Name: Vegan Chocolate Chip Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1/2 cup coconut oil, solid; 2 teaspoons vanilla bean paste; 1 cup brown sugar; 1/4 cup coconut milk; 1/4 cup unsweetened applesauce; 2 1/4 cup whole wheat flour; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chocolate chips

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Vegan chocolate chip cookies are truly a delightful treat that can satisfy anyone’s sweet tooth—whether you’re a dedicated vegan or simply craving a delicious cookie. The soft, warm, and slightly chewy texture, combined with the slight hint of wholesome flavors, makes these cookies incredibly inviting. They are loaded with rich chocolate chips that melt beautifully in your mouth, proving that there’s no need for dairy to create a satisfying dessert. With just a handful of simple ingredients, these cookies offer a guilt-free indulgence that’s easy to whip up and perfect for sharing.

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I first discovered this vegan chocolate chip cookie recipe during a late-night baking adventure when I was looking for a quick dessert option without the need for eggs or dairy. That evening, I had friends over, and we were in dire need of something to accompany our movie marathon. To my surprise, everyone devoured the cookies and insisted I share the recipe. Trust me—after trying these, you’ll find it hard to believe they’re entirely vegan! They’re perfect for get-togethers, snacking, or simply enjoying with a cup of tea or coffee. After all, who doesn’t love a warm, gooey chocolate chip cookie?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Chocolate Chip Cookies
Storing & Reheating
Chef’s Helpful Tips
Vegan Chocolate Chip Cookies

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, you can satisfy your sweet cravings without the wait.
Irresistible Flavor: Enjoy soft, chewy cookies that burst with rich chocolate goodness.
Eye-Catching Appeal: These cookies will impress anyone with their warm, inviting look and delicious aroma.
Flexible Serving: Great for any occasion—whether it’s a cozy night in or a holiday gathering.
Diet-Friendly Options: Made without eggs or dairy, these cookies are entirely vegan, ensuring everyone can enjoy them.

Ingredients You’ll Need

1/2 cup coconut oil, solid: This is the fat that gives our cookies a tender crumb while adding a subtle tropical flavor. Remember not to melt it for the right texture!
2 teaspoons vanilla bean paste: Adds rich vanilla flavor. If you don’t have it, feel free to use vanilla extract instead.
1 cup brown sugar: This provides moisture and a deep, caramel-like flavor that enhances the overall taste of the cookies.
1/4 cup coconut milk: A splash of this creamy ingredient helps keep the cookies moist. Any plant-based milk can work as an alternative.
1/4 cup unsweetened applesauce: Acts as a binder and adds natural sweetness. You could substitute with mashed banana or more coconut milk if needed.
2 1/4 cups whole wheat flour: This wholesome flour lends a nice nutty flavor while providing structure. For a gluten-free option, almond or oat flour can be used with some tweaks.
1 teaspoon ground cinnamon: A hint of spice to enhance the overall flavor profile. Feel free to adjust according to your taste.
1 teaspoon baking soda: This helps the cookies rise and gives them a light, fluffy texture.
1/2 teaspoon salt: Balances the sweetness. Don’t skip it!
1 cup chocolate chips: Make sure to use vegan chocolate chips to keep these cookies fully plant-based. Dark chocolate chips work wonderfully for a rich flavor.

How to Make Vegan Chocolate Chip Cookies

Preheat Your Oven: Set your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat—this prevents sticking and ensures even baking.
Mix Coconut Oil and Sugar: In a large bowl, combine 1/2 cup of solid coconut oil with 1 cup of brown sugar and 2 teaspoons of vanilla bean paste. Whisk until the mixture resembles a thick paste—this ensures it’ll blend well with the remaining ingredients.
Incorporate Wet Ingredients: Next, pour in 1/4 cup of coconut milk and 1/4 cup of unsweetened applesauce. Whisk everything together until well combined and creamy—you should see no lumps.
Add Dry Ingredients: To the same bowl, mix in 2 1/4 cups of whole wheat flour, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gently fold with a spatula or wooden spoon to keep the flour from flying everywhere until no dry patches remain. The dough will be quite thick!
Fold in Chocolate Chips: Add 1 cup of chocolate chips to the batter. Gently mix them in until they are evenly distributed—this is where the magic happens!
Shape the Cookies: Scoop out two tablespoon-sized mounds of dough and roll them into balls. Place each ball onto your prepared baking sheet, leaving a couple of inches between cookies to allow them to spread. Slightly press down on each ball for a uniform look.
Bake the Cookies: Bake in the preheated oven for 9 to 10 minutes. Keep an eye on them—the edges should turn golden brown, while the centers remain soft.
Cool Your Cookies: Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them set up just right.

Storing & Reheating

To keep your vegan chocolate chip cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week in a sealed container. For extra longevity, you can freeze the cookies for up to 3 months—just be sure to layer them with parchment paper to avoid sticking. When you’re ready for a tasty treat, simply reheat in the oven at 350°F (175°C) for about 5 minutes. They may soften after freezing, but a quick warm-up retains their delightful texture.

Chef’s Helpful Tips

Watch the Baking Time: Cookies cook quickly, so keep an eye out! Remove them from the oven when the edges turn golden.
Room Temperature Ingredients: Use room temperature coconut oil for easier mixing—if it’s too solid, whisking will be a challenge.
Don’t Overmix: When combining flour and wet ingredients, mix just until incorporated. Overmixing can lead to tough cookies.
Texture Adjustments: If your dough feels too stiff, add a bit more coconut milk, one tablespoon at a time, until it reaches the desired consistency.
Experiment with Add-ins: Try adding chopped nuts, dried fruit, or even a dash of espresso powder to change up the flavors from time to time!

With these tips in hand, you’re all set to bake these scrumptious vegan chocolate chip cookies. They’ll impress your friends and family, while leaving you with a warm, comforting feeling that comes with baking from scratch.

Recipe FAQs

Can I use another type of flour?

Absolutely! If you prefer, you can use all-purpose flour or a gluten-free blend. Keep in mind that different flour types may slightly alter the texture, so add a bit more liquid if the dough seems too dry.

How can I make these cookies healthier?

You can reduce the sugar slightly for a less sweet cookie, or substitute half of the sugar with mashed banana or other natural sweeteners like maple syrup.

What can I use if I don’t have coconut oil?

You can substitute with equal parts of vegan butter or any other plant-based fat. Just ensure it’s solid or chilled to achieve the right cookie texture.

Can I chill the dough before baking?

Yes! Chilling the dough for about 30 minutes can enhance the flavors and help prevent spreading during baking. Just remember to bring it back to room temperature for about 10 minutes before scooping.

Now that you have all the details, it’s your turn to bring some joy into your kitchen with these vegan chocolate chip cookies. Flavorful, easy to make, and entirely plant-based, they’re perfect for any occasion. So gather your ingredients, get your mixing bowl ready, and let the baking fun begin! Enjoy every delicious bite.

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