Irresistible Vegan Chocolate Chip Cookies Recipe for Sweet Bliss

Sweet memories of childhood snacking dance through my vegan chocolate chip cookies with nostalgic delight.

Crisp edges and soft centers promise pure comfort in every bite.

Childhood treats meet modern wellness in this plant-based marvel.

Sustainability and deliciousness merge seamlessly in this simple recipe.

Carefully selected ingredients blend to create magic without animal products.

You will discover how easy it is to craft incredible cookies that satisfy deep cravings.

Bake these and watch smiles bloom across faces eager for something wonderfully delectable.

What’s to Love in Vegan Chocolate Chip Cookies

• Whip Up Dairy-Free Delight: These vegan chocolate chip cookies deliver all the classic cookie goodness without animal products, making them perfect for plant-based eaters and those with dietary restrictions.
• Foolproof Baking Adventure: The recipe requires minimal baking skills, with straightforward steps and basic ingredients that even beginner bakers can master confidently and quickly.
• Crowd-Pleasing Versatility: Whether you're hosting a casual gathering, need a school lunch treat, or want a sweet afternoon snack, these cookies satisfy everyone from kids to adults with their rich, comforting flavor.
• Quick Comfort Creation: With simple mixing and short baking duration, you can enjoy warm, gooey chocolate chip cookies in less than 30 minutes, transforming ordinary moments into sweet memories.

Vegan Chocolate Chip Cookies Pantry Essentials

• All-Purpose Flour: Provides the base structure for the cookies.
• Baking Soda: Helps the cookies rise and spread.
• Salt: Enhances the overall flavor.

• Coconut Oil, Brown Sugar: Creates a rich, sweet base for the cookies.
• Almond Milk: Adds moisture and helps bind the ingredients.
• Vanilla Extract: Provides a warm, sweet flavor.

• Chocolate Chips, Walnuts: Adds texture and extra flavor to the cookies.

Vegan Chocolate Chip Cookies Cooking Guide

Step 1: Prep the Oven

Get your oven toasty warm at 375°F and line a baking sheet with parchment paper. This will create the perfect stage for your cookie magic.

Step 2: Create a Creamy Base

In a large mixing bowl, blend coconut oil and brown sugar until they transform into a fluffy, cloud-like mixture. Use an electric mixer to whip them together for about 3-5 minutes until they’re perfectly combined.

Step 3: Add Liquid Magic

Pour in almond milk and vanilla extract, stirring gently until everything comes together smoothly. The mixture should look glossy and well-incorporated.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

This step ensures all dry ingredients are evenly distributed.

Step 5: Combine Wet and Dry

Slowly fold the dry ingredients into the wet mixture. Mix gently to keep the dough tender – overmixing can make cookies tough.

Step 6: Add Chocolate Goodness

Fold in chocolate chips and optional chopped walnuts. Distribute them evenly throughout the dough so every bite is packed with deliciousness.

Step 7: Shape the Cookies

Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to give them room to spread.

Step 8: Bake to Perfection

Slide the baking sheet into the preheated oven. Bake for 8-10 minutes until the edges turn a beautiful golden brown while the centers remain soft and chewy.

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes. Then transfer to a cooling rack to complete their transformation into irresistible treats.

Guidance for Vegan Chocolate Chip Cookies

• Prevent Overmixing: Stir dry and wet ingredients just until combined to keep cookies tender and prevent tough, chewy texture.
• Chill the Dough: Refrigerate the cookie dough for 30 minutes before baking to help prevent spreading and create thicker, chewier cookies.
• Choose Vegan Chocolate Chips: Select dairy-free chocolate chips to maintain the recipe's fully vegan status and ensure ethical ingredient choices.
• Room Temperature Ingredients: Allow coconut oil and almond milk to reach room temperature for better mixing and more consistent cookie texture.
• Adjust Baking Time: Watch cookies closely during the last few minutes of baking – they should look slightly underbaked when removed, as they'll continue cooking on the hot baking sheet.

Vegan Chocolate Chip Cookies: Keep Them Soft And Sweet

• Store cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain texture.
• Scoop cookie dough onto a baking sheet, freeze until solid, then transfer balls to a freezer bag. Keep frozen for 3 months. Bake directly from frozen, adding 2-3 extra minutes to cooking time.
• Wrap individual cookies in plastic wrap, place in a sealed freezer bag. Enjoy within 2 months. Thaw at room temperature for 30 minutes before serving.
• Warm cookies for 10-15 seconds on a microwave-safe plate. Check every 5 seconds to prevent overcooking and maintain soft texture.

