Description
Irresistible one-bowl Vegan Chocolate Chip Cookies with crisp edges and soft centers. Here is the perfect vegan recipe for the traditional chocolate chip cookie you have been craving! Allow 1/2 hour chilling time!
Ingredients
- 1/2 cup, (8 tablespoons or 4 ounces) coconut oil or vegan butter, softened -not melted!
- 3/4 cup, 165 grams, brown sugar (or mix together 3/4 cup white sugar + 1 teaspoon molasses) see notes
- 1/4 cup plant-based milk, such as canned coconut milk or a rich creamy vegan milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour (188 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chips
Optional additions:
- 1 teaspoon ground coffee for a delicious depth
- vanilla bean paste or powder instead of extract
- 1 teaspoon orange zest.
- 1/2 cup coarsely chopped nuts
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dried cranberries
- sprinkle with coarse salt crystals before baking
Instructions
- Mix the wet ingredients. In a large bowl or a stand mixer, cream together softened vegan butter and brown sugar. Add milk and vanilla, fully beat until fluffy. Scoop the mixture to one side of the bowl.
- Add dry ingredeints. Add flour (spooned and leveled), baking soda, and salt to the bowl on the other side, and give the dry ingredients a quick stir. Then combine the wet and dry ingredeints until fully incorporated.
- Mix in the chocolate chips, along with any other additions.
- Shape. Scoop 1.5-ounce cookies (1 1/2-inch diameter ball) onto a parchment-lined baking tray with a few inches of space around each one. Flatten just slightly with a wet hand.
- Refrigerate the cookie dough for at least 30 minutes. This is really key- you want the cookie dough cold when going into the oven.
- Preheat the oven to 350F
- Bake on the middle rack in the preheated oven for 12-14 minutes.
- Let cool on the baking sheet for 20 minutes before moving to a wire rack. The cookies will be very soft and fresh out of the oven, but will firm up and crisp. Let cool completely before storing.
Notes
Storage: Store in an airtight container for up to 5 days at room temperature. Store 10-12 days in the fridge, or freeze for up to 3 months.
Make your own brown sugar: 1 teaspoon- 1 tablespoon molasses to 1 cup granulated sugar, mix together with a fork or food processor. 1 teaspoon=light brown sugar. 1 tablespoon= dark brown sugar.
This method is best! If you have space in your fridge, scoop cookies onto the baking tray before refrigerating the dough. Refrigerate the tray with the scooped cookies, for 30 minutes. Place the cold tray directly into the preheated oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 153
- Sugar: 7.3 g
- Sodium: 94.2 mg
- Fat: 8.8 g
- Saturated Fat: 6.5 g
- Carbohydrates: 21 g
- Fiber: 4.3 g
- Protein: 1.8 g
- Cholesterol: 0 mg