Vegan Chocolate Chip Cookies
Delicious vegan cookies with crispy edges and gooey centers, perfect for any cookie lover!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1/2 cup coconut oil Melted
- 1/4 cup almond milk or any plant-based milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup vegan chocolate chips High-quality recommended
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted coconut oil, almond milk, and vanilla extract.
- Mix in the brown and granulated sugar until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Be careful not to overmix!
- Gently fold in the vegan chocolate chips.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for about 10-12 minutes or until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for about a week. To freeze, place baked cookies in an airtight container for up to three months and reheat in the oven at 350°F for about 5 minutes.