Vegan Chocolate-Chip Cookies are my new obsession. You know why? Vegan chefs are like, “I’ve given up meat, so I get sublime sweets!” And these do taste better than their non-vegan counterparts!
But although you’d think this would result in a sacrifice of some kind of flavor, most vegan recipes taste scrumptious, as if, perhaps, we should have looked to plants solely for our flavor all along.
When I made my batch of Vegan Chocolate-Chip Cookies, I used coconut sugar, and the result was a batch of cookies that was even better than their non-vegan version. I think it was my choice of coconut sugar combined with a coconut oil-based vegan butter. This was a first for me in baking but I was so impressed! Talk about flavor and texture!
And that’s the thing about vegan baked goods: It’s a whole new world of flavors–not a strict imitation of flavors you already know.
How to Make a Truly Vegan Chocolate-Chip Cookie That Works
First, you want to use a real fat and a real sugar. So, use coconut oil. Unrefined oil imparts more coconut taste. So if you don’t mind a more coconut chocolate chip flavor, opt for that. Also, use coconut sugar—a longtime feature in baking recipes.
Coconut sugar can get a bit grainy in baked goods. To avoid this, use a combination of brown and white coconut sugar for the best flavor. Also, dissolve them in water until the graininess has been nullified. Last, make bigger cookies. They will spread and expand, which will let the sugar melt and meld with the other flavors.
How do I store these cookies?
Vegan cookies are easy to store and last a long time because of their lack of milk, eggs, and animal-based ingredients. You can store them in a sealed container up to two weeks or freeze them for three months.
Serving Suggestions
Serve these with my Silk Fruit and Protein Smoothie with your own vegan homemade almond milk. Delicious.
Vegan Chocolate-Chip Cookies
Ingredients
- 1 cup white oat, or spelt flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 1/4 cup brown sugar or coconut sugar
- 1/3 cup chocolate chips
- 2 tbsp milk of choice plus more if needed
- 2 tbsp oil or melted vegan butter
- 1/4 tsp pure vanilla extract
Instructions
- Prep the dough. In a large bowl, whisk together the flour, baking soda, salt, sugar, and brown sugar until well combined.
- Add wet ingredients. Fold in the chocolate chips, milk, oil or melted vegan butter, and vanilla extract, stirring until the mixture forms a cohesive dough. If the dough is too dry, add a little more milk, one tablespoon at a time.
- Chill the dough. Shape the dough into a large ball, cover, and refrigerate for at least 2 hours, or freeze until cold to the touch.
- Preheat and shape. Once the dough is chilled, preheat your oven to 325°F. Roll the dough into small balls and place them on a greased baking sheet, spaced apart to allow for spreading.
- Bake to perfection. Bake the cookies on the center rack for 11 minutes. They may appear soft and underdone, but they will firm up as they cool.
- Cool and enjoy. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
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