Vegan Chocolate Chip Cookies
This recipe for the world’s most popular cookie is easy to make and the results are wonderful! The richness of the melted coconut oil works very well with the sugars and I really like Lily’s dark chocolate chips. There are quite a few vegan options for chocolate chips and chunks, I prefer a higher cacao count. My choice for non-dairy milk for this recipe is coconut milk but rice and soy milk work well. As with any cookie recipe, you will want a good spatula and good quality baking sheets.
I prefer to use my stand mixer with this recipe but mixing by hand is fine. You will have best luck if you line your baking sheets with parchment paper or a silicone mat. Chilling the dough before baking is important. The flavors mix while the dough cools, plus you will find chilled dough much easier to work with.
for 10 servings
½ cup sugar ¾ cup dark brown sugar, packed 1 teaspoon salt ½ cup refined coconut oil, melted ¼ cup non-dairy milk 1 teaspoon vanilla extract 1 ½ cups flour ½ teaspoon baking soda 4 oz vegan semi-sweet chocolate, chunks or chips
- 4 oz vegan dark chocolate, chunks or chips
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to over mix.
- Fold in the chocolate chunks evenly.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (180°C).
- Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
- Bake for 12-15 minutes, or until cookies just begin to brown.
- Cool completely