightly cooled melted virgin coconut oil until the mixture is well combined and slightly fluffy, about 1 to 2 minutes.
⏱️ 2 min - 4
Slowly incorporate the full-fat coconut milk and vanilla extract into the wet mixture, whisking until smooth.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 6
Fold in the vegan mini chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 7
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press down on the top of each dough ball to slightly flatten them.
⏱️ 4 min - 8
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set. The cookies may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350 - 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min