Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are soft, chewy, and packed with flavor, making them the perfect treat for any dessert lover.
Equipment
- 1 Mixing Bowl large
- 1 Baking Sheet lined with parchment paper
- 1 cookie scoop
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup coconut oil melted
- 1/4 cup almond milk
- 1 tbsp flaxseed meal
- 1 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined.
- In a separate bowl, combine the melted coconut oil, almond milk, flaxseed meal, and vanilla extract. Stir until the mixture is smooth and the flaxseed meal is well incorporated.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, then fold in the chocolate chips gently.
- Cover the dough and chill in the refrigerator for at least 30 minutes to enhance flavor and prevent the cookies from spreading too much when baked.
Baking
- Preheat your oven to 350°F (175°C) while the dough chills.
- Using a cookie scoop, place the dough balls onto a prepared baking sheet. Bake for 10-12 minutes or until the edges are golden brown.
Serving
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months.
Notes
Pro Tips: Chill the dough for at least 30 minutes to enhance flavor and ensure a chewy texture.
Ingredient Substitutions: Use any plant-based milk in place of almond milk.
How to Serve: These cookies are best enjoyed with a cold glass of almond milk.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Dough can be made ahead and stored in the fridge for up to 3 days before baking.
Ingredient Substitutions: Use any plant-based milk in place of almond milk.
How to Serve: These cookies are best enjoyed with a cold glass of almond milk.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Dough can be made ahead and stored in the fridge for up to 3 days before baking.