Vegan Chocolate Chip Cookies
Oh hey, thanks for dropping by! If you’ve ever found yourself staring into the pantry at 9pm thinking “Why don’t I have anything sweet?”, trust me, you’re my kind of person. That’s how this recipe for vegan chocolate chip cookies more or less became my trademark snack—one of those things I threw together late on a Wednesday after a movie night, because honestly, sometimes all you need in life is a cookie (or three). My dog always sits in the kitchen hoping I’ll drop one—spoiler: I do, but only the crumbly bits. And don’t get me started on the time I doubled the chocolate just to see if it was ‘too much’—it wasn’t. There’s no such thing.
Why I Always Make These When a Friend Visits
I make this recipe whenever the mood for chocolate strikes, or if I’ve had a long week and need a simple win. My family goes crazy for these (even the so-called “cookie skeptics” among us). And, you know, sometimes I bake these when I want people to think I’m fancy, but really I just don’t want to run to the store for eggs or butter. They honestly taste better the next day… if there’s any left, which is rare (I might have hidden a few just for me once or twice—call it self-care, yeah?).
What Goes In (AKA My Ingredients)
- 2 cups all-purpose flour (I actually swap in half whole wheat flour sometimes; it works fine—don’t tell my skeptical uncle)
- 1 tsp baking soda (my friend used baking powder once, eh, not the same but ‘edible’)
- 1/2 tsp salt (a pinch more if you like contrast like I do)
- 3/4 cup coconut oil, melted & cooled (I’ve used light olive oil in a pinch; it’s less tropical, but hey, good enough in a bind)
- 1 cup brown sugar, packed (granulated works, but for that kind of cozy, caramel whisper, brown sugar is king)
- 1/4 cup non-dairy milk (I grab oat or almond milk, though rice milk works if that’s what’s left—coconut milk if I’m feeling decadent)
- 1 tbsp vanilla extract (sometimes, if I’m low, I half it; nobody seems to notice, or maybe they’re too polite)
- 1 cup vegan chocolate chips (I toss in chopped dark chocolate when I’m feeling wild—my grandmother used carob, but, well, that’s bold)
- Optional: 1/2 cup of chopped nuts, like walnuts or pecans (helps with crunch, but divisive at my place!)
Here’s How I Actually Make Them
- Heat your oven to 180°C (350°F), like, do it now. Cookies don’t like a slow oven.
- In a big old bowl, whisk the flour, baking soda, and salt. It’s classic, it’s honestly a bit meditative. Get in there with a fork if you want.
- Another bowl—medium sized this time—combine your melted coconut oil and brown sugar. Mix it till it sorta looks like very wet sand; don’t panic if it separates a little, it’ll come together (eventually).
- Stir in vanilla extract and your choice of non-dairy milk. The aroma? So good you’ll want to stick your nose in the bowl. Maybe I have.
- Now, pour wet into dry. Stir with a wooden spoon or spatula, gently, just until combined. Don’t over-mix unless you like dense cookies (which, no judgment, I suppose).
- Toss in chocolate chips and nuts—or just chocolate if you’re a purist. This is where I usually sneak a taste. Don’t tell your dentist, though.
- Scoop out heaping tablespoons onto a baking tray lined with parchment. Sometimes mine come out different sizes; no one’s perfect.
- Bake for 10–12 minutes. The edges get a tiny bit golden, the middle looks slightly underdone—don’t worry, it’ll set up as it cools. Out of the oven, try not to burn your tongue like I do every single time.
What I Wish I’d Known Sooner (Notes)
- If your coconut oil is rock-hard and you don’t fancy microwaving, just sub in another mild oil.
- Letting the dough rest 10–20 minutes gives chewier cookies, but rarely do I have that patience.
- If the dough is too loose, sometimes adding a bit more flour saves the day, and if it’s dry—well, an extra splash of milk works wonders.
Cookie Experiments: Variations I’ve Tried
- Lately, I’ve swapped out half the chocolate for dried cranberries—good for a festive twist. Not everyone in my household agrees, though.
- Chill the dough overnight for fancier flavor. It really does work, or maybe I just believe harder in the morning?
- I once tried adding a banana for extra moisture…. Was it delicious? Not unless you like banana bread cookies, which aren’t really my jam.
Don’t Sweat the Equipment
I use a hand mixer sometimes, but honestly, a fork and some elbow grease gets it done. No parchment? Lightly grease the baking tray, or use a nonstick mat—whatever’s lurking in the drawer next to your spare batteries and birthday candles. Seriously, don’t overthink it.
How I Store Them (When They Last That Long!)
Pop leftovers (if you’re luckier than I am) in an airtight tin or Tupperware. They’re good for 3–4 days, but, honestly, they’re gone in 24 hours flat around here. You can freeze ‘em too—for some reason, everyone forgets about my freezer stash… shh.
Serving ‘Em Up
In our house, these cookies are a classic with coffee or oat milk. My niece likes them with ice cream squished in the middle for a quick sandwich, which, frankly, is genius. Sometimes I put a stack on a platter and say, “Hey, have at it!” Feels festive, no matter the season.
Baking Lessons I Learned the Hard Way (Pro Tips)
- I once rushed and dumped in hot coconut oil—doesn’t help the dough. Actually, let things cool a bit, trust me.
- Don’t skip the salt! I did once, and it was… bland city.
- Letting them cool fully gives the best texture (though who am I kidding, I usually eat one warm anyway).
Your Questions—Answered, In My Usual Rambling Way
Is coconut oil essential? Nah, swap with any neutral oil—sunflower or even a light olive oil; they all get the job pretty close. Just avoid, like, sesame. That was odd.
Can I use gluten-free flour? You can, but the dough might get a bit crumbly. Maybe toss in a tiny bit more milk, see what you think. Sometimes I just wing it, honestly.
Why do my cookies turn out flat? Hmm, could be the dough was too warm, or maybe a bit too much oil. Stick ‘em in the fridge a few minutes next time, or add a smidge more flour. Or just pretend you made them thin on purpose—I call them “lace” cookies when anyone asks.
How do you stop chocolate chips from sinking? Sprinkle a few extra on top right before baking. Or give the dough a quick chill—works like a charm. Usually.
Anyway, I could go on about chocolate ratios or my neighbor who swears by adding a teaspoon of instant coffee (haven’t tried it yet—would you?) but, really, the joy is in messing around and finding your favorite combo. If you bake these, let me know how it goes—unless you don’t want to share. In that case, just enjoy every last crumb!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsweetened almond milk
- 1 tablespoon vanilla extract
- 1 cup vegan chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, whisk together the flour, baking soda, and salt.
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3In a separate bowl, mix the melted coconut oil, brown sugar, granulated sugar, almond milk, and vanilla extract until smooth.
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4Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the vegan chocolate chips.
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5Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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6Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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