Vegan Chocolate Chip Cookies
Thick, chewy, gooey chocolate chip cookies that are completely plant-based but taste like childhood.
Ingredients
- 1 ½ cups all-purpose flour because structure matters
- ½ teaspoon baking soda makes them rise just enough
- ¼ teaspoon salt enhances the sweetness
- ½ cup coconut oil melted (or vegan butter)
- ¾ cup brown sugar for that chewy texture
- ¼ cup plant-based milk oat, almond, or soy
- 1 teaspoon vanilla extract because vanilla belongs in cookies
- ½ cup dairy-free chocolate chips or more, no judgment
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, mix coconut oil, brown sugar, plant-based milk, and vanilla extract until smooth.
- Gradually combine dry and wet ingredients, stirring just until mixed.
- Fold in chocolate chips because, obviously, they’re the best part.
- Scoop dough into tablespoon-sized balls and place them on the baking sheet.
- Bake for 12 minutes or until edges are golden brown.
- Let them cool for 5 minutes, then eat immediately (or store in an airtight container).
Notes
Nutritional Information (Per Cookie)
- Calories: ~180
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
Bonus Tips for Extra Flavor
- Sprinkle sea salt on top for that fancy bakery touch.
- Use dark chocolate chunks for a richer taste.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store leftover cookies in an airtight container to keep them soft.