Vegan Chocolate Chip Cookies

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Okay, let me tell you about the absolute BEST chocolate chip cookies…that just happen to be VEGAN. I love a good chocolate chip cookie, well really I love all chocolate chip cookies! So take it from me, someone who has dabbled in her fair share of chocolate chip cookies.

 

 

I’ve been making these cookies for years, not because I’m vegan (I’m not), but because it’s seriously the best chocolate chip cookie recipe – try it and you’ll agree! You may be wondering why I call them “wanna-be” vegan…let me explain. The recipe is entirely vegan, however, when I’m making them for a non-vegan audience I choose to use non-vegan chocolate chips – Because they are a little easier to find, and a little cheaper. BUT that’s a super easy switch to make these truly vegan if you prefer! I’ll give you some recommendations on great tasting vegan chocolate chips  below.

 

 

I’ve made these cookies for countless events and parties and they are always the biggest hit. When people who have tried the cookies see me come in with a dish, I usually hear something like “are those THE cookies?!” And yes, they usually are haha.

 

Not only are these the BEST chocolate chip cookies, but they also ship so well, show up still tasting fresh and freeze extremely well. I recently did a bulk order for someone who wanted to gift 2 dozen to several different people, and it’s so nice knowing that everyone will get to experience the cookies at their best regardless of the fact that they had to wait a couple extra days to receive them.

 

Cookie Ingredients:

    • Coconut oil

    • Light brown sugar

    • Vanilla extract

    • Coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)

    • Unsweetened applesauce

    • All-purpose flour

    • Baking soda

    • Salt

    • Chocolate chips (use vegan chocolate chips if vegan)

My favorite chocolate chips to use are Nestle Toll House Dark Chocolate Morsels. I love the flavor the dark chocolate brings to the cookies, and avoids the cookies tasting too sweet. These particular chocolate chips are also a little bigger than typical chocolate chips which I love as well!

Here are a couple of vegan chocolate chips that I’ve used and loved as well:

    • GEFEN Real Chocolate Chips

    • Enjoy Life Baking Dark Chocolate Morsels

    • Bake Believe Dark Chocolate Baking Chips

I always tend to lean towards the dark chocolate regardless of vegan or not because yummm!

 

Wanna-be Vegan Chocolate Chip Cookies
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Wanna-be Vegan Chocolate Chip Cookies

Recipe by Anna TymoszczukCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

10

minutes
Cooking time

8

minutes

Ingredients

  • 1/2 cup coconut oil, solid but scoopable

  • 1 and 1/4 cup light brown sugar, packed

  • 2 teaspoons vanilla extract

  • 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)

  • 1/4 cup unsweetened applesauce

  • 2 and 1/3 cup all-purpose flour (I prefer to slightly pack my flour for a less flat cookie – see the notes below for more detail)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 and 3/4 cups chocolate chips (use vegan chocolate chips to make the cookies truly vegan)

Directions

  • Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper, or use non-stick baking sheets; set aside.
  • In a hand-held mixed or standing mixer, whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
  • With the mixer on low, and using the paddle attachment, add the dry ingredients into the wet mixture little by little to avoid the flour flying everywhere. Mix until ingredients are combined. The batter will be very thick! Fold in the chocolate chips using a very sturdy spoon or spatula.
  • Scoop two tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 8 to 10 minutes, or until the edges are golden. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Notes

  • Flour – I mentioned above that I prefer to slightly pack my flour. It’s not common to pack flour in any baking recipe, but having made this recipe countless times, I love the texture I get with the little added flour from packing it. It keeps the cookies much fluffier rather then flattening out too much.
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