Vegan Chocolate Chip Cookie Sips & Sweets

• Elevate Sweet Beverage Pairing: Rich oat milk latte complements the cookies' chocolatey goodness, providing a warm, creamy contrast to the crisp cookie texture.
• Enhance Flavor Harmony: Cold almond milk creates a classic dunking experience, highlighting the chocolate chips' sweetness and softening the cookie's crunch.
• Boost Dessert Experience: Spiced chai tea balances the cookies' richness with its aromatic warm spices, creating a delightful flavor interaction.
• Upgrade Enjoyment Combo: Vegan vanilla bean ice cream alongside these cookies transforms the treat into a decadent dessert, merging temperatures and textures deliciously.

Chocolate Chip Cookie Vegan Spins

• Gluten-Free Option: Replace wheat flour with almond flour or gluten-free all-purpose flour blend. Ensure chocolate chips are certified gluten-free for celiac-safe cookies.
• Protein-Packed Version: Add 2 tablespoons of hemp seeds or scoop of plant-based protein powder to boost nutritional content. This increases protein without changing the cookie's texture.
• Low-Sugar Alternative: Substitute brown sugar with monk fruit sweetener or stevia. Reduce sugar quantity and add mashed banana for natural sweetness and moisture.
• Nut-Free Adaptation: Remove walnuts completely. Replace almond milk with oat milk or soy milk. Use sunflower seed butter instead of coconut oil for those with nut allergies.

FAQs

• Can I replace coconut oil with another oil?

Yes, you can use vegetable oil or melted vegan butter as alternatives, but coconut oil provides the best texture and flavor for these cookies.

• What if I don't have almond milk?

Any plant-based milk like soy, oat, or cashew milk will work perfectly as a replacement in this recipe.

• How can I make these cookies gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for the best results.

• Why do I need to mix wet and dry ingredients separately?

Mixing ingredients separately ensures even distribution of leavening agents and prevents overmixing, which can make cookies tough and dense.

Vegan Chocolate Chip Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

• Total Time: 30 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Irresistible Vegan Chocolate Chip Cookies deliver pure bliss with each sweet, chewy bite. Wholesome ingredients blend seamlessly, creating a classic treat that satisfies cookie cravings without compromise.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 1/4 cups all-purpose flour
• 1 cup vegan chocolate chips
• 1 cup coconut oil, solid but scoopable
• 1 1/4 cups brown sugar, packed

Liquid and Flavor Ingredients:

• 1/4 cup unsweetened almond milk
• 1 tablespoon vanilla extract

Leavening and Seasoning:

• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional Add-in:

• 1/2 cup chopped walnuts

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by heating to 375°F (190°C) and lining a baking sheet with parchment paper for optimal cookie baking conditions.
2. Utilize an electric mixer to whip coconut oil and brown sugar into a light, airy consistency, creating a smooth base for the cookie dough.
3. Introduce almond milk and vanilla extract to the creamed mixture, gently incorporating until the ingredients form a uniform liquid blend.
4. Combine flour, baking soda, and salt in a separate vessel, whisking thoroughly to ensure even distribution of dry ingredients.
5. Merge the dry ingredient mixture into the wet ingredients, stirring carefully to prevent excessive mixing and maintain a tender cookie texture.
6. Gently integrate chocolate chips and optional walnuts throughout the dough, ensuring an even spread of delectable morsels.
7. Carefully portion the dough using a tablespoon, strategically placing each dollop two inches apart on the prepared baking sheet to allow for spreading.
8. Place the cookie-laden sheet into the preheated oven, baking for 8-10 minutes until the edges develop a subtle golden hue while maintaining a soft center.
9. Allow the freshly baked cookies to rest on the baking sheet for five minutes, facilitating initial setting and stabilization.
10. Complete the cooling process by transferring the cookies to a wire rack, enabling them to reach room temperature and achieve optimal texture.

Notes

• Swap coconut oil with refined olive oil for a lighter taste that still ensures richness and crisp texture.
• Add a pinch of sea salt on top after baking to enhance the chocolate’s depth and create a gourmet bakery-style finish.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
• For gluten-free adaptation, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and structure.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 170
• Sugar: 9g
• Sodium: 80mg
• Fat: 8g
• Saturated Fat: 7g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg