Classic Vegan Chocolate Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup coconut oil (solid, not melted)
02 -
1 cup brown sugar
03 -
1/2 cup white sugar
04 -
2 teaspoons vanilla extract
05 -
1/4 cup almond milk (or any plant-based milk)
→ Dry Ingredients
06 -
2 1/2 cups all-purpose flour (or gluten-free baking mix)
07 -
1 teaspoon baking soda
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon salt
→ Mix-ins
10 -
1 1/2 cups vegan chocolate chips
# Instructions:
01 -
Ensure ingredients are room temperature with coconut oil solid but soft. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
02 -
Cream coconut oil and sugars until smooth. Add vanilla extract and almond milk, mix thoroughly.
03 -
Sift dry ingredients together, then gradually mix into wet ingredients until just combined. Fold in chocolate chips.
04 -
Scoop 1 1/2 tablespoon portions onto lined sheets. Space 2 inches apart. Bake 10-12 minutes until edges are golden but centers look slightly underbaked.
05 -
Let cookies cool on baking sheets for 5 minutes before moving.
# Notes:
01 -
Don't overbake - cookies continue setting while cooling
02 -
Optional 30-minute chill for thicker cookies
03 -
Can customize with nuts, coconut, or sea salt